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

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dc.contributor.authorPinheiro, MVS
dc.contributor.authorOliveira, M. N.
dc.contributor.authorPenna, ALB
dc.contributor.authorTamime, A. Y.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-20T15:25:00Z
dc.date.available2014-05-20T15:25:00Z
dc.date.issued2005-11-01
dc.description.abstractRecently, 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.en
dc.description.affiliationUNESP, Dept Food Engn & Technol, BR-15054000 São Paulo, Brazil
dc.description.affiliationUniv São Paulo, Dept Pharmaceut Technol & Biochem, BR-05508900 São Paulo, Brazil
dc.description.affiliationUnespUNESP, Dept Food Engn & Technol, BR-15054000 São Paulo, Brazil
dc.format.extent193-199
dc.identifierhttp://dx.doi.org/10.1111/j.1471-0307.2005.00228.x
dc.identifier.citationInternational Journal of Dairy Technology. Oxford: Blackwell Publishing, v. 58, n. 4, p. 193-199, 2005.
dc.identifier.dimensionspub.1044391763
dc.identifier.doi10.1111/j.1471-0307.2005.00228.x
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.lattes8710975442052503
dc.identifier.orcid0000-0001-6715-9276
dc.identifier.urihttp://hdl.handle.net/11449/35482
dc.identifier.wosWOS:000232773000001
dc.language.isoeng
dc.publisherBlackwell Publishing
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.ispartofjcr1.225
dc.rights.accessRightsAcesso restritopt
dc.sourceWeb of Science
dc.sourceDimensions
dc.subjectartificial sweetenerspt
dc.subjectlow-caloriept
dc.subjectyogurtpt
dc.titleThe effect of different sweeteners in low-calorie yogurts - a reviewen
dc.typeArtigopt
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderBlackwell Publishing
dspace.entity.typePublication
relation.isOrgUnitOfPublication43c38943-bd6f-4fb6-a9a5-8482a1f632c0
relation.isOrgUnitOfPublication.latestForDiscovery43c38943-bd6f-4fb6-a9a5-8482a1f632c0
unesp.author.lattes8710975442052503[3]
unesp.author.orcid0000-0003-4548-1840[2]
unesp.author.orcid0000-0001-6715-9276[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas