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Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, w...
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| Udgivet i: | Food Chem |
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| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier Applied Science Publishers
2021
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8091041/ https://ncbi.nlm.nih.gov/pubmed/33773479 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2021.129579 |
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