Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

<p>The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and time-dependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxation times (12 years at least or more than...

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Bibliographic Details
Main Authors: Pasquale M. Falcone, Elisa Sabatinelli, Federico Lemmetti, Paolo Giudici
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2017-04-01
Series:International Journal of Food Studies
Subjects:
jamming transition
melanoidins
flow properties
viscosity
perceptual assessment of sensory properties
POD disciplinary
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/386

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https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/386

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