Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 2 of 2 for “"Sugar replacers"”.
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Impact of sugar and fat reduction strategies on the sensory and quality properties of bakery products
Consumption of foods and beverages rich in sugar and fat negatively impacts on human health. The primary objective of this thesis was to examine different strategies for the reduction of sugar and fat in Chocolate brownies, Sponge cake and Shortbread biscuits assessed using sensory (hedonic & …
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Materials science approach to characterization and prediction of sensory texture in confectionary systems
… new or reformulate existing products to reduce sugar content. This problem is particularly pronounced in confectionary systems, such as caramels, in which sugar contributes the majority of sensory (i.e., sweetness, flavor, browning, texture) and physical (i.e., adhesiveness, structure) …