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Hormonal responses to non-nutritive sweeteners in water and diet soda [PDF]
, 2016 core +1 more source
Семантыка-стылістычны патэнцыял эпітэтаў "зялёны", "сіні", "чорны" ў паэме Якуба Коласа "Новая зямля" [PDF]
, 2017 Валкалоўская, Я. І.
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Protein Preferential Solvation in (Sucralose + Water) Mixtures
The Journal of Physical Chemistry BAddition of sugars such as sucrose to aqueous protein solutions generally stabilizes proteins against thermal denaturation by preferential exclusion of sugars from proteins (preferential hydration of proteins). In this study, we investigated the effect of sucralose, a chlorinated sucrose derivative, on protein stability and preferential solvation ...
Isamu Kuroiwa +3 more
openaire +3 more sources
Proceedings of 2022 AOCS Annual Meeting & Expo, 2022
Sucralose differs from sucrose only by virtue of having three Cl groups instead of OH groups. Its intriguing features include being noncaloric, noncariogenic, 600 times sweeter than sucrose, stable at high temperatures/acidic pH's, and void of disagreeable aftertastes.
Malick Samateh +4 more
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Sucralose differs from sucrose only by virtue of having three Cl groups instead of OH groups. Its intriguing features include being noncaloric, noncariogenic, 600 times sweeter than sucrose, stable at high temperatures/acidic pH's, and void of disagreeable aftertastes.
Malick Samateh +4 more
openaire +2 more sources
2013
Sucralose is a nonnutritive, zero-calorie artificial sweetener. It is a chlorinated sugar substitute that is about 600 times as sweet as sucrose. It is produced from sucrose when three chlorine atoms replace three hydroxyl groups. It is consumed as tablets (Blendy) by diabetic and obese patients.
Omar A A, AlDeeb +2 more
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Sucralose is a nonnutritive, zero-calorie artificial sweetener. It is a chlorinated sugar substitute that is about 600 times as sweet as sucrose. It is produced from sucrose when three chlorine atoms replace three hydroxyl groups. It is consumed as tablets (Blendy) by diabetic and obese patients.
Omar A A, AlDeeb +2 more
openaire +2 more sources
Sucralose – An ecotoxicological challenger?
Chemosphere, 2012The non-calorie sweetener sucralose - sucrose containing three chlorine atoms - is intensively sweet and has become a popular substitute for sugar. Its widespread use, exceptional stability in combination with high water solubility have thus resulted in contamination of recipient waters.
Ann-Kristin Eriksson, Wiklund +3 more
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2023
Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory.
Men Long +7 more
semanticscholar +1 more source
Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory.
Men Long +7 more
semanticscholar +1 more source
Sucralose Destabilization of Protein Structure
The Journal of Physical Chemistry Letters, 2015Sucralose is a commonly employed artificial sweetener that behaves very differently than its natural disaccharide counterpart, sucrose, in terms of its interaction with biomolecules. The presence of sucralose in solution is found to destabilize the native structure of two model protein systems: the globular protein bovine serum albumin and an enzyme ...
Lee, Chen +5 more
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Bioconversion of sucralose-6-acetate to sucralose using immobilized microbial cells
Journal of Molecular Catalysis B: Enzymatic, 2013Abstract Bioconversion of sucralose-6-acetate to sucralose, an artificial sweetener has been carried out using Arthrobacter sp. (ABL) and Bacillus subtilis (RRL-1789) strains isolated at IIIM, Jammu, India. Biotransformation of sucralose-6-acetate to sucralose involves use of microbial whole cells, immobilized whole cells and immobilized whole ...
Asha Chaubey +5 more
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