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Your search keyword '"Glicerina, Virginia"' showing total 11 results
Start Over Author "Glicerina, Virginia" Publisher elsevier bv
11 results on '"Glicerina, Virginia"'

1. Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage

Author

Glicerina, Virginia, primary, Siroli, Lorenzo, additional, Gottardi, Davide, additional, Ticchi, Nicole, additional, Capelli, Filippo, additional, Accorsi, Riccardo, additional, Gherardi, Matteo, additional, Minelli, Matteo, additional, Fiorini, Maurizio, additional, Andrisano, Vincenza, additional, Colombo, Vittorio, additional, Manzini, Riccardo, additional, Lanciotti, Rosalba, additional, and Romani, Santina, additional

Published
2023
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11. Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study

Author

Virginia Glicerina, Federica Balestra, Santina Romani, Marco Dalla Rosa, CIRI AGROALIMENTARE, DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI, Facolta' di AGRARIA, Glicerina, Virginia, Balestra, Federica, Dalla Rosa, Marco, and Romani, Santina

Subjects
Thixotropy, Materials science, Chocolate, Microstructure, Modelling, Rheology, Food Science, Rheometer, Mineralogy, 04 agricultural and veterinary sciences, Dark chocolate, 040401 food science, food.food, Milk Chocolate, 0404 agricultural biotechnology, food, White chocolate, Particle size, Composite material
Abstract

none 4 no Three different chocolate types: dark, milk and white were characterized and compared for the microstructural and rheological (fundamental and empirical) characteristics. A light microscope coupled to an image analysis system was employed in order to evaluate the particle size, the network structure and the distance between particles of each matrix. Rheological parameters (yield stress, viscosity, thixotropy) were evaluated by using a stress-strain rheometer, while mechanical properties (consistency and cohesiveness) were analysed using a texture analyzer. The Power law, Casson and Windhab rheological models were used in order to better explain the rheological behaviour of chocolate samples. Results showed that white chocolate, with the highest amount of fat in formulation, had the smallest sized particles, the less aggregate structure and the lowest yield stress, viscosity and thixotropic values. Dark chocolate samples instead presented the highest aggregate structure, with less void spaces between particles that involved the highest rheological parameter values. Milk chocolate matrix exhibited intermediate microstructural and rheological characteristics compared to dark and white chocolate ones. Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina

Published
2016
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