Table of Contents
Journal of Food Processing
Volume 2015, Article ID 749740, 14 pages
http://dx.doi.org/10.1155/2015/749740
Research Article

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

1CQ-VR, Chemistry Research Centre, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
2Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal

Received 11 August 2015; Revised 11 October 2015; Accepted 3 November 2015

Academic Editor: Vassiliki Oreopoulou

Copyright © 2015 Alice Vilela et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [2 citations]

The following is the list of published articles that have cited the current article.

  • Agustina M Lotufo Haddad, María Isabel Margalef, Margarita Armada, and María Cristina Goldner, “Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers,” Journal of the Science of Food and Agriculture, 2017. View at Publisher · View at Google Scholar
  • E C Kurniawati, Husamah, R Latifa, S Zaenab, T I Permana, and A Fauzi, “ Making Eucheuma cottonii Doty Jam with Various Palm Sugar Concentrations ,” IOP Conference Series: Earth and Environmental Science, vol. 276, pp. 012019, 2019. View at Publisher · View at Google Scholar