Results 51 to 60 of about 1,598 (175)
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This graphical abstract presents the key design and findings of a 30‐day trial evaluating the safety of fermented D‐allulose in healthy Chinese adults. Fifty eligible adults were randomized to receive either low‐dose (24 g/day, n = 24) or high‐dose (36 g/day, n = 26) D‐allulose for 30 days.
Lijuan Qi +10 more
wiley +1 more source
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
Applied Sciences, 2019 D-allulose, which has 70% of the sweet taste of sucrose but nearly no calories, has been reported to inhibit the absorption of lipids and suppress body weight gain in obese mice.
Ga Young Do +6 more
doaj +1 more source
Biocatalytic Synthesis of D-Allulose Using Novel D-Tagatose 3-Epimerase From Christensenella minuta
Frontiers in Chemistry, 2020 D-allulose, which is one of the important rare sugars, has gained significant attention in the food and pharmaceutical industries as a potential alternative to sucrose and fructose.
Yang Wang +8 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
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
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
CyTA - Journal of FoodThis study aimed to assess the technological suitability of D-allulose as a sucrose substitute. Two case studies were conducted: one involving binary solutions of D-allulose and water, and the other involving a strawberry confectionery topping with 50 ...
Luis A. Fernández +3 more
doaj +1 more source
Intestinal distension induced by luminal D-allulose promotes GLP-1 secretion in male rats.
EndocrinologyThe secretion of glucagon-like peptide-1 (GLP-1) is promoted by various nutrients, and glucose and fructose stimulate GLP-1 secretion via intracellular metabolism.
Shiori Mizuma +2 more
semanticscholar +1 more source
Physiological Reports, Volume 13, Issue 21, November 2025.Abstract Food intake not only provides pleasure through exteroceptive sensations such as taste and smell but also elicits beneficial physiological effects via interoceptive signals arising from the gastrointestinal tract and beyond. Among these interoceptive pathways, vagal sensory (vagal afferent) nerves play a central role in transmitting food ...
Kengo Iba, Rika Kitano, Yusaku Iwasaki
wiley +1 more source