Results 101 to 110 of about 1,462 (194)
Effects of D-allulose on the Longevity and Antioxidant Capacity of Drosophila melanogaster
Shipin gongye ke-jiTo investigate the effects of D-allulose (D-Alu) on the lifespan and antioxidant capacity of Drosophila melanogaster, D. melanogaster were fed with different concentrations (0, 1, 5, 10 mg/mL) of D-allulose, and experiments on lifespan, climbing ...
Changsheng LÜ +5 more
doaj +1 more source
The long-term safety of D-allulose administration in healthy dogs
Journal of Veterinary Medical Science, 2017 The safety and biological effects of a long-term dose of D-allulose were evaluated in healthy dogs. For 12 weeks, the dogs were administered D-allulose (0.2 g/kg) or placebo daily. Plasma total cholesterol concentrations in the D-allulose group were significantly lower than those in the control group at and after week 2 ...
NISHII, Naohito +4 more
openaire +3 more sources
Nature Communications, 2018 The sweetener D-allulose has beneficial metabolic effects in animal models, but its mechanism of action was unclear. Here the authors report that D-allulose triggers GLP-1 release in the gut and GLP-1R signaling on vagal afferents, counteracting ...
Yusaku Iwasaki +17 more
doaj +1 more source
Thermostable D-Allulose 3-Epimerase for Long-Term Food-Compatible Continuous Production Systems
Applied SciencesD-allulose is a rare sugar with promising applications in food and health industries, owing to its low caloric value and multiple health benefits.
Jiawei Cui, Yan Li, Ming Yan
doaj +1 more source
Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose. [PDF]
FoodsThe non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA).
Anuduang A +8 more
europepmc +4 more sources
Sugar vs. Sugar Substitutes in Condensed Dairy Products: Electron Microscopy and Rheology
Техника и технология пищевых производствPublications on functional condensed dairy foods focus on the formulation without considering the intermolecular interaction between a particular sweetener and casein micelles. Consequently, the structuring processes remain largely understudied. Electron
Kurenkov Sergey +3 more
doaj +1 more source
Consumer perception of sweeteners in yogurt
Journal of Dairy Science: Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease, and high blood pressure.
E. Crown +4 more
doaj +1 more source
MicroorganismsPolyols are widely used as non-cariogenic sweeteners in foods and oral care products, yet their comparative activity against diverse oral microbes and their potential relevance to the oral–systemic axis remain incompletely defined.
Mark Cannon, Bradley S. Stevenson
doaj +1 more source
Shipin gongye ke-jiThis study aimed to clarify the effects of physico-chemical interactions between gelatin and different saccharides (including allulose, fructose, fructo-oligosaccharides (FOS), and sucrose) on the properties (hardness, color, in-vitro digestibility, etc.)
Xinyu ZHAI +4 more
doaj +1 more source
Sequential whole cell conversion process for production of D-psicose and D- mannitol from D-fructose [PDF]
, 2018 Rare sugars, which exist only limited quantities naturally, have received considerable attention because of its various specific nutritional and biological functions.
Jeong, Seong-Hee +3 more
core +1 more source