Results 61 to 70 of about 5,104 (171)

Comparative effects of a glucose–fructose bar, glucose–fructose hydrogel and maltodextrin gel on carbohydrate oxidation and sprint performance in Tier 2 athletes

Experimental Physiology, Volume 111, Issue 4, Page 1831-1846, 1 April 2026.
Abstract Carbohydrate supplementation optimises athletic performance, but the metabolic and performance impacts of commercial products/compositions are underexplored. We compared the efficacy of three commercial carbohydrate supplements: a glucose–fructose bar (GF‐Bar), a glucose–fructose hydrogel (GF‐Gel) and a maltodextrin‐based gel (MD‐Gel ...
Ewan Dean, Ash Osborne, Daren Subar, Paul Hendrickse, Christopher J. Gaffney   +4 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on Hereditary Fructose Intolerance (HFI), or aldolase B deficiency, and fructose malabsorption (intestinal fructose intolerance)

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Hereditary Fructose Intolerance (HFI), also known as aldolase B deficiency, is an inherited metabolic disorder caused by the deficiency of that enzyme, which participates in the fructose metabolism in the liver, kidneys and small intestine. Aldolase B deficiency brings about the accumulation of fructose‐1‐phosphate in these organs, which can ...
Araceli Díaz Perales, Irene Bretón Lesmes, Ángel Gil Izquierdo, Gema Nieto Martínez, Silvia Pichardo Sánchez, María de Cortes Sánchez Mata, María Ángeles Carlos Chillerón   +6 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Evaluating Honey Adulteration Through Physicochemical Characterization and Liquid Chromatography–Mass Spectrometry-Based Sugar Profiling

Foods
The high market demand for Sidr honey, known for its nutritional and therapeutic properties, makes it susceptible to adulteration with sugar syrups, compromising authenticity and consumer safety.
Entesar Al-Hetlani, Bessy D’Cruz, Mohammed Hayssam, Bedraya Mandekar, Mohamed O. Amin   +4 more
doaj   +1 more source

Effect of Miracle Berry on Taste Modification Properties Among Adults Living in Australia: A Multi‐Phase Study Protocol

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Miracle Berry (Synsepalum dulcificum) (MB), through its active glycoprotein miraculin, transforms sour tastes into sweet ones. This four‐phase quasi‐experimental protocol involves healthy‐weight (Phases 1 and 2) and overweight/obese (Phases 3 and 4) adults to examine the taste modification properties of MB. The phases progress from testing MB's effects
Getahun Fentaw Mulaw, Shashya Diyapaththugama, Chris Irwin, Natalie Shilton, Indu Singh, Rati Jani   +5 more
wiley   +1 more source

DIFFERENT ACUTE METABOLISM OF FRUCTOSE IN DIALYSIS PATIENTS COMPARED TO HEALTHY SUBJECTS

Kidney Research and Clinical Practice, 2012
The consumption of fructose has increased dramatically during the last two decades and parallels the epidemics of obesity, metabolic syndrome, diabetes and chronic kidney disease ADDIN EN.CITE ADDIN EN.CITE.DATA . Fructose comes naturally e.g.
Björn Anderstam, Ann-Christin Bragfors-Helin, Jonas Axelsson, Abdul Rashid Qureshi, Rolf Wibom, Bengt Lindholm, Peter Stenvinkel   +6 more
doaj   +1 more source

High D(+)-Fructose Diet Adversely Affects Testicular Weight Gain in Weaning Rats—Protection by Moderate D(+)-Glucose Diet

Nutrition and Metabolic Insights, 2013
The use of high D(+)-fructose corn syrup has increased over the past several decades in the developed countries, while overweight and obesity rates and the related diseases have risen dramatically. However, we found that feeding a high D(+)-fructose diet
Katsumi Shibata, Tsutomu Fukuwatari
doaj   +1 more source

Absorption and metabolism of fructose and its relationship with human health

浙江大学学报. 农业与生命科学版, 2016
Fructose is a monosaccharide, which is greatly sweeter than glucose and sucrose. In recent years, high fructose corn syrup has been widely used in beverages and food industry globally.
CAI Wenwen, LI Duo
doaj   +1 more source

Added sugars drive chronic kidney disease and its consequences: A comprehensive review

Journal of Metabolic Health, 2016
The consumption of added sugars (e.g. sucrose [table sugar] and high-fructose corn syrup) over the last 200 years has increased exponentially and parallels the increased prevalence of chronic kidney disease (CKD). Data for animals and humans suggest that
James J. DiNicolantonio, Jaikrit Bhutani, James H. O'Keefe   +2 more
doaj   +1 more source

Lack of evidence for high fructose corn syrup as the cause of the obesity epidemic

International Journal of Obesity, 2012
High fructose corn syrup (HFCS) is one of the most misunderstood food ingredients. HFCS was developed in the mid-1960s as an alternative to sucrose and because of its physical and functional properties, was widely embraced by the food industry. The use of HFCS grew rapidly from 1970–1999, principally as a replacement for sucrose.
Klurfeld, D. M., Foreyt, J., Angelopoulos, T. J., Rippe, J. M.   +3 more
openaire   +3 more sources