Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test-Reference-Cited by-同舟云学术

Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test

Published:2013-03-25 Issue:7 Volume:48 Page:1541-1548
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Souza Vanessa R.¹,Pereira Patrícia A. P.¹,Pinheiro Ana Carla M.¹,Bolini Helena M. A.²,Borges Soraia V.¹,Queiroz Fabiana¹

Affiliation:

1. Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil

2. Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; Câmpus Universitario Zeferino Vaz - Cidade Universitaria; CEP 13083-970; Campinas/SP; Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference56 articles.

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4. Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations;Cardello;Plant Foods for Human Nutrition,1999

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