Results 61 to 70 of about 1,611 (172)

Validated Spectrophotometric Methods for Simultaneous Determination of Food Colorants and Sweeteners

Journal of Chemistry, 2013
Two simple spectrophotometric methods have been proposed for simultaneous determination of two colorants (Indigotin and Brilliant Blue) and two sweeteners (Acesulfame-K and Aspartame) in synthetic mixtures and chewing gums without any prior separation or
Fatma Turak, Mahmure Ustun Ozgur
doaj   +1 more source

Simultaneous Determination of Benzoic Acid, Sorbic Acid, Saccharin Sodium and Acesulfame in Food by HPLC(HPLC法同时检测食品中苯甲酸、山梨酸、糖精钠及安赛蜜) [PDF]

Shipin kexue jishu xuebao, 2017
In this study, a method for simultaneous determination of benzoic acid, sorbic acid, saccharin sodium and acesulfame in food by HPLC was established. The samples were extracted by water, precipitated protein by potassium ferrocyanide and zinc acetate ...
YUAN Lei(袁磊), LIN Fang(林芳), ZHANG Li(张丽), WANG Yixin(王一欣), WANG Dou(王豆)   +4 more
doaj   +1 more source

Inflammatory Bowel Disease in Children and Young People Living With Overweight or Obesity: A Critical Narrative Review

Obesity Reviews, Volume 27, Issue 5, May 2026.
ABSTRACT Inflammatory bowel disease is a chronic inflammatory disorder affecting the gastrointestinal tract. It mainly comprises of Crohn's disease and ulcerative colitis. Its global prevalence has risen simultaneously with overweight and obesity among children and young people over the last decades.
Razan Algarni, Efstathia Papada, Adrian Brown   +2 more
wiley   +1 more source

Differential glycation of arginine and lysine by glucose and inhibition by acesulfame potassium

Journal of BioScience and Biotechnology, 2018
Glycation is a non-enzymatic process between the reactive carbonyl group of sugars and free amino groups of proteins especially arginine and lysine residues.
Komal Ahire, Dinesh Kumar, Ahmad Ali
doaj  

<b>GELÉIA <i>LIGHT</i> DE HIBISCO: CARACTERÍSTICAS FÍSICAS E QUÍMICAS</b>

Alimentos e Nutrição, 2008
<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> Foram elaboradas seis formulações de geléias de hibisco, sendo uma considerada a formulação controle (F1), onde se ...
A. M. NACHTIGALL, R. C. ZAMBIAZI, D. S. CARVALHO   +2 more
doaj  

Monitoring Population Exposure to Low‐ and No‐Calorie Sweeteners via Pooled Urine Analysis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The graphical abstract illustrates trends in low‐ and no‐calorie sweeteners exposure across the Australian population. It highlights differences between males and females across six age groups, as well as variation across five remoteness categories. An example biomarker, saccharin, is shown with concentrations plotted by age group, demonstrating how ...
Nicole S. Schröter, Jake W. O'Brien, Richard Bade, Leisa‐Maree L. Toms, Peter Hobson, Daman Langguth, Jochen F. Mueller   +6 more
wiley   +1 more source

Comparative effects of a glucose–fructose bar, glucose–fructose hydrogel and maltodextrin gel on carbohydrate oxidation and sprint performance in Tier 2 athletes

Experimental Physiology, Volume 111, Issue 4, Page 1831-1846, 1 April 2026.
Abstract Carbohydrate supplementation optimises athletic performance, but the metabolic and performance impacts of commercial products/compositions are underexplored. We compared the efficacy of three commercial carbohydrate supplements: a glucose–fructose bar (GF‐Bar), a glucose–fructose hydrogel (GF‐Gel) and a maltodextrin‐based gel (MD‐Gel ...
Ewan Dean, Ash Osborne, Daren Subar, Paul Hendrickse, Christopher J. Gaffney   +4 more
wiley   +1 more source

Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2010
The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a result it was expected that this product can be consumed
Canan Ece TAMER, Bige İNCEDAYI, Sibel PARSEKER YÖNEL, Senem YONAK, Ömer Utku ÇOPUR   +4 more
doaj   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on Hereditary Fructose Intolerance (HFI), or aldolase B deficiency, and fructose malabsorption (intestinal fructose intolerance)

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Hereditary Fructose Intolerance (HFI), also known as aldolase B deficiency, is an inherited metabolic disorder caused by the deficiency of that enzyme, which participates in the fructose metabolism in the liver, kidneys and small intestine. Aldolase B deficiency brings about the accumulation of fructose‐1‐phosphate in these organs, which can ...
Araceli Díaz Perales, Irene Bretón Lesmes, Ángel Gil Izquierdo, Gema Nieto Martínez, Silvia Pichardo Sánchez, María de Cortes Sánchez Mata, María Ángeles Carlos Chillerón   +6 more
wiley   +1 more source

Effect of Miracle Berry on Taste Modification Properties Among Adults Living in Australia: A Multi‐Phase Study Protocol

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Miracle Berry (Synsepalum dulcificum) (MB), through its active glycoprotein miraculin, transforms sour tastes into sweet ones. This four‐phase quasi‐experimental protocol involves healthy‐weight (Phases 1 and 2) and overweight/obese (Phases 3 and 4) adults to examine the taste modification properties of MB. The phases progress from testing MB's effects
Getahun Fentaw Mulaw, Shashya Diyapaththugama, Chris Irwin, Natalie Shilton, Indu Singh, Rati Jani   +5 more
wiley   +1 more source