Aceto Balsamico Tradizionale

Control over TBV and its reputation is protected by the constitution of local associations of producers and experts in the field, usually called Consortia. The aim of these Consortia is to promote the culture of TBV and to survey their production and distribution. There are now four active Consortia in both of the interested cities—Modena and Reggio Emilia— with the same purpose and functions. For the TBV of Modena, these are Consorzio Produttori Aceto Balsamico Tradizionale di Modena, Consorzio... [Pg.138]

Cocchi, M., Lambertini, P., Manzini, D., Marchetti, A., and Ulrici, A. (2002). Determination of carboxylic acids in vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods. J. Agric. Food Chem. 50, 5255-5261. [Pg.178]

Giudici, P. (1993). Acido gluconico Criterio di genuinita dell aceto balsamico tradizionale. [Pg.179]

Giudici, P., Altieri, C., and Cavalli, R. (1992). Aceto balsamico tradizionale, preparazione del fermentato di base. Industrie delle Bevande 21, 475—478. [Pg.179]

Giudici, P., Pulvirenti, A., De Vero, L., and Landi, S. (2004). Cristallizzazione dell aceto balsamico tradizionale. Industrie delle Bevande 193, 426—429. [Pg.179]

Masino, F., Chinnici, F., Franchini, G. C., Ulrid, A., and Antonelli, A. (2005). A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for aceto balsamico tradizionale of Reggio Emilia by multivariate techniques. Food Chem. 92, 673-679. [Pg.180]

Zeppa, G., Giordano, M., Gerbi, V., and Meglioli, G. (2002). Characterisation of volatile compounds in three acetification batteries used for the production of Aceto Balsamico Tradizionale di Reggio Emilia. Ital. J. Food Sci. 14, 247-266. [Pg.182]

Evolution of Some Physical Properties of "Aceto Balsamico Tradizionale Di Reggio Emilia" during Long-Term Aging... [Pg.671]

Physical Properties of Aceto Balsamico Tradizionale Di Reggio Emilia... [Pg.673]

Giudici, R, Barbagallo, R.N., Altieri, C., and Masini, G. Origine ed evoluzione degli acidi organic durante I invecchiamento dell aceto balsamico tradizionale, Ind. Bevande, 23, 569, 1994. [Pg.676]

Meglioli, G., Rarigini, G., Tedeschi, M., and Resenti, G. L aceto balsamico tradizionale di Reggio Emilia. Studio delle caratteristiche chimiche, chimico-fisiche, Ind. Bevande, 26, 41, 1994. [Pg.676]

Aceto Balsamico Tradizionale Classification of different aged mass spectrometry based... [Pg.167]

M. Cocchi, C. Durante, A. Marchetti, C. Armanino, M. Casale, Characterization and discrimination of different aged Aceto balsamico tradizionale di modena products by head space mass spectrometry and chemometrics. Anal. Chimica Acta 589, 96-104 (2007)... [Pg.185]

Cocchi M, Durante C, Grandi M, Manzini D, Marchetti A. Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of Modena. Talanta 2008 74 547-54. [Pg.135]

Classification of Aceto Balsamico Tradizionale di Modena of different ageing and inspection of producers similarity/ dissimilarity Sensory analysis and HS-MS PARAFAC i+PCA and LDA) [54]... [Pg.264]

Cocchi M, Bro R, Durante C, Manzini D, Marchetti A, Saccani F, et al. Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models. Food Qual Prefer 2006 17 419-28. [Pg.425]

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