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Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

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Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

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Peinado Pardo, I.; Rosa Barbosa, EM.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience. 9:47-59. doi:10.1016/j.fbio.2014.08.002

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Title: Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology
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:
Response surface methodology (RSM) was applied to optimize the formulation of a 50 Brix spreadable strawberry product with healthier sugars and a high percentage of fruit. A central composite design was applied to analyse ...[+]
Subjects: Isomaltulose , Fructose , Spreadable product , Response surface methodology , Colour and texture , Antioxidant properties
Copyrigths: Reserva de todos los derechos
Source:
Food Bioscience. (issn: 2212-4292 )
DOI: 10.1016/j.fbio.2014.08.002
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.fbio.2014.08.002
Thanks:
Authors would like to thank Direccion General de Investigacion del Ministerio de Ciencia y Tecnologia (AGL2008-01745/ALI) as well as the Universitat Politecnica de Valencia for the financial support given to this investigation.[+]
Type: Artículo

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