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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

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Rubio-Arraez, S.; Benavent, C.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2018). Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality. 2018:1-7. doi:10.1155/2018/8412017

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116278

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Title: Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, ...[+]
Subjects: Watermelon , Jelly , Isomaltulose , Tagatose
Copyrigths: Reconocimiento (by)
Source:
Journal of Food Quality. (issn: 0146-9428 )
DOI: 10.1155/2018/8412017
Publisher:
Blackwell Publishing
Publisher version: http://doi.org/10.1155/2018/8412017
Thanks:
The authors would like to acknowledge the GVA projects GV/2013/029.
Type: Artículo

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