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Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties

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Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties

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Periche Santamaría, A.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Escriche Roberto, MI. (2016). Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties. Journal of Food Processing and Preservation. 40:724-732. doi:10.1111/jfpp.12653

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Title: Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties
Author: Periche Santamaría, Angela Castelló Gómez, María Luisa Heredia Gutiérrez, Ana Belén Escriche Roberto, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Consumers are increasingly demanding products with natural ingredients and functional properties. The replacement of conventional sugars with recently available sugars or sweeteners could result in the perception of ...[+]
Subjects: Stevia , Texture , Antioxidants
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Processing and Preservation. (issn: 0145-8892 )
DOI: 10.1111/jfpp.12653
Publisher:
Blackwell Publishing
Publisher version: http://doi.org/10.1111/jfpp.12653
Project ID:
GENERALITAT VALENCIANA/GV/2013/029
Thanks:
The authors thank the Universitat Politecnica de Valencia (Spain) (for funding the project PAID 2011-ref: 2012 and the PhD scholarship), and the Generalitat Valenciana (Spain) (for the project GV/2013/029).
Type: Artículo

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