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EnglishShort abstract. High-resolution light microscopy (HR-LM) and X-ray diffractometry (XRD) were used in a non-destructive way to study the bulk structure of the Traditional Balsamic Vinegar of Modena (TBVM), an Italian specialty produced from cooked grape must and through a long aging process at room temperature. Data showed that TBV is a viscous food dispersion that may undergo solidification through both crystallization of the !-d-glucose and out-of-equilibrium phase changes. Due natural ability to self-associate into amorphous colloids and larger aggregates, a key role of polymeric melanoidins was also supposed into the development of vinegar bulk structure.
| Titolo: | Crystallization and Jamming in the Traditional Balsamic Vinegar. Food Research International |
| Autori: | |
| Data di pubblicazione: | 2010 |
| Rivista: | |
| Abstract: | Short abstract. High-resolution light microscopy (HR-LM) and X-ray diffractometry (XRD) were used in a non-destructive way to study the bulk structure of the Traditional Balsamic Vinegar of Modena (TBVM), an Italian specialty produced from cooked grape must and through a long aging process at room temperature. Data showed that TBV is a viscous food dispersion that may undergo solidification through both crystallization of the !-d-glucose and out-of-equilibrium phase changes. Due natural ability to self-associate into amorphous colloids and larger aggregates, a key role of polymeric melanoidins was also supposed into the development of vinegar bulk structure. |
| Handle: | http://hdl.handle.net/11566/38671 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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