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Potential use of isomaltulose to produce healthier marshmallows

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Potential use of isomaltulose to produce healthier marshmallows

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Periche Santamaría, A.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM.; Castelló Gómez, ML. (2015). Potential use of isomaltulose to produce healthier marshmallows. Food Science and Technology. 62(1):605-612. doi:10.1016/j.lwt.2014.12.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59489

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Title: Potential use of isomaltulose to produce healthier marshmallows
Author: Periche Santamaría, Angela Heredia Gutiérrez, Ana Belén Escriche Roberto, Mª Isabel Andrés Grau, Ana María Castelló Gómez, María Luisa
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:
Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this ...[+]
Subjects: Marshmallows , Isomaltulose , Fructose , Non-cariogenic , Glycemic index and insulinemic index
Copyrigths: Reserva de todos los derechos
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2014.12.024
Publisher version: http://dx.doi.org/10.1016/j.lwt.2014.12.024
Project ID:
Universitat Politecnica de Valencia PAID 2011-ref: 2012
The authors thank the Universitat Politecnica de Valencia for funding the project PAID 2011-ref: 2012 and the PhD scholarship.
Type: Artículo



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