STABILITY OF THE INTENSE SWEETENER NEOHESPERIDINE DIHYDROCHALCONE IN BLACK-CURRANT JAMS

被引：23
作者：
TOMASBARBERAN, FA
BORREGO, F
FERRERES, F
LINDLEY, MG
机构：
[1] ZOSTER SA,GRP FERRER,E-30588 ZENETA,SPAIN
[2] CEBAS,CSIC,E-30800 MURCIA,SPAIN
[3] UNIV READING,CTR INNOVAT,READING RG6 2BX,BERKS,ENGLAND
来源：
FOOD CHEMISTRY | 1995年 / 52卷 / 03期
关键词：
D O I：
10.1016/0308-8146(95)92821-Z
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
An HPLC technique has been used to quantitate neohesperidine DC in blackcurrant jams and evaluate stability of this sweetener over manufacture and storage of jams. Results showed non-significant degradation (a) under the temperature conditions prevailing during the manufacturing process and (b) after 18 months storage at room temperature. Sensory data and model system extrapolations confirmed HPLC results.
引用
收藏
页码：263 / 265
页数：3
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