Peinado Pardo, I.; Rosa Barbosa, EM.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM. (2013). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry. 138(1):621-629. doi:10.1016/j.foodchem.2012.09.104
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67633
Title: | Influence of processing on the volatile profile of strawberry spreads made with isomaltulose | |
Author: | Peinado Pardo, Irene Rosa Barbosa, Estela María | |
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[EN] A new strawberry spread formulated with fructose and isomaltulose (replacing sucrose partially or totally) and a high percentage of fruit was developed in line with the new trend of healthier products. This work studies ...[+]
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Copyrigths: | Reserva de todos los derechos | |
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Publisher version: | https://dx.doi.org/10.1016/j.foodchem.2012.09.104 | |
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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.[+]
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