The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties
出版年份 2018 全文链接
标题
The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume -, Issue -, Pages 108201321881801
出版商
SAGE Publications
发表日期
2018-12-11
DOI
10.1177/1082013218818016
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Phytochemical profiling of the ripening of Chinese mango ( Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients
- (2018) Kai Hu et al. FOOD CHEMISTRY
- Antioxidant and enzymatic responses to oxidative stress induced by cold temperature storage and ripening in mango ( Mangifera indica L. cv. ‘Cogshall’) in relation to carotenoid content
- (2018) Rémy Rosalie et al. JOURNAL OF PLANT PHYSIOLOGY
- Changes on the rheological properties of pectin-enriched mango nectar by high intensity ultrasound
- (2018) Bohui Huang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
- (2018) Tatiane Ferreira da Silva et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
- (2018) Nevzat Konar et al. Journal of Functional Foods
- Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties
- (2017) Nevzat Konar et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Understanding the function of sugar in burger buns: a fundamental study
- (2017) Aylin W. Sahin et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
- (2017) Laura T. Rodriguez Furlán et al. FOOD CHEMISTRY
- Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
- (2017) Laura T. Rodriguez Furlán et al. FOOD CHEMISTRY
- Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies
- (2017) Camino M. Mancebo et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food
- (2017) Sherine N. Khattab et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology
- (2017) Sahar Kazemalilou et al. Korean Journal for Food Science of Animal Resources
- Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage
- (2017) Estefanía Valero-Cases et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Change of the rheological properties of mango juice by high pressure homogenization
- (2017) Linyan Zhou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins
- (2016) Yanina Baracco et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid
- (2016) Miaomiao Wang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
- (2016) Roger Philip Aidoo et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 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
- (2016) Bruna M. Azevedo et al. JOURNAL OF FOOD SCIENCE
- Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia ‘green’ extract
- (2016) Luisa Torri et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Physical characterization of low-calorie chocolate formulations
- (2016) Sevil Cikrikci et al. Journal of Food Measurement and Characterization
- Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review
- (2015) Reza Karimi et al. CARBOHYDRATE POLYMERS
- Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives
- (2015) Ana Belščak-Cvitanović et al. FOOD CHEMISTRY
- Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
- (2015) Mírian Luisa Faria Freitas et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach
- (2014) Fengxia Liu et al. Food and Bioprocess Technology
- Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time
- (2013) Rafael Silva Cadena et al. FOOD RESEARCH INTERNATIONAL
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More