Comparison of Two Methodologies for Estimating Equivalent Sweet Concentration of High-Intensity Sweeteners with Untrained Assessors: Case Study with Orange/Pomegranate Juice-Reference-Cited by-同舟云学术

Comparison of Two Methodologies for Estimating Equivalent Sweet Concentration of High-Intensity Sweeteners with Untrained Assessors: Case Study with Orange/Pomegranate Juice

Published:2016-07-13 Issue:4 Volume:31 Page:341-347
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Reis Felipe¹,De Andrade Juliana²,Deliza Rosires³,Ares Gastón⁴

Affiliation:

1. Departamento de Tecnologia de Alimentos, Instituto de Tecnologia; Universidade Federal Rural do Rio de Janeiro; Seropédica RJ Brasil

2. Instituto de Química; Universidade Federal do Rio de Janeiro, Cidade Universitária; Rio de Janeiro RJ Brazil

3. Embrapa Agroindústria de Alimentos; Rio de Janeiro RJ Brazil

4. Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Pando Uruguay

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12217/fullpdf

Reference34 articles.

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2. New functional fibre in milk puddings: Effect on sensory properties and consumers’ acceptability;Ares;Food Sci. Technol.,2009

3. SWEETENERS | Intensive

4. Ideal and relative sweetness of high intensity sweeteners in mango nectar;Cadena;Int. J. Food Sci. Technol.,2012

5. Different sweeteners in peach nectar: ideal and equivalent sweetness;Cardoso;Food Res. Int.,2007

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