Effects of different stevia-to-onion ratios and heating temperatures on physicochemical and sensory attributes of onion-stevia hot water extracts
Author:
Affiliation:
1. Chonnam National University, South Korea
2. Chonnam National University, South Korea; University of Sargodha, Pakistan; The University of Lahore, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst24221.pdf
Reference46 articles.
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3. Relationship between sensory and instrumental analysis for tomato flavor;Baldwin E. A.;Journal of the American Society for Horticultural Science,1998
4. Kinetics and hydrolysis parameters of total fructooligosaccharides of onion bulbs: effects of temperature regimes and cultivars;Benkeblia N.;Journal of Food Biochemistry,2007
5. Stability of bioactive polyphenols from honey during different extraction methods;Biesaga M.;Food Chemistry,2013
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