Optical, mechanical and sensory properties of based-isomaltulose gummy confections
Authors:
- 1 September 2014
- journal article
- Published by Elsevier in Food Bioscience
- Vol. 7, 37-44
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Texture and Microstructure of Gelatin/Corn Starch-Based Gummy ConfectionsFood Biophysics, 2012
- Association of candy consumption with body weight measures, other health risk factors for cardiovascular disease, and diet quality in US children and adolescents: NHANES 1999–2004Food & Nutrition Research, 2011
- Evidence-based nutritional approaches to the treatment and prevention of diabetes mellitusNutrition, Metabolism and Cardiovascular Diseases, 2004
- Fructose, weight gain, and the insulin resistance syndrome,,The American Journal of Clinical Nutrition, 2002
- Isomaltulose (Palatinose®): a review of biological and toxicological studiesFood and Chemical Toxicology, 2002
- Geographical discrimination of honeys through the employment of sugar patterns and common chemical quality parametersEuropean Food Research and Technology, 2000
- Acid production from palatinose, palatinit, erythritol and maltitol by bacteria isolated from dental plaque on human deciduous teeth.Japanese Journal of Oral Biology, 1997
- Usefulness of Palatinose as a Caloric Sweetener for Diabetic PatientsHormone and Metabolic Research, 1989
- Ein neues bakterielles Umwandlungsprodukt der SaccharoseAngewandte Chemie, 1957