Results 191 to 200 of about 20,129 (222)
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Annals of allergy, 1989
Aspartame is a food additive marketed under the brand name Nutrasweet. Aspartame is a white, odorless, crystalline powder and consists of two amino acids, L-aspartic acid and L-phenylalanine. It is 180 times as sweet as sugar. The Food and Drug Administration (FDA) first allowed its use in dry foods in July 1981 and then approved its use in carbonated ...
M M, Garriga, D D, Metcalfe
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Aspartame is a food additive marketed under the brand name Nutrasweet. Aspartame is a white, odorless, crystalline powder and consists of two amino acids, L-aspartic acid and L-phenylalanine. It is 180 times as sweet as sugar. The Food and Drug Administration (FDA) first allowed its use in dry foods in July 1981 and then approved its use in carbonated ...
M M, Garriga, D D, Metcalfe
openaire +1 more source
Journal of Food Measurement & Characterization, 2023
Jian Su, Xinchun Su
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Jian Su, Xinchun Su
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JAMA: The Journal of the American Medical Association, 1986
To the Editor.— The American Medical Association Council on Scientific Affairs recently reviewed aspartame safety issues.1Aspartame is a new dipeptide sweetener, and US consumption of aspartame within three years of its widespread introduction into the food supply has increased to levels that, after normalization for sweetener potency, are ...
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To the Editor.— The American Medical Association Council on Scientific Affairs recently reviewed aspartame safety issues.1Aspartame is a new dipeptide sweetener, and US consumption of aspartame within three years of its widespread introduction into the food supply has increased to levels that, after normalization for sweetener potency, are ...
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Journal of Toxicology and Environmental Health, 1976
The dipeptide ester L-aspartyl-L-phenylalanine methyl ester (APM) has been found to have a remarkably clean, sucrose-like taste with no off flavor and a potency 150-200 times sucrose. Subsequent work has shown that many alpha-amides of L-aspartic acid are sweet. Some results of stability studies and a taste panel evaluation of APM are reported.
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The dipeptide ester L-aspartyl-L-phenylalanine methyl ester (APM) has been found to have a remarkably clean, sucrose-like taste with no off flavor and a potency 150-200 times sucrose. Subsequent work has shown that many alpha-amides of L-aspartic acid are sweet. Some results of stability studies and a taste panel evaluation of APM are reported.
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Canadian Institute of Food Science and Technology Journal, 1988
P, Josephsen, I L, Josephsen, L, Breum
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P, Josephsen, I L, Josephsen, L, Breum
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