PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

Aldo Todaro; Onofrio Corona; Diego Planeta; Franco Grisafi; Luciano Cinquanta; Liviu Giurgiulescu

PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

Aldo Todaro, Onofrio Corona, Diego Planeta, Franco Grisafi, Luciano Cinquanta, Liviu Giurgiulescu

Risultato della ricerca: Article › peer review

Abstract

The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world.The aim of this research is to solve the color change during the production of artisan coffee gelato.

Lingua originale	English
pagine (da-a)	12-20
Numero di pagine	9
Rivista	Carpathian Journal of Food Science and Technology
Volume	12
Stato di pubblicazione	Published - 2020

All Science Journal Classification (ASJC) codes

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abstract = "The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caff{\`e} Morettino Srl Palermo and the academic world.The aim of this research is to solve the color change during the production of artisan coffee gelato.",

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AU - Todaro, Aldo

AU - Corona, Onofrio

AU - Planeta, Diego

AU - Grisafi, Franco

AU - Cinquanta, Luciano

AU - Giurgiulescu, Liviu

PY - 2020

Y1 - 2020

N2 - The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world.The aim of this research is to solve the color change during the production of artisan coffee gelato.

AB - The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world.The aim of this research is to solve the color change during the production of artisan coffee gelato.

UR - http://hdl.handle.net/10447/480136

M3 - Article

VL - 12

SP - 12

EP - 20

JO - Carpathian Journal of Food Science and Technology

JF - Carpathian Journal of Food Science and Technology

SN - 2066-6845

ER -

PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

Abstract

All Science Journal Classification (ASJC) codes

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