Results 31 to 40 of about 4,329 (141)

Sucralose: From Sweet Success to Metabolic Controversies—Unraveling the Global Health Implications of a Pervasive Non-Caloric Artificial Sweetener

Life
Sucralose is a food additive initially used to mitigate glycemic peaks and calorie intake in patients with diabetes and obesity. Although sucralose has been considered safe for human consumption, the World Health Organization (WHO) issued a global alert ...
José Alfredo Aguayo-Guerrero, Lucía Angélica Méndez-García, Helena Solleiro-Villavicencio, Rebeca Viurcos-Sanabria, Galileo Escobedo   +4 more
doaj   +1 more source

The Theoretical Description for a Sucralose Electrochemical Cathodical Determination over a 9-9´-Diacridyl-modified Electrode

Orbital: The Electronic Journal of Chemistry, 2021
A novel electroanalytical process for sucralose determination has been theoretically suggested. Sucralose is immobilized over an acridine derivative 9-9´-diacridyl, yielding a quaternary salt, which is thereby gradually electrochemically reduced to an N-
Volodymyr V. Tkach, Marta V. Kushnir, Silvio Cesar de Oliveira, Mykhailo P. Zavhorodnii, Oleksandr A. Brazhko, Maryna M. Kornet, Olga V. Luganska, Vira V. Kopiika, Yana G. Ivanushko, Mariia P. Mytchenok, Oleksandra V. Ahafonova, Petro I. Yagodynets´, Zholt O. Kormosh, Lucinda Vaz dos Reis   +13 more
doaj   +3 more sources

Evaluation of Uncertainty in Determination of Sucralose in Soy Sauce by High Performance Liquid Chromatography

Shipin gongye ke-ji
Objective: To establish an evaluation method for the uncertainty of high-performance liquid chromatography in the determination of sucralose in soy sauce.
Tingting CUI, Wei QI, Wenjiang HE, Jiaqi ZHANG, Qingchun HUANG   +4 more
doaj   +1 more source

Development and description of light functional dulce de leche with coffee Desenvolvimento e descrição de doce de leite light funcional com café

Ciência e Agrotecnologia, 2012
This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels.
Ívina Catarina de Oliveira Guimarães, Maria Helena Miguez da Rocha Leão, Carlos José Pimenta, Larissa de Oliveira Ferreira, Eric Batista Ferreira   +4 more
doaj   +1 more source

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

EFSA Journal, 2017
The Panel on Food Additives and Nutrient Sources added to Food (ANS) was requested from the European Commission to provide a statement on the validity of the conclusions of a mouse study on the carcinogenic potential of sucralose (E 955) performed by the
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Dominique Parent‐Massin, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Laura Ciccolallo, Paolo Colombo, Federica Lodi, Alicja Mortensen   +24 more
doaj   +1 more source

Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015
Application of non-sugar sweeteners and bulking agents in food products is effective in lowering calories; however, it is often come with some changes in the texture and sensory characteristics of products.
Marzieh Hosseini Nezhad, Maryam Mohtashami, Sara Kamali, Mohammad Elahi   +3 more
doaj   +1 more source

Evidence that human oral glucose detection involves a sweet taste pathway and a glucose transporter pathway.

PLoS ONE, 2021
The taste stimulus glucose comprises approximately half of the commercial sugar sweeteners used today, whether in the form of the di-saccharide sucrose (glucose-fructose) or half of high-fructose corn syrup (HFCS).
Paul A S Breslin, Akiko Izumi, Anilet Tharp, Tadahiro Ohkuri, Yoshiaki Yokoo, Linda J Flammer, Nancy E Rawson, Robert F Margolskee   +7 more
doaj   +1 more source

FrancisCrickInstitute/sucralose-RNAseq-dn19196

, 2022
Created having addressed reviewer comments.
openaire   +1 more source

Metabolic Effects of Sucralose on Environmental Bacteria [PDF]

Journal of Toxicology, 2013
Sucralose was developed as a low cost artificial sweetener that is nonmetabolizable in humans. Sucralose can withstand changes in pH and temperature and is not degraded by the wastewater treatment process. Since the molecule can withstand heat, acidification, and microbial degradation, it is accumulating in the environment and has been found in ...
Arthur Omran, Gregory Ahearn, Doria Bowers, Janice Swenson, Charles Coughlin   +4 more
openaire   +4 more sources

Differential bacteriostatic effects of sucralose on six species of sucralose‐tolerant environmental bacteria

The FASEB Journal, 2013
Sucralose is a low‐cost, zero‐calorie, artificial sweetener marketed under the brand name Splenda as an alternative to sugar. It is very stable and due to its ability to withstand the waste water treatment process, heat, acidification, and microbial degradation it is accumulating in the environment.
Arthur Phillip Omran, Charles Brian Coughlin   +1 more
openaire   +1 more source