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Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical properties

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Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical properties

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Rubio-Arraez, S.; Ferrer-Albelda, C.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2017). Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical properties. Journal of Food Process Engineering. 40(2):1-8. doi:10.1111/jfpe.12371

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80155

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Title: Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical 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 lemon marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological ...[+]
Subjects: Lemon marmalade , Isomaltulose and tagatose , Antioxidant capacity , Rheology , Optical properties
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Process Engineering. (issn: 0145-8876 ) (eissn: 1745-4530 )
DOI: 10.1111/jfpe.12371
Publisher:
Wiley
Publisher version: http://dx.doi.org/10.1111/jfpe.12371
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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