Partial substitution of sugars by the low-calorie sweetener sucralose in peach compote

Journal of Food Science

Volumn 66, Issue 8, 2001, Pages 1195-1200

  Mendoncla, C R ^a   Zambiazi, R ^a   Granada, G G ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Acesulfame K; Compote; Peach; Sensory analysis; Sucralose

Indexed keywords

PRUNUS PERSICA;

EID: 0035664842     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb16104.x     Document Type: Article

References (22)

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6. Properties and applications of acesufame-K
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8. Avaliação das características de algumas marcas comerciais de pêssego enlatado
9. Sorting out the alternative sweeteners
10. Advantages of alternative sweetener blends
11. Sucralose: Features and benefits
12. Sensory caracteristics of sucralose and other high intensity sweeteners