The effect of different sweeteners in low-calorie yogurts - a review (original) (raw)

Assessment of the use of low-calorie sweeteners amongst Indian population and their awareness about their adverse effects

Pratiksha Jaiswal

IP Journal of Nutrition, Metabolism and Health Science, 2021

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Studies regarding the production of a novel yogurt using some local plant raw materials

Silviu-Gabriel Stroe

Journal of Food Processing and Preservation, 2018

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Analysis of Nine Kinds of Sweeteners in Foods by LC/MS

Nobutake Uchibori

Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2005

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Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Austin Ihemeje

African Journal of Food Science, 2015

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The role of low-calorie sweeteners in the prevention and management of overweight and obesity: evidence v. conjecture

Peter Rogers

Proceedings of the Nutrition Society, 2017

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Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters

Claudia Vénica

International Journal of Food Science & Technology, 2015

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Association between yogurt consumption and the risk of Metabolic Syndrome over 6 years in the SUN study

Carmen Sayón-Orea

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Evolution of Physico-chemical Indices and Functional Properties of Fruit Yogurt during Storage

Elisaveta Sandulachi

Acta Scientifci Nutritional Health, 2021

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The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture

Oya Karaca

International Journal of Dairy Technology, 2005

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Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)

Mojaffor Hosain

International Journal of Nutrition and Food Sciences, 2015

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Effect of the Partial Substitution of Sucrose by Neotame on the Sensory and Consistency Characteristics of Plain Yogurt Efecto De La Sustitución Parcial De Sacarosa Por Neotame en Las Características Sensoriales y De Consistencia De Yogur Natural

arturo hernandez

2007

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A new class of amino acid based sweeteners

Michael Verlander

Journal of the American Chemical Society, 1985

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Product Experiences and Consumer Preferences Related to the Choice of Yogurt

Lógó Emma

Periodica Polytechnica Social and Management Sciences, 2016

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Hypotheses and evidence related to intense sweeteners and effects on appetite and body weight changes: A scoping review of reviews

Gunn Elisabeth Vist

PLOS ONE, 2018

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Microstructure and texture of yogurt as influenced by fat replacers

OFELIA SANDOVAL

International Dairy Journal, 2004

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Sweetness Equivalence of Different Sweeteners in Strawberry-Flavored Yogurt

Helena Bolini

Journal of Food Quality, 2011

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Patterns of sweet liking in sucrose solutions and beverages

John Prescott

Food Quality and Preference, 2014

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Impact of Carob Extract Supplementation on Chemical and Sensory Properties of Yogurt and Ice Cream

ursula assoumou

GIDA / THE JOURNAL OF FOOD, 2021

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Use of natural plant antioxidant and probiotic in the production of novel yogurt

Nayra Mehanna

Journal of Evolutionary Biology Research, 2011

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Effect of milk types on the attributes of the glutinous rice wine-fermented yogurt-like product

Md. Aslam Ali

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Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

rozilaine faria

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Rheological properties of lactose-free yoghurt in relation to enzyme concentrations

Jelena Zagorska

FOODBALT, 2019

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Differential modulation of the lactisole ‘Sweet Water Taste’ by sweeteners

danielle nachtigal

PLOS ONE, 2017

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Quality assurance of yoghurt during processing

Mohamed Zeinhom

Journal of Veterinary Medical Research, 2010

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Acid thinned jicama and maize starches as fat substitute in stirred yogurt

José Jesús Zazueta Morales

Lwt - Food Science and Technology, 2008

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