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Volumn 3, Issue 1, 1997, Pages 53-66

Laboratory performance of sweeteners: Implications for recipe and menu development

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Indexed keywords


EID: 33645428839     PISSN: 10551379     EISSN: None     Source Type: Journal    
DOI: 10.1300/J071v03n01_05     Document Type: Article
Times cited : (1)

References (20)
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    • Sweetness adaptation of some carbohydrate and high potency sweeteners
    • Bornstein, B.L., Wiet, S.G., & Pombo, M. (1993). Sweetness adaptation of some carbohydrate and high potency sweeteners. Journal of Food Science, 58, 595-598.
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    • Bornstein, B.L.1    Wiet, S.G.2    Pombo, M.3
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    • 84985266656 scopus 로고
    • Sensory studies of high potency multiple sweetener systems for shortbread cookies with and without polydextrose
    • Lim, H., Setser, C.S., & Kim, S.S. (1989). Sensory studies of high potency multiple sweetener systems for shortbread cookies with and without polydextrose. Journal of Food Science, 54, 625-628.
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    • Lim, H.1    Setser, C.S.2    Kim, S.S.3
  • 9
    • 0029266250 scopus 로고
    • Helping Americans eat right: Developing practical and actionable public nutrition education messages based on the ADA survey of American dietary habits
    • Morreale, S.J., & Schwartz, N.E. (1995). Helping Americans eat right: Developing practical and actionable public nutrition education messages based on the ADA survey of American dietary habits. Journal of The American Dietetic Association, 95, 305-308.
    • (1995) Journal of the American Dietetic Association , vol.95 , pp. 305-308
    • Morreale, S.J.1    Schwartz, N.E.2
  • 10
    • 33645423348 scopus 로고
    • Effects of sucrose replacement by polydextrose on the mechanism of structure formation in high ratio cakes
    • Pateras, I.M.C., & Rosenthal, A.J. (1992). Effects of sucrose replacement by polydextrose on the mechanism of structure formation in high ratio cakes. International Journal of Food Sciences and Nutrition, 43 (1), 25-30.
    • (1992) International Journal of Food Sciences and Nutrition , vol.43 , Issue.1 , pp. 25-30
    • Pateras, I.M.C.1    Rosenthal, A.J.2
  • 13
    • 84985268951 scopus 로고
    • Sensory quality of selected sweeteners: Aqueous and lipid model systems
    • Redlinger, P.A., & Setser, C.S. (1987). Sensory quality of selected sweeteners: aqueous and lipid model systems. Journal of Food Science, 52, 451-454.
    • (1987) Journal of Food Science , vol.52 , pp. 451-454
    • Redlinger, P.A.1    Setser, C.S.2
  • 14
    • 85023943521 scopus 로고
    • SAS/STAT User’s Guide, Cary, NC: SaS Institute, Inc
    • SAS/STAT User’s Guide (1992). Cary, NC: SaS Institute, Inc.
    • (1992)
  • 15
    • 0005573175 scopus 로고
    • Carbohydrate or protein based fat mimicker effects on ice milk properties
    • 779
    • Schmidt, K., Lundy, A., Reynolds, J., & Yee, L.N. (1993). Carbohydrate or protein based fat mimicker effects on ice milk properties. Journal of Food Science, 58, 761-763, 779.
    • (1993) Journal of Food Science , vol.58 , pp. 761-763
    • Schmidt, K.1    Lundy, A.2    Reynolds, J.3    Yee, L.N.4
  • 17
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    • United States Department of Agriculture and United States Department of Health and Human Services, (USDA and US DHHS Publication No. 1996-402-519). Washington, DC: U.S. Government Printing Office
    • United States Department of Agriculture and United States Department of Health and Human Services. (1995). Dietary Guidelines for Americans (USDA and US DHHS Publication No. 1996-402-519). Washington, DC: U.S. Government Printing Office.
    • (1995) Dietary Guidelines for Americans
  • 20
    • 0000863319 scopus 로고
    • Fat concentration affects sweetness and sensory profiles of sucrose, sucralose, and aspartame
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    • Wiet, S.G., Ketelsen, S.M., Davis, T.R., & Beyts, P.K. (1993). Fat concentration affects sweetness and sensory profiles of sucrose, sucralose, and aspartame. Journal of Food Science, 58, 599-602, 666.
    • (1993) Journal of Food Science , vol.58 , pp. 599-602
    • Wiet, S.G.1    Ketelsen, S.M.2    Davis, T.R.3    Beyts, P.K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.