S tevia rebaudiana , Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties-Reference-Cited by-同舟云学术

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S tevia rebaudiana , Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties

Published:2015-12-03 Issue:4 Volume:40 Page:724-732
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Periche Ángela¹,Castelló María Luisa¹,Heredia Ana¹,Escriche Isabel¹

Affiliation:

1. Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain

Funder

Universitat Politècnica de València

Generalitat Valenciana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12653/fullpdf

Reference36 articles.

1. Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves;Barba;J. Food Eng.,2015

2. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization;Barba;Food Chem.,2014

3. Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics;Belda-Galbis;Food Microbiol.,2014

4. Texture profile analysis;Bourne;Food Technol.,1978

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1. Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus);Frontiers in Nutrition;2024-04-18

2. Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality;Food Production, Processing and Nutrition;2023-01-03

3. Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels;Gels;2022-04-01

4. Structure–function relationship of licorice ( Glycyrrhiza glabra ) root extract–xanthan/guar gum mixture in a high sugar content system;Journal of the Science of Food and Agriculture;2021-08-09

5. Development and characterization of healthy gummy jellies containing natural fruits;Open Agriculture;2021-01-01

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