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Updated: Jan 30, 2026

Dynamic Quantitative Sensory Testing to Characterize Central Pain Processing
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用甜味剂代替糖的饼干的感官特征使用检查-所有-应用 (CATA) 方法

Igor Henrique Oliveira de Lima1, Nathália Letícia Hernandez Brito2, Flávia Aparecida Reitz Cardoso2,3

  • 1Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.

Journal of food science
|January 28, 2026
PubMed
概括

在饼干中取代糖需要大量和高强度甜味剂的平衡混合物,如西立醇,僧侣水果提取物和thaumatin,以获得最佳的感官吸引力. 不平衡的比例会导致不良的纹理和味道.

关键词:
这就是CATA CATA CATA.饼干 饼干 饼干 饼干卢汉郭郭 在线观看减少糖的减少糖的减少甜味剂混合物 甜味剂混合物陶马丁是一种质的物质.糖醇 (Xylitol) 是一种

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