Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin

Jelly and confectionery products are high in sugar and calories. Xylitol and stevioside are natural low-calorie sweeteners and they can be used as an alternative; however, their effects on fish gelatin are unknown. The gelatin was extracted from cod skins and added to xylitol or stevioside (0, 2, 6,...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 8 vom: 12. Dez., Seite 639-650
1. Verfasser:	Cai, Luyun (VerfasserIn)
Weitere Verfasser:	Nian, Linyu, Cao, Ailing, Wu, Wenjin, Wang, Jing, Wang, Yanbo, Li, Jianrong
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Fish gelatin Gadus cod stevioside xylitol Diterpenes, Kaurane Glucosides Plant Extracts Sweetening Agents mehr... 0YON5MXJ9P Gelatin 9000-70-8 Xylitol VCQ006KQ1E