[Rivista ISI; Impact Factor (2009)=2,313; Riviste nella categoria=118; Posizione nella categoria=17; Quartile=Q1; Mediana=0,9; Primo autore e autore corrispondente - Valore pubblicazione = 1,875] Short abstract. This work aimed at evaluating the ability of rheological measurements to describe the quality of Traditional Balsamic Vinegars with respect to their composition and sugar crystallization extent. Two rheological parameters were proposed as objective and quantitative descriptors of TBV quality: the shear viscosity measured at 500 s!1 accounting for the vinegar composition, and the flow behavior index accounting for sugar crystallization.
A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality / Falcone, Pasquale Massimiliano; E., Verzelloni; D. TAGLIAZUCCHI, P. GIUDICI. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 86:3(2008), pp. 433-443. [10.1016/j.jfoodeng.2007.10.017]
A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality
FALCONE, Pasquale Massimiliano;
2008-01-01
Abstract
[Rivista ISI; Impact Factor (2009)=2,313; Riviste nella categoria=118; Posizione nella categoria=17; Quartile=Q1; Mediana=0,9; Primo autore e autore corrispondente - Valore pubblicazione = 1,875] Short abstract. This work aimed at evaluating the ability of rheological measurements to describe the quality of Traditional Balsamic Vinegars with respect to their composition and sugar crystallization extent. Two rheological parameters were proposed as objective and quantitative descriptors of TBV quality: the shear viscosity measured at 500 s!1 accounting for the vinegar composition, and the flow behavior index accounting for sugar crystallization.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
