Results 11 to 20 of about 1,039 (152)
From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages. [PDF]
Int J Food SciBackground Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced‐sugar and sugar‐free products, often using noncarbohydrate
Ramsey I +3 more
europepmc +2 more sources
Low- or No-Energy Sweeteners and Body Weight Management: Dissecting a "Minor" Effect. [PDF]
Obes RevABSTRACT Nonnutritive sweeteners were introduced on the market over a century ago to displace the calories of added sugars in foods and beverages and, therefore, facilitate weight loss. In spite of their widespread use, obesity has reached epidemic proportions. The present paper addresses this apparent paradox. Low‐ or no‐energy sweeteners (LNES) are a
Bellisle F.
europepmc +2 more sources
European Parliament Digest No. 13 - April/May 1981 [PDF]
, 1981 Natural healing resources (mud, mineral water, etc.) are affected by man-made pollution, such as road transport, therefore, require monitoring of their condition and taking protective measures to mitigate these impacts.
Гнатовская, Анна Арнольдовна +3 more
core +5 more sources
The low-carbon risk society: Dilemmas of risk-risk tradeoffs in energy innovations, transitions, and climate policy. [PDF]
Risk AnalAbstract As countries and communities grapple with climate change, they seek to rapidly decarbonize their economies and cultures. A low‐carbon future will likely depend on more distributed solar energy, the electrification of mobility, and more efficient homes and buildings. But what emergent risks are evident within this low‐carbon society?
Sovacool BK.
europepmc +2 more sources
Sweeteners permitted in the European Union, Safety aspects [PDF]
, 2006 Sweeteners are substances with a sweet taste. Based on their relative sweetness compared to sucrose, sweeteners are divided into intense or bulk sweeteners. In the past, the Scientific Committee on Food was the scientific guarantor for the safety of food
Mortensen, Alicja
core +2 more sources
Noncariogenic Sweeteners: Sugar Substitutes for Caries Control [PDF]
, 1987 The evidence is clear that the incidence of dental caries is related to the frequency of eating sugar. The use of sugar substitutes is a suggested way of reducing sugar intake.
Abrams, Richard A., Ayers, Curt S.
core +1 more source
New technologies and developing countries: Prospects and potential [PDF]
, 2008 Technological innovations in informatics and other new technologies are having a major impact on most production and service sectors in industrialized countries.
Marton, Katherin, Singh, Rana K.
core +1 more source
Macromolecular Materials and Engineering, Volume 311, Issue 2, February 2026.Chewable softgels are a patient‐preferred alternative to conventional oral forms, offering pleasant taste, fast onset, and suitability for children or patients with swallowing difficulties. However, they present relevant challenges in their formulation: the shell must balance chewability, machinability, and stability, while the fill must mask the ...
Almudena Naharros‐Molinero +3 more
wiley +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
, 1999 The second in a series re-evaluating hazards identified in the 1950s and ...
Jacobson, Kevin, Mazur, Allan
core +1 more source