Enzymatic Reduction of Sugar Content in Sucrose-Rich Fruit Products-Reference-Cited by-同舟云学术

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Enzymatic Reduction of Sugar Content in Sucrose-Rich Fruit Products

Published:2024-01-12 Issue: Volume:76 Page:6
ISSN:
Container-title:The 1st International Meeting Molecules 4 Life
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Author:

Durães Tiago¹,Azevedo Miguel²,Cosme Fernanda¹³,Nunes Fernando M.¹⁴^ORCID

Affiliation:

1. Chemistry Research Centre-Vila Real (CQ-VR)—Food and Wine Chemistry Lab, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal

2. Decorgel—Produtos Alimentares SA, 4785-647 Trofa, Portugal

3. Biology and Environment Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

4. Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

Publisher

MDPI

Link

https://www.mdpi.com/2673-9992/23/1/6/pdf

Reference4 articles.

1. Sugars and health: A review of current evidence and future policy;Evans;Proc. Nutr. Soc.,2017

2. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Res. Int.,2017

3. Michel, M.R., Rodríguez-Jasso, R.M., Aguilar, C.N., Gonzalez-Herrera, S.M., Flores-Gallegos, A.C., and Rodríguez-Herrera, R. (2016). Probiotics and Prebiotics in Human Nutrition and Health, IntechOpen.

4. Adjusting a nutrient database to improve calculation of percent calories from macronutrients;Schakel;J. Food Compos. Anal.,2009

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