مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Information Journal Paper

Title

FUNCTIONAL AND DIETARY LEMON BEVERAGE, STABILIZATION AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS

Pages

  214-226

Abstract

 Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. Sugar adds viscosity and provides body in drinks and semi-liquid foods like syrups and fruit juices. In order to achieve the same quality, taste and texture profile, reducing or removing sugar from a product often requires replacement with a number of alternative ingredients such as hydrocolloids. Hydrocolloids are widely used in many food formulations to improve quality attributes as thickening and gelling agents. …

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    APA: Copy

    KARGOZARI, M., BAGHERI, L., & MOHAMMADI, A.R.. (2017). FUNCTIONAL AND DIETARY LEMON BEVERAGE, STABILIZATION AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 214-226. SID. https://sid.ir/paper/143566/en

    Vancouver: Copy

    KARGOZARI M., BAGHERI L., MOHAMMADI A.R.. FUNCTIONAL AND DIETARY LEMON BEVERAGE, STABILIZATION AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):214-226. Available from: https://sid.ir/paper/143566/en

    IEEE: Copy

    M. KARGOZARI, L. BAGHERI, and A.R. MOHAMMADI, “FUNCTIONAL AND DIETARY LEMON BEVERAGE, STABILIZATION AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 214–226, 2017, [Online]. Available: https://sid.ir/paper/143566/en

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