Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

Journal of Food Science and Technology

Volumn 53, Issue 10, 2016, Pages 3642-3650

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

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidants; Isomaltulose; Mechanical properties; Oligofructose; Sensory evaluation; Tagatose

Indexed keywords

AGENTS; ANTIOXIDANTS; FRUIT JUICES; MECHANICAL PROPERTIES; SENSORY ANALYSIS; SUGAR (SUCROSE); WATER QUALITY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FUNCTIONAL SWEETENERS; ISOMALTULOSE; OLIGO-FRUCTOSE; OPTICAL AND MECHANICAL PROPERTIES; PHYSICOCHEMICAL CHARACTERISTICS; TAGATOSE;

FOOD ADDITIVES;

EID: 84991000971     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2319-4     Document Type: Article

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