Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential

LWT

Volumn 97, Issue , 2018, Pages 476-482

  Ruiz Aceituno, Laura ^a   Hernandez Hernandez, Oswaldo ^a   Kolida, Sofia ^b   Moreno, F Javier ^a   Methven, Lisa ^c  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b Innovation Centre   (United Kingdom)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Enzymatic synthesis; Free sugar substitute; Non digestible oligosaccharides; Sensory evaluation; Sweetener

Indexed keywords

ISOMERS; OLIGOSACCHARIDES; SUGAR SUBSTITUTES; WELL TESTING;

DEGREE OF POLYMERIZATION; ENZYMATIC SYNTHESIS; GLYCOSIDIC LINKAGES; MONOMER COMPOSITIONS; SENSORY ATTRIBUTES; SENSORY PANELS; SENSORY PROPERTIES; SWEETENER;

SENSORY ANALYSIS;

EID: 85050372083     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.07.038     Document Type: Article

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