Results 51 to 60 of about 27,371 (271)
Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery [PDF]
, 2001 Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity.
Lee, A, Storey, DM, Zumbé, A
core +1 more source
Erythritol as sweetener—wherefrom and whereto? [PDF]
Applied Microbiology and Biotechnology, 2017 Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production.
Regnat, K. +2 more
openaire +2 more sources
Supercooled erythritol for high-performance seasonal thermal energy storage
Nature CommunicationsSeasonal storage of solar thermal energy through supercooled phase change materials (PCM) offers a promising solution for decarbonizing space and water heating in winter.
Sheng Yang +5 more
semanticscholar +1 more source
The plastidial retrograde signal methyl erythritol cyclopyrophosphate is a regulator of salicylic acid and jasmonic acid crosstalk. [PDF]
, 2016 The exquisite harmony between hormones and their corresponding signaling pathways is central to prioritizing plant responses to simultaneous and/or successive environmental trepidations. The crosstalk between jasmonic acid (JA) and salicylic acid (SA) is
Bjornson, Marta +10 more
core +2 more sources
Microbial Biotechnology, 2023 Erythritol is produced in yeasts via the reduction of erythrose into erythritol by erythrose reductases (ERs). However, the genes codifying for the ERs involved in this reaction have not been described in any Saccharomyces species yet. In our laboratory,
Sonia Albillos‐Arenal +3 more
doaj +1 more source
Nutrafoods, 2015 Erythritol (1,2,3,4-butanetetrol) is a non-caloric c4 polyol made by fermentation that has a sweetness 60–70% that of sucrose. The safety of erythritol has been consistently demonstrated in animal and human studies. Erythritol has a higher digestive tolerance compared to all other polyols because about 90% of the ingested erythritol is readily absorbed
Boesten, Daniëlle M.P.H.J. +5 more
openaire +2 more sources
A foundation for provitamin A biofortification of maize: genome-wide association and genomic prediction models of carotenoid levels. [PDF]
, 2014 Efforts are underway for development of crops with improved levels of provitamin A carotenoids to help combat dietary vitamin A deficiency. As a global staple crop with considerable variation in kernel carotenoid composition, maize (Zea mays L.) could ...
Buckler, Edward S +13 more
core +1 more source
EFSA Journal, 2010 Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of erythritol (E 968) in light of a paediatric study on the gastrointestinal (GI ...
EFSA Panel on Food Additives and Nutrient Sources (ANS)
doaj +1 more source
Food Science and Human Wellness, 2023 Xylitol and erythritol have been reported in numerous previous and recent studies as potential antidiabetic sweeteners, however, it is not certain which one is most effective in this regard.
Nontokozo Z. Msomi +4 more
doaj +1 more source
Antioxidants, 2022 In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol.
E. Raczkowska +4 more
semanticscholar +1 more source