Results 61 to 70 of about 1,027 (185)
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The Qualified Presumption of Safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ) +26 more
wiley +1 more source
Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR
Foods, 2022 The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been explored using different Time ...
Ozan Tas +3 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 2, February 2026.Abstract The present opinion deals with the re‐evaluation of sucralose (E 955) as food additive and with the safety of a proposed extension of use in food category (FC) 7.2 ‘Fine bakery wares’. Based on the available data, no safety concerns arose for genotoxicity of sucralose (E 955) and its impurities and degradation products.
EFSA Panel on Food Additives and Flavourings (FAF) +36 more
wiley +1 more source
Single oral dose safety of D-allulose in dogs
Journal of Veterinary Medical Science, 2016 Healthy dogs were administered acute oral doses of D-allulose (also called D-psicose) to evaluate its toxicity. Six dogs received oral doses of either a placebo or D-allulose solution (1 and 4 g/kg) on three different study days. One dog experienced vomiting, and five dogs showed transient diarrhea when 4 g/kg of D-allulose was administered.
NISHII, Naohito +5 more
openaire +2 more sources
Crystal structure of a novel homodimeric l‐ribulose 3‐epimerase from Methylomonus sp.
FEBS Open Bio, 2021 d‐Allulose has potential as a low‐calorie sweetener which can suppress fat accumulation. Several enzymes capable of d‐allulose production have been isolated, including d‐tagatose 3‐epimerases.
Hiromi Yoshida +6 more
doaj +1 more source
Plants, 2023 In order to reduce sucrose content in jujube juice and prepare a jujube juice beverage rich in rare sugars, jujube juice was used as raw material for multienzyme catalysis in this study.
Fawei Liu +5 more
doaj +1 more source
Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review
International Journal of Food Science, Volume 2026, Issue 1, 2026.Batter is a semiliquid mixture made up of flour, water, and other ingredients composed of biopolymers such as carbohydrates, proteins, fibers, and lipids and is used to make cake, muffins, and crepes or to coat certain foods before frying or baking, which plays a vital role in determining the texture, flavor, and overall quality of the final product ...
Sangeeth Raj A. +4 more
wiley +1 more source
Research Progress on Efficient Biocatalytic Synthesis of D-Allulose(D-阿洛酮糖的高效生物催化合成研究进展) [PDF]
Shipin kexue jishu xuebaoD-allulose is a novel low-calorie rare sugar with special physiological functions, including blood sugar regulation and antioxidant effects. In present, the biological synthesis of D-allulose mainly utilized D-allulose 3-epimerase to catalyze the ...
QIN Huimin(秦慧民) +4 more
doaj +1 more source
FUTURES &FORESIGHT SCIENCE, Volume 7, Issue 3, December 2025.ABSTRACT This paper presents a sustainable design framework for cellular agriculture innovations by integrating foresight methods and design thinking. Importantly, the research connected design thinking, foresight methods and sustainable innovations. The framework systematically aligns foresight methods with the design thinking process, thus enabling ...
Simbarashe Nhokovedzo +4 more
wiley +1 more source
BMJ Open Diabetes Research & Care, 2021 Introduction Current dietary guidelines recommend limiting sugar intake for the prevention of diabetes mellitus (DM). Reduction in sugar intake may require sugar substitutes. Among these, D-allulose is a non-calorie rare monosaccharide with 70% sweetness
Francesco Franchi +11 more
doaj +1 more source