Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Journal of Food Science and Technology

Volumn 54, Issue 1, 2017, Pages 185-195

  Khattab, Sherine N ^a   Massoud, Mona I ^b   Abd El Razek, Amal M ^c   El Faham, Ayman ^a  

^a Alexandria University Faculty Of Science   (Egypt)

^b PLANT PATHOLOGY RESEARCH INSTITUTE   (Egypt)

^c Alexandria University   (Egypt)

Author keywords

Low calorie; Sensory properties; Steviolbioside; Stevioside; Sweetness

Indexed keywords

BEVERAGES; FRUITS; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SENSORY PERCEPTION; SOLUTIONS;

LOW CALORIE; SENSORY PROPERTIES; STEVIOLBIOSIDE; STEVIOSIDES; SWEETNESS;

ANTIMONY;

EID: 85009823836     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2450-2     Document Type: Article

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