Results 71 to 80 of about 1,145 (182)

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

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

The technological aspects of D-allulose and its use as a sucrose replacement in strawberry topping production

CyTA - Journal of Food
This 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, Eunice V. Contigiani, Néstor Pellegrino, Stella M. Alzamora   +3 more
doaj   +1 more source

Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry [PDF]

, 2023
H-1 spin-lattice Nuclear Magnetic Resonance relaxation studies have been performed for different kinds of Haribo jelly and Vidal jelly in a very broad frequency range from about 10 kHz to 10 MHz to obtain insight into the dynamic and structural ...
Grunin, Leonid, İlhan, Esmanur, Kolodziejski, Karol, Kruk, Danuta, Stankiewicz, Aleksandra, Öztop, Halil Mecit   +5 more
core   +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

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

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

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

Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110‐TKO CDX‐088

EFSA Journal, Volume 23, Issue 10, October 2025.
Abstract The food enzyme d‐psicose 3‐epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K‐12 W3110‐TKO CDX‐088 by Tate & Lyle Ingredients France SAS. The production strain of the food enzyme contains several copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Cristina Fernández‐Fraguas, Jeroen Pasch, Yi Liu   +16 more
wiley   +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