High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-intensity analysis-Reference-Cited by-同舟云学术

High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-intensity analysis

Published:2015-04-07 Issue:6 Volume:50 Page:1374-1381
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Azevedo Bruna M.¹,Schmidt Flávio L.²,Bolini Helena M. A.¹

Affiliation:

1. Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil

2. Food Technology Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil

Funder

Coordination for the Improvement of Higher Level or Education Personnel (CAPES)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference39 articles.

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2. Associação Brasileira de Indústria do Café - ABIC 2014 http://www.abic.com.br/publique/cgi/cgilua.exe/sys/start.htm?sid=61#1910

3. Measurement of the relative sweetness of stevia extract. aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations;Bolini-Cardelo;Plant Foods for Human Nutrition,1999

4. Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging;Borém;Journal of Stored Products Research,2013

5. Brasil, Agência Nacional de Vigilância Sanitária - ANVISA 2008 Resolução RDC no. 18, de 24 de março de 2008: Regulamento Técnico que autoriza o uso de aditivos edulcorantes em alimentos, com seus respectivos limites máximos Diário Oficial da União

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