Development of sweet confectioneries produced from pilot‐scale <scp>UV‐C</scp> treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties-Reference-Cited by-同舟云学术

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Published:2022-02-10 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Andreone Antonella¹²,Schenk Marcela¹³,Ferrario Mariana¹³,Guerrero Sandra¹³

Affiliation:

1. Departamento de Industrias Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales Buenos Aires Argentina

2. Scholar of CONICET ‐ Universidad de Buenos Aires Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) Buenos Aires Argentina

3. CONICET ‐ Universidad de Buenos Aires Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) Buenos Aires Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad de Buenos Aires

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16403

Reference45 articles.

1. The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet;Afyounizadeh Esfahani D.;Journal of Food Processing and Preservation,2021

2. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers

3. Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice

4. Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim

5. Trends in “green” and novel methods of pectin modification - A review

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1. A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels;Journal of the Science of Food and Agriculture;2023-12-28

2. Rheological and Physical Properties Affected by the Thermal Processing of Fruit: A Bibliometric Analysis;Processes;2023-09-29