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

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

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

Onofrio Corona, Aldo Todaro, 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

Food Science

Cita questo

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AU - Corona, Onofrio

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AU - Planeta, Diego

AU - Grisafi, Franco

AU - Cinquanta, Luciano

AU - Giurgiulescu, Liviu

PY - 2020

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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

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EP - 20

JO - Carpathian Journal of Food Science and Technology

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