Results 11 to 20 of about 1,611 (172)

Erosive Potential of Commercially Available Cannabis Beverages. [PDF]

Clin Exp Dent Res
ABSTRACT Objective To evaluate the erosive potential of commercially available cannabis beverages by assessing fluoride content and pH, as well as changes in microhardness and surface roughness. Materials and Methods Sixteen cannabis‐infused beverages were analyzed, with distilled water used as the control.
Boonsuth B, Boonprakong L, Chansaenroj A, Tantisak S, Singthong T, Trachoo V, Ananchanachai S, Monmaturapoj N, Srithanyarat SS, Nantanapiboon D, Tagami J, Osathanon T.   +11 more
europepmc   +2 more sources

Structure-Property Relationships in Fluorine-Free Ionic Liquids and Salts Utilising the Acesulfame Anion. [PDF]

ChemSusChem
Fluorine‐free acesulfame‐based ionic liquids and salts were synthesized and comprehensively analysed, revealing how anionic structure governs key physicochemical properties, paving the way towards safer and more sustainable electrolytes for clean energy storage.
Mah WH, Forsyth CM, O'Dell LA, Pringle JM.   +3 more
europepmc   +2 more sources

Analysis of the Effects of Food Additives on Porphyromonas gingivalis

Pathogens, 2022
This study aims to investigate six food additives (octanoic acid, decanoic acid, acesulfame K, aspartame, saccharin, and sucralose) used in foods for the elderly or people with dysphagia because of the effect of these food additives on Porphyromonas ...
Mai Shinohara, Miki Maetani, Chiharu Kitada, Yasuko Nishigami, Ayaka Yazawa, Shigeki Kamitani   +5 more
doaj   +1 more source

Bitter Taste Receptors for Saccharin and Acesulfame K [PDF]

The Journal of Neuroscience, 2004
Weight-conscious subjects and diabetics use the sulfonyl amide sweeteners saccharin and acesulfame K to reduce their calorie and sugar intake. However, the intrinsic bitter aftertaste, which is caused by unknown mechanisms, limits the use of these sweeteners.
Christina, Kuhn, Bernd, Bufe, Marcel, Winnig, Thomas, Hofmann, Oliver, Frank, Maik, Behrens, Tatjana, Lewtschenko, Jay P, Slack, Cynthia D, Ward, Wolfgang, Meyerhof   +9 more
openaire   +2 more sources

Effects of Carbonated Beverage Consumption on Oral pH and Bacterial Proliferation in Adolescents: A Randomized Crossover Clinical Trial

Life, 2022
Sugary soft drinks modify salivary pH and favor bacterial proliferation and are associated with the development of caries. Information on the effects of consuming carbonated drinks without sucrose is limited.
Guadalupe Carolina Barajas-Torres, Miguel Klünder-Klünder, Juan Garduño-Espinosa, Israel Parra-Ortega, María Isabel Franco-Hernández, América Liliana Miranda-Lora   +5 more
doaj   +1 more source

Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site

Food Chemistry: X, 2022
Currently, there is limited insight into the influence of the different binding sites of agonists and antagonists of the sweet taste receptor TAS1R2/TAS1R3 on temporal sensory properties of sweet tasting compounds.
Corinna M. Deck, Maik Behrens, Martin Wendelin, Jakob P. Ley, Gerhard E. Krammer, Barbara Lieder   +5 more
doaj   +1 more source

Determination of Acesulfam-K in Foods

Journal of AOAC INTERNATIONAL, 1993
Abstract A liquid chromatographic method was evaluated for the determination of the intense sweetener acesulfam-K in tabletop sweetener, candy, soft drink, fruit juice, fruit nectar, yogurt, cream, custard, chocolate, and biscuit commercial preparations. Samples are extracted or simply diluted with water and filtered.
J, Prodolliet, M, Bruelhart
openaire   +2 more sources

Pengaruh Mengkonsumsi Permen yang Mengandung Asesulfam-K (Sugar Free) atau Sukrose terhadap Jumlah Koloni Bakteri Streptococcus mutans pada Saliva

Journal of Dentistry Indonesia, 2015
The purpose of the present study was to study the effect of consumed candy which contains acesulfame-K (sugar free) or sucrose on the numer of Streptococcus mutans colonies in the saliva.
Ardo Sabir
doaj   +1 more source

Analytical difficulties for determination of acesulfame K in chocolate products [PDF]

Pharmacia, 2020
Sweeteners are substances used as a dietary supplement to replace sugar. Consumers are concerned about the high levels of sugar, calories and cariogenicity in confectionery products, which is why the popularity of the so-called. „Light“ products and „sugar-free“ products. Acesulfame K is a synthetic sweetener about 200 times sweeter than sugar.
Svetla Petrova, Valentina Christova-Bagdassarian   +1 more
openaire   +1 more source

Safety of the proposed extension of use of acesulfame K (E 950) in foods for special medical purposes in young children

EFSA Journal, 2016
Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion regarding the safety of the extension of use of the food additive acesulfame K (E 950 ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source