The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudianaBertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis-Reference-Cited by-同舟云学术

The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudianaBertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis

Published:2016-11-03 Issue:12 Volume:81 Page:S3006-S3014
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Azevedo Bruna M.¹,Ferreira Janaína M. M.¹,Luccas Valdecir²,Bolini Helena M. A.¹

Affiliation:

1. Food and Nutrition Dept., Faculty of Food Engineering; Univ. of Campinas; UNICAMP, Campinas 13083-862 São Paulo Brazil

2. Cereal-Chocotec; Food Technology Inst; ITAL, Campinas 13070-178 São Paulo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13546/fullpdf

Reference44 articles.

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4. Brasil. Ministério da Saúde. Agência Nacional de Vigilância Sanitária (ANVISA) 2008 Alimentos com alegações de propriedades funcionais e ou de saúde, novos alimentos/ingredientes, substancias bioativas e probióticos: lista de alegações de propriedade funcional aprovadas http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm

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