6533b7d1fe1ef96bd125cc50

RESEARCH PRODUCT

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

Luciano CinquantaL GiurgiulescuOnofrio CoronaDiego PlanetaF GrecoAldo TodaroFranco Grisafi

subject

business.industryProcess (engineering)Product optimizationlanguageProduction (economics)Settore AGR/15 - Scienze E Tecnologie AlimentariBusinessProcess engineeringSicilianlanguage.human_languageArtisan gelato Coffee Gelato Granita Sorbetto.Food Science

description

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.

yearjournalcountryeditionlanguage
2020-12-31Carpathian Journal of Food Science and Technology
https://doi.org/10.34302/crpjfst/2020.12.4.2