Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
ChemFoodChem, EarlyView.This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley +1 more source
Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains. [PDF]
FoodsPalacios-Castillo AE +7 more
europepmc +1 more source
ChemFoodChem, EarlyView.Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano +3 more
wiley +1 more source
Functional beverage development from traditional Thai polyherbal tonic: Antioxidant-rich microcapsules and comprehensive sub-chronic toxicity assessment. [PDF]
PLoS OneKaewmanee T +5 more
europepmc +1 more source
RED WINE: A FUNCTIONAL BEVERAGE?
, 2014 Phenolic compounds present in grape berries are extracted from the skin, seeds and pulp during the winemaking process. These substances have a potentially positive effect on human health, thus giving to red wine "bioactive properties" that can contribute to decrease the incidence of a number of human pathologies.
Giovanna Giovinazzo +4 more
openaire +2 more sources
Chemistry – A European Journal, EarlyView.Unlocking the chemistry of caramel by simulations and experimental validation. αFFase1${\alpha }\rm{FFase1}$ converts inulobiose into difructose dianhydride I, one component of caramel, through two steps: a rate‐limiting glycosylation (with a rare sugar ring flip) followed by a cyclization step, guided by residues E85, K147, and N226.
Santiago Alonso‐Gil +7 more
wiley +1 more source
Modulating the Bioavailability and Bioaccessibility of Polyphenolic Compounds and Enhancing Health-Promoting Properties Through the Addition of Herbal Extracts to a Functional Beverage. [PDF]
MoleculesMikołajczak H, Nowicka P.
europepmc +1 more source
Analysis of the Regulatory Framework for the CCU Technology
Chemie Ingenieur Technik, EarlyView.ABSTRACT Carbon capture and utilisation (CCU) is increasingly considered an important technology for achieving climate neutrality within the German and European legal framework. Recent developments, particularly the Carbon Dioxide Storage and Transport Act (KSpTG), aim to enable CO2 transport infrastructure and cross‐sector carbon management systems ...
Sophie Schmengler +2 more
wiley +1 more source
Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation. [PDF]
Curr Res Food SciTajmousavilangerudi A +8 more
europepmc +1 more source