The effect of different sweeteners in low-calorie yogurts - a review

被引：47
作者：
Pinheiro, MVS
Oliveira, MN
Penna, ALB
Tamime, AY
机构：
[1] UNESP, Dept Food Engn & Technol, BR-15054000 Sao Paulo, Brazil
[2] Univ Sao Paulo, Dept Pharmaceut Technol & Biochem, BR-05508900 Sao Paulo, Brazil
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2005年 / 58卷 / 04期
关键词：
artificial sweeteners; low-calorie; yogurt;
D O I：
10.1111/j.1471-0307.2005.00228.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper presents information about the technical characteristics of the more widely used artificial sweeteners and the possibility of their application in low-calorie yogurts.
引用
收藏
页码：193 / 199
页数：7
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