Modulation of sweetness perception in confectionary applications
Sign Up to like & getrecommendations! Published in 2021 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2020.104087
Abstract: Abstract The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness… read more here.
Keywords: modulation sweetness; perception; perception confectionary; sweetness perception ... See more keywords