Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy
Leily Vahid‐Dastjerdi, Sahar Jazaeri, Haleh Hadaegh, Soodeh Razeghi Jahromi, Seyede Marzieh Hosseini, Mehdi Farhoodi, Iman Momken
Topics & Concepts
XylitolErythritolFood scienceChemistrySucroseSorbitolPolyolShelf lifeSucraloseMaltitolWater contentSweetnessWater activitySugarFermentationOrganic chemistryGeotechnical engineeringEngineeringPolyurethaneFood composition and propertiesCoconut Research and ApplicationsMicrobial Metabolites in Food Biotechnology