Comparative stability of aspartame and neotame in yoghurt-Reference-Cited by-同舟云学术

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Comparative stability of aspartame and neotame in yoghurt

Published:2017-04-17 Issue:1 Volume:71 Page:81-88
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Kumari Anuradha¹,Arora Sumit¹,Choudhary Sonika¹,Singh Ashish Kumar²,Tomar Sudhir K³

Affiliation:

1. Dairy Chemistry Division; National Dairy Research Institute; Karnal Haryana 132001 India

2. Dairy Technology Division; National Dairy Research Institute; Karnal Haryana 132001 India

3. Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12381/fullpdf

Reference40 articles.

1. Stability of artificial sweeteners saccharin, acesulfame-k and aspartame in flavoured milk;Arora;Indian Journal of Dairy Science,2008

2. The development of burfi sweetened with aspartame;Arora;International Journal of Dairy Technology,2010

3. Assessment of stability of binary sweetener blend (aspartame × acesulfame-K) during storage in whey lemon beverage;Arora;Journal of Food Science and Technology,2013

4. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin;Balthazar;Journal of Dairy Science,2016

5. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses;Batista;Food Research International,2015

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1. Comparative study of aspartame and neotame stability in Ice cream and Cake;Indian Journal of Dairy Science;2023

2. Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints;Food Research International;2022-12

3. An updated multifaceted overview of sweet proteins and dipeptides as sugar substitutes; the chemistry, health benefits, gut interactions, and safety;Food Research International;2022-12

4. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview;PeerJ;2022-10-12

5. Tracking the fate of artificial sweeteners within the coastal waters of Shenzhen city, China: From wastewater treatment plants to sea;Journal of Hazardous Materials;2021-07

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