Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

Journal of Dairy Science

Volumn 100, Issue 12, 2017, Pages 9539-9550

  Miele, Nicoletta A ^a   Cabisidan, Erliza K ^a   Blaiotta, Giuseppe ^b   Leone, Serena ^b   Masi, Paolo ^a,b   Di Monaco, Rossella ^a,b   Cavella, Silvana ^a,b  

^a CAISIAL   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

flash profile; gelation; sugar replacement; sweet protein

Indexed keywords

ASPARTAME; SUCROSE; SWEETENING AGENT; YOGHURT;

ADULT; ANIMAL; CHEMISTRY; FEMALE; FERMENTATION; FLOW KINETICS; FRUIT; HUMAN; MALE; TASTE;

ADULT; ANIMALS; ASPARTAME; FEMALE; FERMENTATION; FRUIT; HUMANS; MALE; RHEOLOGY; SUCROSE; SWEETENING AGENTS; TASTE; YOGURT;

EID: 85030622761     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2017-12894     Document Type: Article

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