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Volumn 24, Issue 6, 2006, Pages 283-287

Sensory profiles of sweeteners in aqueous solutions

Author keywords

Sensory profile; Sucrose; Sweeteners; Sweetness; Synthetic sweeteners

Indexed keywords


EID: 34248674069     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/3326-cjfs     Document Type: Article
Times cited : (7)

References (13)
  • 2
    • 0842332076 scopus 로고    scopus 로고
    • Position of the American Dietetic Association: Use of nutritive and nonnutritive sweeteners
    • ADA Report
    • ADA Report (2004): Position of the American Dietetic Association: use of nutritive and nonnutritive sweeteners. Journal of American Dietetic Association, 104: 265-275.
    • (2004) Journal of American Dietetic Association , vol.104 , pp. 265-275
  • 5
    • 34248667418 scopus 로고    scopus 로고
    • Sensory characterisation of sweeteners by descriptive analysis and time-intensity analysis
    • CARDELLO H.M.A.B., DA SILVA M.A.A.P., DAMASIO M.H. (2003): Sensory characterisation of sweeteners by descriptive analysis and time-intensity analysis. Alimentaria, 346: 23-30.
    • (2003) Alimentaria , vol.346 , pp. 23-30
    • CARDELLO, H.M.A.B.1    DA SILVA, M.A.A.P.2    DAMASIO, M.H.3
  • 7
    • 34248673845 scopus 로고    scopus 로고
    • Fine tuning sweetener blends in lemon-lime drinks
    • MEYER S. (2003): Fine tuning sweetener blends in lemon-lime drinks. International Food Ingredients, 2: 26-28.
    • (2003) International Food Ingredients , vol.2 , pp. 26-28
    • MEYER, S.1
  • 8
    • 0034656963 scopus 로고    scopus 로고
    • Neotame: Discovery, properties, utility
    • NOFRE C., TINTI J.-M. (2000): Neotame: discovery, properties, utility. Food Chemistry, 69: 245-257.
    • (2000) Food Chemistry , vol.69 , pp. 245-257
    • NOFRE, C.1    TINTI, J.-M.2
  • 10
    • 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
  • 11
    • 34248631223 scopus 로고    scopus 로고
    • New customised sweetening system for tea and coffee
    • SAELZER K. (2004a): New customised sweetening system for tea and coffee. Innovations in Food Technology, 22: 38-39.
    • (2004) Innovations in Food Technology , vol.22 , pp. 38-39
    • SAELZER, K.1
  • 12
    • 34248659252 scopus 로고    scopus 로고
    • Novel sweetening systems for tea and coffee. Individual combinations of sweeteners optimize flavour
    • SAELZER K. (2004b): Novel sweetening systems for tea and coffee. Individual combinations of sweeteners optimize flavour. Alimentación, Équipos y Tecnología, 23: 45-47.
    • (2004) Alimentación, Équipos y Tecnología , vol.23 , pp. 45-47
    • SAELZER, K.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.