Properties of Sugar-Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends-Reference-Cited by-同舟云学术

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Properties of Sugar-Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

Published:2015-04-08 Issue:4 Volume:39 Page:321-329
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Kutyła-Kupidura Edyta Maja¹,Sikora Marek¹,Krystyjan Magdalena¹,Dobosz Anna¹,Kowalski Stanisław¹,Pysz Mirosław²,Tomasik Piotr³

Affiliation:

1. Department of Carbohydrates Technology; University of Agriculture in Krakow; Balicka 122 Krakow 30-149 Poland

2. Department of Human Nutrition; University of Agriculture in Krakow; Balicka 122 Krakow 30-149 Poland

3. Cracow College of Health Promotion; Krowoderska Street 73 Krakow 31-158 Poland

Funder

Science and University Education Office

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12222/fullpdf

Reference41 articles.

1. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the baking process: Validation of an extraction method;Ameur;Food Chem.,2006

2. Reaction of some polysaccharides with biogenic α-amino acids;Baczkowicz;Starch/Staerke,1991

3. Rheological properties of short doughs at small deformation;Baltsavias;J. Cereal Sci.,1997

4. Artificial sweeteners - a review;Chattopadhyay;J. Food Sci. Technol.,2014

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sugars, sweeteners, chocolates, and sweet snacks;Snack Foods;2023

2. Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics;Foods;2022-11-26

3. THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITS;GIDA / THE JOURNAL OF FOOD;2022-02-07

4. The Effect of Polyols and Intensive Sweeteners Blends on the Nutritional Properties and Starch Digestibility of Sugar‐Free Cookies;Starch - Stärke;2021-09-27

5. Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution;Journal of Food Measurement and Characterization;2021-07-20

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