Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the se...

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Detalles Bibliográficos
Autores principales: Gliemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M., Campos, C.A.
Formato: JOUR
Materias:
cinnamon oil
low sugar jam
spoilage yeasts
Steviosides
xanthan gum
Cell membranes
Chemical stability
Essential oils
Fruits
Spoilage
Yeast
Additional stress factor
Cinnamon oil
Microbiological stability
Overall acceptability
Sensory and microbiological quality
Yeast cell surface
Xanthan gum
bacterial polysaccharide
essential oil
food additive
glucoside
kaurane derivative
stevioside
xanthan
analysis
chemistry
consumer attitude
female
food contamination
food control
food handling
human
male
microbial sensitivity test
Syzygium
taste
tomato
Consumer Behavior
Diterpenes, Kaurane
Female
Food Additives
Food Contamination
Food Handling
Food Microbiology
Glucosides
Humans
Lycopersicon esculentum
Male
Microbial Sensitivity Tests
Oils, Volatile
Polysaccharides, Bacterial
Taste
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10820132_v22_n2_p122_Gliemmo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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