Results 61 to 70 of about 1,598 (175)

Effect of d-allulose on rheological properties of chicken breast sausage

Poultry Science, 2016
d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat.
M, Hadipernata, M, Ogawa, S, Hayakawa
openaire   +2 more sources

Sustainable Natural Product Glycosylation: A Critical Evaluation of Biocatalytic and Chemical Approaches

ChemSusChem, Volume 18, Issue 20, October 23, 2025.
Developing a process to produce glycosylated natural products involves many decisions, and given the current climate crisis, the environmental impact of the various processes must be a major consideration. This review provides an overview of the various processes and a framework for which metrics should be quantified to select processes that are both ...
Felipe Mejia‐Otalvaro, Brianna Marie Lax, Onur Kırtel, Ditte Hededam Welner   +3 more
wiley   +1 more source

Improvement of D-Allulose Biocatalysis from D-Glucose in Engineered Escherichia coli by Enhancing Glucose Isomerase Expression and Substrate Supply

Fermentation
D-allulose is a rare low-calorie sugar with considerable health benefits and industrial potential. Compared with chemical synthesis and free enzyme catalysis, microbial production using engineered cells offers a low-cost and highly stable solution ...
Sheng Gao, Yinuo Li, Quan Cui, Chuanzhuang Guo, Jianbin Wang, Junlin Li, Ting Wang, Piwu Li, Jing Su, Ruiming Wang, Nan Li, Junqing Wang, Han Fan   +12 more
doaj   +1 more source

LF‐NMR for Assessing the Influence of Cryoprotectant Additives on Functional Properties and Feasibility of 3D Printing of Atlantic Cod (Gadus morhua) Surimi

Magnetic Resonance in Chemistry, Volume 63, Issue 10, Page 824-835, October 2025.
LF‐NMR assessment of the complex gelling processes of 3D printed surimi from Atlantic cod sidestreams, as affected by different cryoprotectants, was conducted. High‐quality products from sidestreams are necessary for full utilization of the raw material and more sustainable food processing.
Romauli Juliana Napitupulu, Sigurjón Arason, Tumi Tómasson, María Gudjónsdóttir   +3 more
wiley   +1 more source

Effects of D-allulose on batter performance and quality of sponge cakes

Shipin yu jixie
ObjectiveTo investigate whether D-allulose can replace sucrose in sponge cakes.MethodsD-allulose is used as a sweetener to replace sucrose in the production of sponge cakes. The effects of different substitution levels of D-allulose(0%, 10%, 20%, 30%, 40%
CHAI Xiya, LI Hua, WANG Xiaoyan, PENG Chao, LI Ruiyao   +4 more
doaj   +1 more source

Classical and Modified Ketogenic Diets for Children and Young People With Drug‐Resistant Epilepsy: A Reflection of International Dietetic Practice and Best Practice Recommendations for Dietitians

Journal of Human Nutrition and Dietetics, Volume 38, Issue 5, October 2025.
ABSTRACT Introduction A global need was identified for a practical, comprehensive tool to guide dietitians internationally working in ketogenic diet therapy (KDT), detailing all aspects of dietetic management. The aim of this project was to develop best practice recommendations for the dietetic management of classical and modified ketogenic diets in ...
Natasha E. Schoeler, Victoria J. Whiteley, Monica Guglielmetti, Lenycia de Cassya Lopes Neri, Robyn Blackford, Charlene Tan‐Smith, Nicole Aylward, Katie Barwick, Maria Eugenia Caballero, Sylwia Gudej‐Rosa, Wan‐Ling Huang, Meredith Johnson, Christine Ong Bee Keow, Sarianne Madsen, Kath Megaw, Theresa Nyembezi Njobvu, Heidi Pfeifer, Sian Phillips, Elles van der Louw, Christine Au Yeung, Tessa Bollard, Ramona DeAmicis, Diana Lehner‐Gulotta, Nicole Mills, Candy Richardson, Christi Sports, Lisa Vanatta, Kristel Van de Kerckhove, Rocio Viollaz, Sze Man Wong, the Best Practice Recommendations Advisory Group, on behalf of the Ketogenic Dietitians Research Network   +31 more
wiley   +1 more source

Effects of D-allulose on the Longevity and Antioxidant Capacity of Drosophila melanogaster

Shipin gongye ke-ji
To investigate the effects of D-allulose (D-Alu) on the lifespan and antioxidant capacity of Drosophila melanogaster, D. melanogaster were fed with different concentrations (0, 1, 5, 10 mg/mL) of D-allulose, and experiments on lifespan, climbing ...
Changsheng LÜ, Jianhao FENG, Zhen'ou SUN, Qingbin GUO, Wentao DING, Changlu WANG   +5 more
doaj   +1 more source

Study on Synthesis of D-Allulose from D-Glucose Catalyzed by Fusion Proteins(融合蛋白催化D-葡萄糖合成D-阿洛酮糖的研究) [PDF]

Shipin kexue jishu xuebao
D-allulose is a novel functional sugar substitute primarily produced from the high-cost substrate D-fructose, using D-allulose 3-epimerase to achieve the conversion.
ZHANG Jiahe(张家赫), FENG Jingjie(冯敬杰), LIU Weiwei(刘微微), CHANG Chuting(常楚婷), GUO Qingbin(郭庆彬), DING Wentao(丁文涛), WANG Changlu(王昌禄)   +6 more
doaj   +1 more source

Identification of FGF21‐inducing rare sugars that reduces sugar appetite in male BL/6 mice

Physiological Reports, Volume 13, Issue 20, October 2025.
Dietary sugars induced FGF21 secretion from the liver and activate hypothalamic oxytocin neurons to reduce furter sugar intake. Replacing obesogenic dietary sugars with FGF21‐inducing rare sugars can stimulate the same system and reduce sugar appetite.
Oulan G. H. N. B. Efendi, Sho Matsui, Satoshi Tsuzuki, Tsutomu Sasaki   +3 more
wiley   +1 more source

The long-term safety of D-allulose administration in healthy dogs

Journal of Veterinary Medical Science, 2017
The safety and biological effects of a long-term dose of D-allulose were evaluated in healthy dogs. For 12 weeks, the dogs were administered D-allulose (0.2 g/kg) or placebo daily. Plasma total cholesterol concentrations in the D-allulose group were significantly lower than those in the control group at and after week 2 ...
NISHII, Naohito, TAKASHIMA, Satoshi, KOBATAKE, Yui, TOKUDA, Masaaki, KITAGAWA, Hitoshi   +4 more
openaire   +3 more sources