Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads

Laura Principato, Roberta Dordoni, Giorgia Spigno, Gulliermo Duserm Garrido

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

The principal aim of this work was the knowledge development in the research area of rheological characterisation of food semi-solid systems as hazelnut-cocoa based spreads. Five commercial cocoa spreads with different hazelnut/fat compositions were selected and rheological and tribological tests were carried out. Bulk and lubrication properties were estimated to investigate the occurring of microstructural changes from handling and storage step to oral consumption, respectively.
Lingua originaleEnglish
Titolo della pubblicazione ospiteBook of Abstract, ECCE12, ECAB 5
Pagine1130-1131
Numero di pagine2
Stato di pubblicazionePubblicato - 2019
Evento12th European Congress of Chemical Engineering and 5th European Congress of Applied Biotechnology - FIRENZE -- ITA
Durata: 15 set 201919 set 2019

Convegno

Convegno12th European Congress of Chemical Engineering and 5th European Congress of Applied Biotechnology
CittàFIRENZE -- ITA
Periodo15/9/1919/9/19

Keywords

  • rheology
  • tribology

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