Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Food Research International

Volumn 54, Issue 2, 2013, Pages 1670-1679

  Cadena, Rafael Silva ^a   Cruz, Adriano Gomes ^a   Netto, Rubens Rolim ^a   Castro, Wellington Freitas ^a   Faria, José de Assis Fonseca ^a   Bolini, Helena Maria André ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

External preference mapping; Multiple Factor Analysis; Neotame; Partial least square; Stevia; Thaumatin

Indexed keywords

MULTIPLE FACTOR ANALYSIS; NEOTAME; PARTIAL LEAST SQUARE (PLS); PREFERENCE MAPPINGS; STEVIA; THAUMATIN;

DIGITAL STORAGE; FACTOR ANALYSIS; FOOD ADDITIVES; FRUITS; MULTIVARIANT ANALYSIS; SUGAR (SUCROSE);

SUGAR SUBSTITUTES;

EID: 84887013599     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.012     Document Type: Article

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