Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties

Journal of Food Process Engineering

Volumn 40, Issue 2, 2017, Pages

  Rubio Arraez, Susana ^a   Ferrer, Carlos ^a   Capella, Juan Vicente ^a   Ortolá, María Dolores ^a   Castelló, María Luisa ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CITRUS FRUITS; FOOD ADDITIVES; SUGAR (SUCROSE); WATER QUALITY;

ANTIOXIDANT CAPACITY; CONSUMER ACCEPTANCE; ISOMALTULOSE; MICROBIOLOGICAL ANALYSIS; RHEOLOGICAL PROPERTY; TAGATOSE; WATER ACTIVITY;

OPTICAL PROPERTIES;

EID: 84961262725     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12371     Document Type: Article

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