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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

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Título: Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
Autor: Cervera-Chiner, Lourdes Barrera Puigdollers, Cristina Betoret Valls, Noelia Seguí Gil, Lucía
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Jaggery , Non-centrifugal sugar , Functional ingredients , Antioxidant properties , Food reformulation , Sugar replacement , Sustainable ingredients
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Heliyon. (eissn: 2405-8440 )
DOI: 10.1016/j.heliyon.2021.e05963
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.heliyon.2021.e05963
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-06-10-2420/
info:eu-repo/grantAgreement/GVA//GV%2F2013%2F047/
Agradecimientos:
This work was supported by Universitat Politecnica de Valencia (PAID-06-10-2420) and Generalitat Valenciana (GV/2013/047), Spain.
Tipo: Artículo

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