118 related articles for article (PubMed ID: 24688916)
1. Effect of inulin and stevia on some physical properties of chocolate milk.
Homayouni Rad A; Delshadian Z; Arefhosseini SR; Alipour B; Asghari Jafarabadi M
Health Promot Perspect; 2012; 2(1):42-7. PubMed ID: 24688916
[TBL] [Abstract][Full Text] [Related]
2. The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties.
Alizadeh A; Oskuyi AS; Amjadi S
Food Sci Technol Int; 2019 Apr; 25(3):243-251. PubMed ID: 30526078
[TBL] [Abstract][Full Text] [Related]
3. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer.
Berk B; Cosar S; Mazı BG; Oztop MH
J Texture Stud; 2024 Apr; 55(2):e12834. PubMed ID: 38613328
[TBL] [Abstract][Full Text] [Related]
4. Pro-pre and Postbiotic Fermentation of the Dietetic Dairy Matrix with Prebiotic Sugar Replacers.
Eroglu E; Ozcan T
Probiotics Antimicrob Proteins; 2024 Jun; 16(3):726-736. PubMed ID: 37093514
[TBL] [Abstract][Full Text] [Related]
5.
Ozcan T; Eroglu E
Prep Biochem Biotechnol; 2023 Oct; 53(9):1099-1108. PubMed ID: 36709420
[TBL] [Abstract][Full Text] [Related]
6. Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology.
Kazemalilou S; Alizadeh A
Korean J Food Sci Anim Resour; 2017; 37(3):449-455. PubMed ID: 28747831
[TBL] [Abstract][Full Text] [Related]
7. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.
Rodriguez Furlán LT; Baracco Y; Lecot J; Zaritzky N; Campderrós ME
Food Chem; 2017 Feb; 217():637-647. PubMed ID: 27664681
[TBL] [Abstract][Full Text] [Related]
8. Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extract.
Torri L; Frati A; Ninfali P; Mantegna S; Cravotto G; Morini G
J Sci Food Agric; 2017 Jun; 97(8):2346-2352. PubMed ID: 27649486
[TBL] [Abstract][Full Text] [Related]
9. Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.
Li XE; Lopetcharat K; Drake MA
J Food Sci; 2015 May; 80(5):S1083-92. PubMed ID: 25847181
[TBL] [Abstract][Full Text] [Related]
10. The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis.
Azevedo BM; Ferreira JM; Luccas V; Bolini HM
J Food Sci; 2016 Dec; 81(12):S3006-S3014. PubMed ID: 27813105
[TBL] [Abstract][Full Text] [Related]
11. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners.
Morais EC; Morais AR; Cruz AG; Bolini HM
J Dairy Sci; 2014 May; 97(5):2600-9. PubMed ID: 24612793
[TBL] [Abstract][Full Text] [Related]
12. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
de Medeiros AC; Filho ERT; Bolini HMA
J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
[TBL] [Abstract][Full Text] [Related]
13. Development and storage study of reduced sugar soy containing compound chocolate.
Pandey A; Singh G
J Food Sci Technol; 2011 Feb; 48(1):76-82. PubMed ID: 23572719
[TBL] [Abstract][Full Text] [Related]
14. Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.
Tan VWK; Wee MSM; Tomic O; Forde CG
J Food Sci; 2020 Feb; 85(2):486-492. PubMed ID: 31968393
[TBL] [Abstract][Full Text] [Related]
15. Isolation and characterization of inulin with a high degree of polymerization from roots of Stevia rebaudiana (Bert.) Bertoni.
Lopes SM; Krausová G; Rada V; Gonçalves JE; Gonçalves RA; de Oliveira AJ
Carbohydr Res; 2015 Jun; 411():15-21. PubMed ID: 25950401
[TBL] [Abstract][Full Text] [Related]
16. Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation.
López ZG; Gonzalez U; Rodriguez Furlán LT
J Food Sci Technol; 2022 Jul; 59(7):2643-2654. PubMed ID: 35734124
[TBL] [Abstract][Full Text] [Related]
17. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.
Gałkowska D; Południak M; Witczak M; Juszczak L
Polymers (Basel); 2020 Sep; 12(10):. PubMed ID: 32992665
[TBL] [Abstract][Full Text] [Related]
18. A new natural source for obtainment of inulin and fructo-oligosaccharides from industrial waste of Stevia rebaudiana Bertoni.
Lopes SM; Krausová G; Carneiro JW; Gonçalves JE; Gonçalves RA; de Oliveira AJ
Food Chem; 2017 Jun; 225():154-161. PubMed ID: 28193409
[TBL] [Abstract][Full Text] [Related]
19. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.
Rodrigues JB; Paixão JA; Cruz AG; Bolini HM
J Food Sci; 2015 Dec; 80(12):S2944-9. PubMed ID: 26523944
[TBL] [Abstract][Full Text] [Related]
20. Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes.
Oliveira B; Falkenhain K; Little JP
Nutr Metab Insights; 2022; 15():11786388221076962. PubMed ID: 35153489
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]