Hydrolysis of the intense sweetener neohesperidin dihydrochalcone in water-organic solvent mixtures

被引：3

作者：

Montijano, H ^{[1
]}

Borrego, F ^{[1
]}

机构：

[1] Zoster SA, Grp Ferrer Int SA, Murcia 30588, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 03期

关键词：

flavonoid; stability;

D O I：

10.1046/j.1365-2621.1999.00259.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：291 / 294

页数：4

共 10 条

[1]

CANALES I, 1993, J FOOD SCI, V57, P589

[2]

CROSBY TA, 1980, CRC HDB FOOD ADDITIV, V2, P187

[3] DIHYDROCHALCONE SWEETENERS - SENSORY AND STABILITY EVALUATION [J].

INGLETT, GE ;

KRBECHEK, L ;

DOWLING, B ;

WAGNER, R .

JOURNAL OF FOOD SCIENCE, 1969, 34 (01) :101-&

[4] Assessment of neohesperidine DC stability during pasteurization of juice-based drinks [J].

Montijano, H ;

Coll, MD ;

Borrego, F .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1996, 31 (05) :397-401

[5] Stability of the intense sweetener neohesperidine DC during yogurt manufacture and storage [J].

Montijano, H ;

TomasBarberan, FA ;

Borrego, F .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1995, 201 (06) :541-543

[6] Stability of neohesperidine dihydrochalcone in a lemonade system [J].

Montijano, H ;

Borrego, F ;

TomasBarberan, FA ;

Lindley, MG .

FOOD CHEMISTRY, 1997, 58 (1-2) :13-15

[7] STABILITY OF ASPARTAME IN WATER - ORGANIC-SOLVENT MIXTURES WITH DIFFERENT DIELECTRIC-CONSTANTS [J].

SANYUDE, S ;

LOCOCK, RA ;

PAGLIARO, LA .

JOURNAL OF PHARMACEUTICAL SCIENCES, 1991, 80 (07) :674-676

[8]

Smith RL, 1996, FOOD TECHNOL-CHICAGO, V50, P72

[9] STABILITY OF THE INTENSE SWEETENER NEOHESPERIDINE DIHYDROCHALCONE IN BLACK-CURRANT JAMS [J].

TOMASBARBERAN, FA ;

BORREGO, F ;

FERRERES, F ;

LINDLEY, MG .

FOOD CHEMISTRY, 1995, 52 (03) :263-265

[10]

1994, OFFICIAL J EUROPEA L, V237

← 1 →