Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles.

Stevia rebaudiana bertoni acceptability apricot nectar low calorie natural sweetener panel test

Journal

Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473

Informations de publication

Date de publication:
Apr 2020
Historique:
received: 25 09 2019
revised: 21 01 2020
accepted: 29 01 2020
entrez: 25 4 2020
pubmed: 25 4 2020
medline: 25 4 2020
Statut: epublish

Résumé

This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of

Identifiants

pubmed: 32328249
doi: 10.1002/fsn3.1464
pii: FSN31464
pmc: PMC7174211
doi:

Types de publication

Journal Article

Langues

eng

Pagination

1837-1847

Informations de copyright

© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

Déclaration de conflit d'intérêts

All authors declare that there is no conflict of interest.

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Auteurs

Anna Reale (A)

Institute of Food Science National Research Council ISA-CNR Avellino Italy.

Tiziana Di Renzo (T)

Institute of Food Science National Research Council ISA-CNR Avellino Italy.

Antonio Russo (A)

Institute of Food Science National Research Council ISA-CNR Avellino Italy.

Serena Niro (S)

Department of Agricultural, Environmental and Food Sciences DiAAA University of Molise Campobasso Italy.

Antonio Ottombrino (A)

Institute of Food Science National Research Council ISA-CNR Avellino Italy.

Mario Paolo Pellicano (MP)

Institute of Food Science National Research Council ISA-CNR Avellino Italy.

Classifications MeSH