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https://repositorio.uca.edu.ar/handle/123456789/15095
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Chirife, Jorge | es |
dc.contributor.author | Sansiñena, Marina Julia | es |
dc.contributor.author | Galmarini, Mara Virginia | es |
dc.contributor.author | Zamora, María Clara | es |
dc.date.accessioned | 2022-09-26T13:58:40Z | - |
dc.date.available | 2022-09-26T13:58:40Z | - |
dc.date.issued | 2009 | - |
dc.identifier.citation | Chirife, J. et al. Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix [en línea]. Food Bioprocess Technol. 2009, 4. doi: 10.1007/s11947-009-0235-6. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15095 | es |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/15095 | - |
dc.description.abstract | Abstract: A balsamic vinegar dressing was developed by concentrating commercial balsamic vinegar (wine vinegar + grape juice) by evaporation under controlled conditions; evaporation increased the content of glucose + fructose that was naturally present in the balsamic vinegar leading to high Brix values. The water activity (aw) and viscosity of the balsamic dressing at various °Brix were measured and modeled using previously reported equations for the behavior of fructose/glucose, which showed a good fit. A quantitative descriptive analysis was performed and samples were grouped in three clusters corresponding to low (31.1–51.2), intermediate (64.0–67.5), and high (71.8–76.0) °Brix. Samples of highest °Brix were associated with sweetness, caramel flavor, visual viscosity, and reduced sourness and acetic aroma, attributes which differentiated these samples from the control and which are considered desirable for a | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Springer | es |
dc.rights | Acceso abierto | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Food Bioprocess Technol. 2009, 4 | es |
dc.subject | ANALISIS SENSORIAL | es |
dc.subject | ACIDO ACETICO | es |
dc.subject | AZUCARES | es |
dc.subject | ACETO BALSÁMICO | es |
dc.subject | FISICOQUIMICA | es |
dc.title | Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1007/s11947-009-0235-6 | - |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Sansiñena, Marina Julia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.version | publishedVersion | es |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Laboratorio de Ingeniería en Alimentos | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
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