Oral and intestinal digestion of oligosaccharides as potential sweeteners: A systematic evaluation
- Autor
- HODONICZKY, Jason1 3 ; MORRIS, Carol A2 3 ; RAE, Anne L1 3
[1] CSIRO Plant Industry, 306 Carmody Rd., St. Lucia, Queensland 4067, Australia
[2] Centre for Phytochemistry and Pharmacology, Southern Cross University, Lismore, NSW 2480, Australia
[3] Cooperative Research Centre for Sugar Industry Innovation through Biotechnology, University of Queensland, St. Lucia, Queensland 4072, Australia - Fuente
Food chemistry. 2012, Vol 132, Num 4, pp 1951-1958, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Alternative sweetener Digestibility Glucobiose Glucosidase Sucrose isomers Sugar
- Palabra clave (fr)
- Digestibilité Digestion Edulcorant Evaluation Isomère Oligoside Saccharose Sucre Additif alimentaire Glucide
- Palabra clave (in)
- Digestibility Digestion Sweetener Evaluation Isomer Oligosaccharide Sucrose Sugar Food additive Carbohydrate
- Palabra clave (es)
- Digestibilidad Digestión Edulcorante Evaluación Isómero Oligósido Sacarosa Azúcar Aditivo alimentario Glúcido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26107696
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.12.031 
https://dx.doi.org/10.1016/j.foodchem.2011.12.031
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