OPTIMIZED SWEETENER

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OPTIMIZED SWEETENER

机译：优化的甜味剂

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The Doehler Group developed a natural sweetening system, MultiSweet, for products designed to have a well-balanced taste profile. The company used its sweetness improving technology to elevate stevia's sensory properties. MultiSweet Stevia is able to reduce 5 to 6 brix of sugar, depending on the product, according to the company.

机译：Doehler集团开发了一种天然甜味系统MultiSweet，用于设计具有均衡口味的产品。该公司使用其甜味改良技术来提高甜叶菊的感官特性。据该公司称，MultiSweet甜菊糖可以减少5至6糖的糖度，具体取决于产品。

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《Beverage industry》 |2012年第3期|p.56|共1页
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机译：Synbiotic Acai Juice（Euterpe Oleracea）含有蔗糖作为无碱性甜味剂：加工优化，生物活性化合物和储存期间的接受
2. Development and Evaluation of Sugar Free Biscuit Prepared by Fenugreek Seed Powder and Natural Sweetener Stevia and Process Optimization by Response Surface Methodology [J] . Sury Pratap Singh, Neetu Yadav International Journal of Food and Fermentation Technology . 2018,第2期

机译：由春季籽粉和天然甜味剂甜叶制备的无糖饼干的开发和评价及响应面法测定工艺优化
3. Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology. [J] . Xuyan Yang, Yanhua Lu, Guohua Hu CyTA Journal of Food . 2014,第2期

机译：使用响应面法优化无糖酸奶中的甜味剂配方。
4. Natural vs. Artificially Sweet Tweets: Characterizing Discussions of Non-nutritive Sweeteners on Twitter [C] . Hande Batan, Dianna Radpour, Ariane Kehlbacher, Health Intelligence Workshop;Association for the Advancement of Artificial Intelligence Annual Conference . 2020

机译：自然与人工甜的推文：在Twitter上表征讨论非营养甜味剂
5. An Empirical Analysis of the Demand for Honey and Other Sweeteners in the United States [D] . Hambaryan, Meri. 2021

机译：对美国蜂蜜和其他甜味剂需求的实证分析
6. Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach [O] . Maria C. Giannakourou, Andriana E. Lazou, Efimia K. Dermesonlouoglou 2020

机译：响应面法律方法与期望方法优化非常规甜味剂溶液中西红柿的渗透脱水
7. "Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun" [O] . 2017

机译：“对糖浆制备糖浆的甜味剂优化研究：古拉非贾肯”

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