Food and Nutrition Sciences

Vol.4 No.5(2013), Paper ID 31010, 7 pages

DOI:10.4236/fns.2013.45064

 

Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability

 

Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini

 

Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Department of Food and Nutrition, University of Campinas, Campinas, Brazil
Department of Food and Nutrition, University of Campinas, Campinas, Brazil
Department of Food and Nutrition, University of Campinas, Campinas, Brazil

 

Copyright © 2013 Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini 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.

 

How to Cite this Article


L. Melo, J. Cardoso, J. Battochio and H. Bolini, "Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability," Food and Nutrition Sciences, Vol. 4 No. 5, 2013, pp. 503-509. doi: 10.4236/fns.2013.45064.

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