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Optical, mechanical and sensory properties of based-isomaltulose gummy confections

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Optical, mechanical and sensory properties of based-isomaltulose gummy confections

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Periche Santamaría, A.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM.; Castelló Gómez, ML. (2014). Optical, mechanical and sensory properties of based-isomaltulose gummy confections. Food Bioscience. 7:37-44. doi:10.1016/j.fbio.2014.05.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/64464

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Title: Optical, mechanical and sensory properties of based-isomaltulose gummy confections
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the ...[+]
Subjects: Gummy confections , Isomaltulose , Fructose , Non-cariogenic , Glycemic index , Insulinemic index
Copyrigths: Reserva de todos los derechos
Source:
Food Bioscience. (issn: 2212-4292 )
DOI: 10.1016/j.fbio.2014.05.006
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.fbio.2014.05.006
Thanks:
The authors thank the Universitat Politecnica de Valencia for funding the Project PAID 2011-ref.: 2012 and the Ph.D. scholarship.
Type: Artículo

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