Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High-Intensity Sweeteners-Reference-Cited by-同舟云学术

Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High-Intensity Sweeteners

Published:2014-09-24 Issue:5 Volume:29 Page:339-350
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Morais E.C.¹,Pinheiro A.C.M.²,Nunes C.A.²,Bolini H.M.A.¹

Affiliation:

1. Department of Food and Nutrition; Faculty of Food Engineering; University of Campinas; Monteiro Lobato Street, 80, PO Box 6121 Campinas SP 13083-862 Brazil

2. Department of Food Science; Federal University of Lavras; Lavras Brazil

Funder

CNPq

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12115/fullpdf

Reference56 articles.

1. Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development;Aidoo;Trends Food Sci. Technol.,2013

2. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics;Aidoo;J. Food Eng.,2014