Results 11 to 20 of about 828 (154)
Monitoring Population Exposure to Low- and No-Calorie Sweeteners via Pooled Urine Analysis. [PDF]
Food Sci NutrThe graphical abstract illustrates trends in low‐ and no‐calorie sweeteners exposure across the Australian population. It highlights differences between males and females across six age groups, as well as variation across five remoteness categories. An example biomarker, saccharin, is shown with concentrations plotted by age group, demonstrating how ...
Schröter NS +6 more
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
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
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
Artificial Sweeteners and Autoimmune Diseases: Insights From Integrative Bioinformatics and Mendelian Randomization. [PDF]
Food Sci NutrThis study provides a novel molecular perspective on the role of AS in ADs development. We identified a positive association between artificially sweetened cereal intake and ADs risk and revealed multiple pathogenic mechanisms involving apoptosis, inflammatory signaling, immune activation, and gut microbiota dysbiosis.
Liu Y +6 more
europepmc +2 more sources
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
Gummies as a Novel Approach to Valorize Rainbow Trout Wastes. [PDF]
J Food SciABSTRACT In this study, a potential waste management strategy was developed for the evaluation of marine and freshwater fish waste, which is chemically very similar. To this end, an unmet need has been addressed by converting by‐products from rainbow trout, a cold‐water fish, into functional and nutritious ingredients.
Alak G +8 more
europepmc +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