Menthol-like cooling compounds, including (R)-(-)-carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K. [PDF]
FEBS Open BioWe report that some menthol‐like cooling compounds, including (R)‐(‐)‐carvone, act as inhibitors of TAS2R31 and TAS2R43, which are taste receptors responsible for the intrinsic bitter aftertastes of saccharin and acesulfame K. However, there was little correlation between the intensity of the cooling sensation and the potency of bitterness inhibition ...
Saito M, Misaka T.
europepmc +2 more sources
From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages. [PDF]
Int J Food SciBackground Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced‐sugar and sugar‐free products, often using noncarbohydrate
Ramsey I +3 more
europepmc +2 more sources
Risk assessment of sodium cyclamate and acesulfame in foods in Hubei Province
Zhongguo shipin weisheng zazhi, 2022 ObjectiveTo analyze the risk of food additives in Hubei Province, provide a basis for relevant departments to formulate management measures, and reduce the potential risk.MethodsIn the paper, the crystal ball software and Monte Carlo simulation method ...
ZHAO Yunxia +4 more
doaj +1 more source
Combined use of food additives in China and its cumulative risk assessment
Zhongguo shipin weisheng zazhi, 2021 Objective To analyze the combined use of food additives in China, and to assess exposure levels of the common combination of food additives and its cumulative health risks.
Jiongjiong CHANG +8 more
doaj +1 more source
Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS) [PDF]
Ciência e Técnica Vitivinícola, 2021 Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed
Neves Nuno +3 more
doaj +1 more source
Effects of Common Food Additives on the Detection of Plant Components in Vegetable Protein Beverages
Liang you shipin ke-ji, 2023 The influence of common additives on the detection of plant derived components in vegetable protein drinks was studied. Different concentrations of additives were added into the fluorescent PCR reaction system to determine the interference concentration
ZHANG Shuang +7 more
doaj +1 more source
The carbonic anhydrase enzymes as new targets for the management of neglected tropical diseases. [PDF]
Arch Pharm (Weinheim)The scientific literature dealing with the identification and development of selective inhibitors of the carbonic anhydrases expressed by the protozoans Trypanosoma cruzi (T. cruzi) and Leishmania spp. is reviewed and analyzed, with the aim to sustain the validation process of new classes of drugs useful for the management of neglected tropical ...
Renzi G, Ladu F, Carta F, Supuran CT.
europepmc +2 more sources
Kandungan Natrium Siklamat pada Manisan Buah dan Hubungannya dengan Pengetahuan dan Perilaku Penjamah Makanan Industri Pangan Rumah Tangga [PDF]
, 2023 This study aimed to determine the levels of sodium cyclamate in candied fruit and to analyze the relationship between knowledge and behavior of food handlers in the Household Food Industry (IPRT).
Fauziah, Rina +2 more
core +2 more sources
Jurnal Farmasi dan Ilmu Kefarmasian Indonesia, 2018 Background: Sodium benzoate and sodium cyclamate are foods additives generally used as preservative and artificial sweeteners, respectively. Monitoring of sodium benzoate and sodium cyclamate need appropriate analytical method.
Ariya Wijaya Putra +2 more
doaj +1 more source
Some taste substances are direct activators of G-proteins [PDF]
, 1994 Amphiphilic substances may stimulate cellular events through direct activation of G-proteins. The present experiments indicate that several amphiphilic sweeteners and the bitter tastant, quinine, activate transducin and Gi/Go-proteins.
Grünbaum, L. +4 more
core +3 more sources