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Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

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Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

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Cervera-Chiner, L.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2021). Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams. Heliyon. 7(1):1-8. https://doi.org/10.1016/j.heliyon.2021.e05963

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/163279

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Title: Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
Author: Cervera-Chiner, Lourdes Barrera Puigdollers, Cristina Betoret Valls, Noelia Seguí Gil, Lucía
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and ...[+]
Subjects: Jaggery , Non-centrifugal sugar , Functional ingredients , Antioxidant properties , Food reformulation , Sugar replacement , Sustainable ingredients
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Heliyon. (eissn: 2405-8440 )
DOI: 10.1016/j.heliyon.2021.e05963
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.heliyon.2021.e05963
Project ID:
UPV-VIN/PAID-06-10-2420
GENERALITAT VALENCIANA/GV/2013/047
Thanks:
This work was supported by Universitat Politecnica de Valencia (PAID-06-10-2420) and Generalitat Valenciana (GV/2013/047), Spain.
Type: Artículo

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