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Listar por palabra clave "Sweeteners"

Mostrando ítems 1-2 de 2

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Peris Tortajada, Miguel; Rubio-Arraez, Susana; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores (MDPI AG, 2019-12)

[EN] Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. ...
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Castelló Gómez, María Luisa; Echevarrías, Andrea; Rubio-Arraez, Susana; Ortolá Ortolá, Mª Dolores (Blackwell Publishing, 2021-06)

[EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose ...

Mostrando ítems 1-2 de 2