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Rheological characteristics of healthy sugar substituted spreadable strawberry product

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Rheological characteristics of healthy sugar substituted spreadable strawberry product

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Peinado Pardo, I.; Rosa Barbosa, EM.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering. 113(3):365-373. doi:10.1016/j.jfoodeng.2012.06.008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67632

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Title: Rheological characteristics of healthy sugar substituted spreadable strawberry product
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
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Abstract:
[EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose, sucrose–glucose, ...[+]
Subjects: Isomaltulose , Fructose , Sucrose , Rheology , Spreadable strawberry
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2012.06.008
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2012.06.008
Thanks:
Authors would like to thank Ministry of Science and Education's General Directorate of Research (AGL2008-01745/ALI) for the financial support given to this investigation.
Type: Artículo

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