The optimization of prebiotic sucrose-free mango nectar by response surface methodology : The effect of stevia and inulin on physicochemical and rheological properties
The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to op...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 3 vom: 09. Apr., Seite 243-251 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Food physical properties fruit juices prebiotics rheology sweeteners Diterpenes, Kaurane Glucosides Prebiotics Sweetening Agents mehr... |
| Online verfügbar |
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