Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Federico Lemmetti"'
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 1 (2017)
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 relaxati
Externí odkaz:
https://doaj.org/article/79e162f07fb74e6991b6e3d5d255a30e
Publikováno v:
Post-Fermentation and-Distillation Technology ISBN: 9781315155050
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37c5bb779f4629e9a97c9997e954cf34
https://doi.org/10.1201/9781315155050-7
https://doi.org/10.1201/9781315155050-7
Autor:
Paolo Giudici, Federico Lemmetti, Jiajia Wu, Tommaso Bonciani, Giuseppe Corradini, Fusheng Chen
Publikováno v:
Acetic Acid Bacteria. 6
A lexicon for describing Chinese cereal vinegars (CCVs) was developed using trained panels of tasters that defined and referenced 23 significant olfactory descriptors, in concert with taste and trigeminal sensation. The sensory analysis was performed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32da2d2b64e5a2f739da28e4cd65fa9a
https://doi.org/10.4081/aab.2017.6370
https://doi.org/10.4081/aab.2017.6370
This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: gr
Gluconic acid is a non-volatile acid that has many applications in food, pharmaceutical and cleaning fields. Gluconic acid has been detected as main oxidation product of Acetobacter and Gluconobacter strains growing on grape must, and it plays an imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44a59a1cb2ea88d0feb32c80fb1d9cf4
https://hdl.handle.net/11380/1137098
https://hdl.handle.net/11380/1137098
Starting from small-scale batch cultivations, acetic acid fermentations in static and submerged systems have been performed by a single acetic acid bacterial strain. To provide user-friendly selected starter cultures for industry, the versatility of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8af5ca96b98b1e47b5d67bc5d9002c36
https://hdl.handle.net/11380/1106045
https://hdl.handle.net/11380/1106045
Publikováno v:
Balsamic Vinegars ISBN: 9783319137575
Sensory analysis is a very powerful and useful tool, offering significant contributions to the quality assessment of TBV. An essential prerequisite for the effectiveness and reliability of TBV sensory analysis is the establishment of procedures that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::873c7793333f6e6e668a0d6e6480a68e
https://doi.org/10.1007/978-3-319-13758-2_7
https://doi.org/10.1007/978-3-319-13758-2_7
Publikováno v:
Balsamic Vinegars ISBN: 9783319137575
There are several descriptions of how to make balsamic vinegars. Benedetti mentions 21 traditional methods that are still practised on a household level (Benedetti 2004); some of these are quite unusual, others are reasonable but very generic. Recent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f75c463d754cc83b4f166741997e6c2b
https://doi.org/10.1007/978-3-319-13758-2_5
https://doi.org/10.1007/978-3-319-13758-2_5
Publikováno v:
Balsamic Vinegars ISBN: 9783319137575
The market for balsamic vinegars and related products has developed very rapidly over a short interval of time, today comprising a wide variety of products that, at first glance, might appear quite similar both in appearance and from a sensory perspe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fabe7118b09086a61435d8a991f1750
https://doi.org/10.1007/978-3-319-13758-2_3
https://doi.org/10.1007/978-3-319-13758-2_3
Publikováno v:
Balsamic Vinegars ISBN: 9783319137575
The World Trade Organization (WTO) protects a form of intellectual property known as “Geographical Indication” (GI). GI’s are “indications which identify a product as originating in the territory of a Member, or a region or locality in that t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d8d461d575abb6733c7feda6981b4e5
https://doi.org/10.1007/978-3-319-13758-2_8
https://doi.org/10.1007/978-3-319-13758-2_8