Strategies for lowering the added sugar in yogurts

Food Chemistry

Volumn 344, Issue , 2021, Pages

  Wan, Zifan ^a   Khubber, Sucheta ^b   Dwivedi, Madhuresh ^c   Misra, N N ^d  

^a UNIVERSITY OF TENNESSEE INSTITUTE OF AGRICULTURE   (United States)

^b CENTER OF INNOVATIVE AND APPLIED BIOPROCESSING CIAB   (India)

^c NATIONAL INSTITUTE OF TECHNOLOGY   (India)

^d DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Calorie; Dairy; Diet; Healthy; Sensory; Sucrose; Sweetener

Indexed keywords

DAIRIES; DAIRY PRODUCTS; FOOD ADDITIVES; TEXTURES;

ADVERSE HEALTH EFFECTS; CONSUMER ACCEPTABILITY; CRITICAL ANALYSIS; DAIRY INDUSTRY; FIBER ADDITION; MULTI-FACETED APPROACH; SCIENTIFIC LITERATURE; SUGAR REDUCTION;

SUGAR INDUSTRY;

INULIN; LACTASE; SUGAR; SWEETENING AGENT; YOGHURT; BIOLOGICAL PRODUCT;

CALORIE; DAIRY INDUSTRY; DAIRY PRODUCT; DIETARY INTAKE; FLAVOR; FRUIT; HONEY; NANOFILTRATION; NONHUMAN; REVIEW; SUGAR INTAKE; HUMAN; TASTE;

BIOLOGICAL PRODUCTS; HUMANS; SWEETENING AGENTS; TASTE; YOGURT;

EID: 85096179433     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2020.128573     Document Type: Review

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