Results 61 to 70 of about 1,145 (182)
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
The Characterization Of Natural Ingredients As Pharmaceutical Excipients In Paracetamol Tablets [PDF]
, 2022 Excipients used in pharmaceuticals are inactive ingredients that play a big role in drug formulations, and drug delivery systems. Binders are a type of pharmaceutical excipient that is crucial to the stability, physical characteristics, and cohesiveness ...
Brooks Jr, Nigel Patrick
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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
The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose [PDF]
, 2018 This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours.
Al-Baarri, Ahmad Ni'matullah +2 more
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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
Effect of D-allulose on fermentation of bread dough, and physicochemical, and organoleptic properties of bread [PDF]
, 2023 Ehime University (愛媛大学)博士(農学 ...
1496, Saranta, Sawettanun
core
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
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
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
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