Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Journal of Texture Studies

Volumn 46, Issue 4, 2015, Pages 272-280

  Rubio Arraez, Susana ^a   Sahuquillo, Sergio ^a   Capella, Juan Vicente ^a   Ortolá, María Dolores ^a   Castelló, María Luisa ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Color; Marmalade; Oligofructose; Rheology; Sensory analysis; Tagatose

Indexed keywords

ANTIOXIDANTS; COLOR; FOOD ADDITIVES; RHEOLOGY; SENSORY ANALYSIS;

DIFFERENT PROPORTIONS; MARMALADE; MICROBIOLOGICAL ANALYSIS; NUTRITIONAL QUALITIES; OLIGO-FRUCTOSE; PHYSICOCHEMICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; TAGATOSE;

CITRUS FRUITS;

CITRUS SINENSIS;

EID: 84936986454     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12127     Document Type: Article

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