Effect of d-Psicose Used as Sucrose Replacer on the Characteristics of Meringue

Journal of Food Science

Volumn 79, Issue 12, 2014, Pages E2463-E2469

  O'Charoen, Siwaporn ^a   Hayakawa, Shigeru ^a   Matsumoto, Yoshiki ^a   Ogawa, Masahiro ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

d psicose; Egg white protein; Meringue; Sucrose; Sugar replacement

Indexed keywords

EGG WHITE; FRUCTOSE; HEXOSE; NONNUTRITIVE SWEETENER; PSICOSE; SUCROSE; TAGATOSE;

CHEMISTRY; FOOD HANDLING; GLYCATION; OXIDATION REDUCTION REACTION; PROCEDURES;

EGG WHITE; FOOD HANDLING; FRUCTOSE; HEXOSES; MAILLARD REACTION; NON-NUTRITIVE SWEETENERS; OXIDATION-REDUCTION; SUCROSE;

EID: 84919382882     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12699     Document Type: Article

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