Results 121 to 130 of about 16,827 (302)
Taxing sweets: sweetener input tax or final consumption tax?
, 2012 Policymakers are considering various policies to reduce obesity and its associated costs, including consumption taxes on high-calorie foods and specifically sweetened foods.
Miao, Zhen, Jensen, Helen, Beghin, John
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The Canadian Journal of Chemical Engineering, EarlyView.Abstract Synthetic jet fuel containing non‐petroleum‐derived kerosene can be produced from synthetic kerosene obtained through processes that include a hydroprocessing step. The potential use of non‐sulphided (reduced) nickel supported on alumina (Ni/Al2O3) was evaluated as an alternative to sulphided catalysts to saturate alkenes in sulphur‐free ...
Garima Chauhan +3 more
wiley +1 more source
Safety assessment of the food additive aspartame
Zhongguo shipin weisheng zazhiObjectiveTo evaluate the potential health risks of the food additive aspartame to the Chinese population.MethodsHazard assessment was conducted through literature retrieval and analysis. Based on the maximum usage level of aspartame specified in national
YI Bingwen +6 more
doaj +1 more source
Aspartame: An Artificial Sweetener
, 1984 Since 1973 when the Food and Drug Administration first approved the artificial sweetener, aspartame, for use in food products, some researchers have raised questions about possible health effects associated with its consumption.
Porter, Donna V.
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Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types [PDF]
Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. Pandan wangi leaves (Pandanus amaryllifolius Roxb.) can be used to improve the flavor and aroma of cucumber sherbet ...
Danya Mozza Elshiva +4 more
core +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Integrated Aspen HYSYS–machine learning framework for predicting product yields and quality variables. Abstract Crude oil refining is a complex process requiring precise modelling to optimize yield, quality, and efficiency. This study integrates Aspen HYSYS® simulations with machine learning techniques to develop predictive models for key refinery ...
Aldimiro Paixão Domingos +3 more
wiley +1 more source
Non-fermentable sweeteners improve Generation Z liking of red wine
IVES Technical ReviewsDeclining wine consumption among young adults, particularly for red wine, calls for innovation. Non-fermentable sweeteners avoid the risks of re-fermentation and offer nutritional advantages.
Christian Chervin, Olivier Geffroy
doaj +1 more source
Sucralose: a high intensity sweetener
, 2012 Sucralose is a non-nutritive artificial sweetener which is synthesized by chlorination of sucrose at three hydroxyl groups. It is used in a large range of food and beverage and tastes like sugar; in particular it is 600 times sweeter than sucrose ...
AMICARELLI, Vera, Camaggio G, Tavano D.
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Latin American sweetener markets: economic reform and regional integration.
, 2002 This chapter examines the political and economic changes that have taken place in Latin America and the Caribbean (referred to inclusively as Latin America) and their implications for sweetener markets.
T. L. McCoy
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Cytoskeleton, EarlyView.ABSTRACT Cooperativity between cytoskeletal proteins is crucial for spatiotemporal coordination in biological processes, like oogenesis. In mammalian and Drosophila oogenesis, proper assembly and function of actin networks require coordination between actin assembly factors Spire and formins, as well as actin‐associated proteins like myosins and Rab ...
Joseph Y. Ong +7 more
wiley +1 more source