Results 61 to 70 of about 4,085 (210)

Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages

Beverages, 2019
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives.
Alex M. Pierce-Feldmeyer, Dave Josephson, Adrianne Johnson, Robert Wieland   +3 more
doaj   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, Volume 2, Issue 1, Page 9-22, March 2026.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Catalytic Strategies for Stereoselective Carbohydrate Synthesis: Emerging Concepts for Accessing Challenging Glycosides

Angewandte Chemie, Volume 137, Issue 42, October 13, 2025.
The recent developments in catalytic stereoselective carbohydrate synthesis are presented. The converging synthetic trajectories of the catalytic and carbohydrate communities are discussed, including impactful case studies exemplifying noncovalent catalysis, radical catalysis, asymmetric catalysis and new catalytic modalities.
Charles C. J. Loh
wiley   +2 more sources

Synthesis and Sensory Evaluation of <em>ent</em>-Kaurane Diterpene Glycosides

Molecules, 2012
Catalytic hydrogenation of the three <em>ent</em>-kaurane diterpene glycosides isolated from <em>Stevia rebaudiana</em>, namely rubusoside, stevioside, and rebaudioside-A has been carried out using Pd(OH)₂ ...
Venkata Sai Prakash Chaturvedula, Rafael Ignacio San Miguel, Indra Prakash, Mary Campbell   +3 more
doaj   +1 more source

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source

A comparison of collision cross section values obtained via travelling wave ion mobility-mass spectrometry and ultra high performance liquid chromatography-ion mobility-mass spectrometry : application to the characterisation of metabolites in rat urine [PDF]

, 2019
A comprehensive Collision Cross Section (CCS) library was obtained via Travelling Wave Ion Guide mobility measurements through direct infusion (DI). The library consists of CCS and Mass Spectral (MS) data in negative and positive ElectroSpray Ionisation (
Bouwmeester, Robbin, Coen, Muireann, Gethings, Lee A, Lai, Steven, Langridge, James I, Letertre, Marine PM, Martens, Lennart, McCullagh, Michael, Munjoma, Nyasha C, Nicholson, Jeremy K, Nye, Leanne C, Plumb, Robert S, Swann, Jonathan R, Vissers, Johannes PC, Williams, Jonathan P, Wilson, Ian D   +15 more
core   +2 more sources

Determination of Rebaudioside A in Mixed beer, Beer-based Beverages and Lemonades

Kvasný průmysl, 2015
The plant Stevia rebaudiana (Stevia sweet) is becoming a favourite sweetener in the food industry. Sweet taste is caused by diterpenic glycosides, so-called steviol glycosides, which lack calories while being 300 times sweeter than sucrose. While all the
Marie Jurková, Jana Olšovská
doaj   +1 more source

Chewable Soft Gelatin Capsules: Design and Formulation Strategies for a Patient‐Preferred Dosage Alternative

Macromolecular Materials and Engineering, Volume 311, Issue 2, February 2026.
Chewable softgels are a patient‐preferred alternative to conventional oral forms, offering pleasant taste, fast onset, and suitability for children or patients with swallowing difficulties. However, they present relevant challenges in their formulation: the shell must balance chewability, machinability, and stability, while the fill must mask the ...
Almudena Naharros‐Molinero, María Ángela Caballo‐González, Francisco Javier de la Mata, Sandra García‐Gallego   +3 more
wiley   +1 more source

Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing [PDF]

, 2017
Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and ...
Bachour, Khaled, Isaev, Svetlin, Jreissat, Mohannad, Makatsoris, Charalampos, McCulloch, Josie, Wagner, Christian   +5 more
core   +2 more sources

Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Solid dispersion (SD) is a technique used to improve the solubility of poorly water‐soluble compounds by dispersing them in a solid water‐friendly carrier. Current trends indicate that natural‐based alternatives are increasingly replacing synthetic carriers, benefiting the pharmaceutical industry, where they were first adopted, and paving the ...
Stephany C. de Rezende, Arantzazu Santamaria‐Echart, Madalena M. Dias, Maria Filomena Barreiro   +3 more
wiley   +1 more source