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Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties

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Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties

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Rubio-Arraez, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2016). Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties. Acta Alimentaria. 45(3):407-416. doi:10.1556/066.2016.45.3.12

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79700

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Title: Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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 aim of this study was to make mandarin orange marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose, which are noncarcinogenic and have a low glycemic index. Analyses of rheology, ...[+]
Subjects: Marmalade , Tagatose , Isomaltulose , Rheology , Colour , Sensory analysis
Copyrigths: Reserva de todos los derechos
Source:
Acta Alimentaria. (issn: 0139-3006 ) (eissn: 1588-2535 )
DOI: 10.1556/066.2016.45.3.12
Publisher:
Akadémiai Kiadó
Publisher version: http://dx.doi.org/10.1556/066.2016.45.3.12
Thanks:
The authors would like to thank the projects GV/2013/029, GV/2014/012 by the GVA as well as the Universitat Politecnica de Valencia for the financial support given to this investigation (UPV PAID-06-12 SP20120889).
Type: Artículo

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