Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties

International Journal of Food Science and Technology

Volumn 51, Issue 9, 2016, Pages 2114-2122

  Morais Ferreira, Janaína Madruga ^a   Azevedo, Bruna Marcacini ^a   Silva, Fernanda Guimarães Drummond e ^a   Luccas, Valdecir ^b   Bolini, Helena Maria André ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Antioxidant activity; berries; chocolate; prebiotics; sensory analysis

Indexed keywords

FOOD ADDITIVES; FOOD PRODUCTS; FRUITS; SENSORY ANALYSIS; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

ANTI-OXIDANT ACTIVITIES; BERRIES; CHOCOLATE; FERRIC REDUCING ANTIOXIDANT POWER; FOOD SCIENCE AND TECHNOLOGY; INTERNATIONAL JOURNALS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PREBIOTICS;

ANTIOXIDANTS;

EID: 84978272028     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13190     Document Type: Article

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