A. Bolini, Different sweeteners in beverages prepared with instant and roasted ground coffee: ideal and equivalent sweetness, Journal of Sensory Studies 25 (2010) 215-225.Moraes, P. C. T. B., and H. M. A. Bolini. 2010. Different sweeteners in beverages prepared with instant and roasted ...
Column patterns indicate different levels of sweetness in comparison with WT brazzein: black, significantly sweeter than WT brazzein; gray, not different from WT brazzein; both striped and white, significantly less sweet than WT brazzein. White columns also indicate that the scores were not ...
Different sweeteners in peach nectar: ideal and equivalent sweetness. Food Res Int, 40(10), 1249-53. http://dx.doi.org/10.1016/j.foodres.2007.08... JMP Cardoso,Helena Maria Andre Bolini - 《Food Research International》 被引量: 136发表: 2008年 Measurement of the Relative Sweetness of Sele...
To classify and evaluate the quality of Manuka honey, researchers have to use different common systems such as UMF, MGO, and K factor. So what are these systems? UMF Manuka honey is classified by the UMF system, which is considered to be organized at the highest level because it can accur...
Effect Sweeteners Resource Corn,Maize Appearance White Crystalline Powder Storage Cool Dry Place Shelf Life 2 Years Certification Halal,Kosher,ISO Packaging 25kg/PP Bag Solubility Soluble Grade Food Grade Non-GMO Yes Halal Yes Kosher Yes ISO Yes Heat 2kcal/G ...
such as sweet taste with different temporal profile, maximal response, flavor profile, mouthfeel, and/or adaptation behavior than that of sugar. For example, the sweet taste of some high-potency sweeteners is slower in onset and longer in duration...
To attain the sugar-like temporal and/or flavor profile, several ingredients have been suggested in different publications. Non-limiting examples of synthetic sweeteners include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, ...
In this study, we verified both the equivalent sweetness and the magnitude of sweetness of processed cheese sweetened with different sweeteners and combinations of sweeteners. A total of four formulations were evaluated: sucralose, sucralose/acesulfame-K (4:1), thaumatin/sucralose (2:1) and ...
A. Bolini, Different sweeteners in beverages prepared with instant and roasted ground coffee: ideal and equivalent sweetness, Journal of Sensory Studies 25 (2010) 215-225.Dutra, M. B. L., Bolini, H. M. A. (2014). Acerola nectar sweetened with different sweeteners: ideal and equivalent ...
SweetenersThe aim of this study was to determine the ideal equivalence of sweetness (equi-sweetness) and acceptance of passion fruit juice sweetened with sucrose and different sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5.0, 7.5, 10.0, 12.5, and 15.0 g/100 g, were...