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Traditional balsamic vinegar

Consonni, R. and Gatti, A. (2004). 1H NMR studies on Italian Balsamic and Traditional Balsamic vinegars. ]. Agric. Food Chem. 52,3446-3450. [Pg.159]

Consonni, R., Cagliani, L. R., Benevelli, F., Spraul, M., Humpfer, E., and Stocchero, M. (2008c). NMR and chemometric methods A powerful combination for characterization of Balsamic and Traditional Balsamic vinegar of Modena. Anal. Chim. Acta 611, 31-40. [Pg.159]

Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties... [Pg.137]

Traditional balsamic vinegar of Modena Yes (should NOT be used) 50-100 % No No No... [Pg.142]

FIGURE 4.2 Basic technology of the traditional balsamic vinegar. [Pg.149]

TABLE 4.5 Chemical characteristics of traditional balsamic vinegar, expressed as mean of 104 samples (adapted from Falcone et al., 2008)... [Pg.169]

Chinnici, F., Masino, F., and Antonelli, A. (2003). Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode array detection. J. Chromatogr. Sci. 41, 305-310. [Pg.178]

Del Signore, A. (2001). Chemometric analysis and chemical and physical parameters of traditional balsamic vinegars from Modena. J. Commodity Sci. 41, 37. [Pg.178]

De Vero, L., Gala, E., Gullo, M., Solieri, L., Landi, S., and Giudici, P. (2006). Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiol. 23, 809-813. [Pg.178]

Falcone, P. M. and Giudici, P. (2008). Molecular size and molecular size distribution affecting traditional balsamic vinegar ageing. J. Agric. Food Chem. 56, 7057-7066. [Pg.179]

Falcone, P. M., Chillo, S., Giudici, P., and E)el Nobile, M. A. (2006). Measuring rheological properties for applications in assessment of traditional balsamic vinegar Description and preliminary evaluation of a model. J. Food Eng. 80, 234—240. [Pg.179]

Gullo, M. and Giudici, P. (2006). Isolation and selection of acetic acid bacteria strains for traditional balsamic vinegar. Industrie delle Bevande 35,345-350. [Pg.179]

See other pages where Traditional balsamic vinegar is mentioned: [Pg.87]    [Pg.97]    [Pg.141]    [Pg.141]    [Pg.138]    [Pg.138]    [Pg.139]    [Pg.141]    [Pg.144]    [Pg.145]    [Pg.146]    [Pg.147]    [Pg.149]    [Pg.151]    [Pg.151]    [Pg.153]    [Pg.155]    [Pg.157]    [Pg.159]    [Pg.161]    [Pg.163]    [Pg.165]    [Pg.167]    [Pg.168]    [Pg.169]    [Pg.171]    [Pg.173]    [Pg.177]    [Pg.177]    [Pg.179]    [Pg.179]   
See also in sourсe #XX -- [ Pg.671 , Pg.672 , Pg.673 , Pg.674 , Pg.675 ]



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