FUNCTIONAL REPLACEMENTS FOR SUGARS IN FOODS

被引：26

作者：

ALONSO, S

SETSER, C

机构：

[1] Department of Foods and Nutrition, Kansas State University, Manhattan, KS 66306-1407, Justin Hall

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 05期

关键词：

D O I：

10.1016/0924-2244(94)90119-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the last decade, the number of alternative sweeteners available to the food manufacturer has expanded to include more high-potency sweeteners whose only function is to sweeten. However, the replacement of sweetening alone is inadequate in foods such as bakery products, confections and frozen desserts, in which sugar has a variety of functions.

引用

页码：139 / 146

页数：8

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