Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products-Reference-Cited by-同舟云学术

Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products

Published:2016-01 Issue: Volume:190 Page:1151-1158
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chranioti Charikleia,Chanioti Sofia,Tzia Constantina

Funder

IKY

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice;Apintanapong;International Journal of Food Science and Technology,2003

5. Peculiarities of diterpenoid steviol glycoside production in in vitro cultures of Stevia rebaudiana Bertoni;Bondarev;Plant Science,2001

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