Results 61 to 70 of about 3,748 (195)
VALIDATION OF CYCLAMATE ANALYSIS METHOD WITH SPECTROPHOTOMETRY AND TURBIDIMETRY
Jurnal Sains Dasar, 2016 This research aims to validate methods of analysis by spectrophotometry and turbidimetry cyclamate in the sample drink mango-flavored jelly drink by spectrophotometry with hypochlorite reagent, ultraviolet spectrophotometry (without reagent) and ...
Regina Tutik Padmaningrum, Siti Marwati
doaj
Organ‐on‐Chip: The Future of Nutrition Research in a One Health World
Food Frontiers, Volume 6, Issue 3, Page 1205-1224, May 2025.Organ‐on‐chips offer a promising tool for evaluating food and feed safety. Organ‐on‐chips also present a scientifically robust and ethical alternative to animal studies. ABSTRACT The One Health approach emphasizes the interconnectedness of human, animal, and environmental health, recognizing that the health of each is interdependent and influenced by ...
Manuela Cassotta +8 more
wiley +1 more source
Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions
Food Science &Nutrition, Volume 13, Issue 5, May 2025.This review presents an overview of the connection between flavor perception and human health, emphasizing the roles of natural and artificial flavors in influencing dietary behavior and nutritional outcomes. It synthesizes current evidence on how flavor influences food preferences, consumption patterns, and associated physiological responses.
Md. Sakhawot Hossain +8 more
wiley +1 more source
Eclética Química, 2018 Capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D) was used for determination of sodium and potassium concentrations in diet and non-diet soft drinks.
Ivanilce Cristina Guimarães +2 more
doaj +1 more source
Nutrition Journal, 2020 Background Consumption of non-nutritive sweeteners (NNS) is becoming increasingly more frequent, particularly in the context of obesity prevention policies.
Carolina Venegas Hargous +4 more
doaj +1 more source
Development of a Potentiometric Sensor Sensitive to Polysorbate 20 [PDF]
, 2019 Polyoxyethylated sorbitans (polysorbates) are widely used in the chemical, pharmaceutical, and cosmetic industries, but only quantitative determination is used mainly for chromatographic methods.
Kotok, V. (Valerii) +4 more
core +2 more sources
Journal of Sensory Studies, Volume 40, Issue 2, April 2025.ABSTRACT Kokumi, prospectively the sixth basic taste, provides mouthfulness, thickness, continuity, and a rich and long‐lasting taste, attributed to several peptides, two of which were previously preliminarily identified as key compounds responsible for kokumi perception in fermented doenjang.
Hyeon Ah. Kim +3 more
wiley +1 more source
Zhongguo shipin weisheng zazhi, 2020 Objective To establish an analysis method for detecting 9 sweeteners including acesulfame, sodium saccharin, cyclamate, aspartame, sucralose, neotame, alitame, stevioside and steviobioside in spirits by using ultra-high performance liquid chromatography ...
Liying WANG +5 more
doaj +1 more source
Artificial sweeteners inhibit multidrug‐resistant pathogen growth and potentiate antibiotic activity
EMBO Molecular Medicine, 2022 Antimicrobial resistance is one of the most pressing concerns of our time. The human diet is rich with compounds that alter bacterial gut communities and virulence‐associated behaviours, suggesting food additives may be a niche for the discovery of novel
Rubén de Dios +5 more
doaj +1 more source
Oral zinc sulfate solutions inhibit sweet taste perception
, 2004 We investigated the ability of zinc sulfate (5, 25, 50 mM) to inhibit the sweetness of 12 chemically diverse sweeteners, which were all intensity matched to 300 mM sucrose [800 mM glucose, 475 mM fructose, 3.25 mM aspartame, 3.5 mM saccharin, 12 mM ...
Breslin, Paul A. S. +2 more
core +1 more source