Results 141 to 150 of about 31,398 (209)
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Journal of Dairy Science, 2020
Camel milk, similar to cow's milk, contains all of the essential nutrients as well as potentially health-beneficial compounds with anticarcinogenic, antihypertensive, and antioxidant properties.
A. Buchilina, K. Aryana
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Camel milk, similar to cow's milk, contains all of the essential nutrients as well as potentially health-beneficial compounds with anticarcinogenic, antihypertensive, and antioxidant properties.
A. Buchilina, K. Aryana
semanticscholar +1 more source
Searching for optimal low calorie sweetener blends in ternary & quaternary system
, 2021This study investigated the presence of sweetness synergism and sensory characteristics of ternary and quaternary low-calorie sweetener blends. The objective was to identify effective combinations showing sweetness synergism as well as sweetness ...
Yuri Jang +3 more
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2002
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
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Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
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Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
Agri-Food Industry Strategies for Healthy Diets and Sustainability, 2020Excessive sugar consumption is associated with the development of numerous health problems, such as obesity and many chronic diseases (e.g., cardiovascular disease, diabetes).
P. Putnik +5 more
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Endeavour, 1974
Abstract Although the taste of a chemical compound can still not be predicted, the structural basis of sweetness is slowly beginning to emerge. Defined classes of chemical compound are thought to possess a common structural feature called a ‘glucophore’ which is responsible for the sweet sensation.
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Abstract Although the taste of a chemical compound can still not be predicted, the structural basis of sweetness is slowly beginning to emerge. Defined classes of chemical compound are thought to possess a common structural feature called a ‘glucophore’ which is responsible for the sweet sensation.
openaire +2 more sources
Self-Assembly of Artificial Sweetener Aspartame Yields Amyloid-like Cytotoxic Nanostructures.
ACS Nano, 2019Recent reports have revealed the intrinsic propensity of single aromatic metabolites to undergo self-assembly and form nanostructures of amyloid nature.
B. Anand +7 more
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Food Chemistry, 2019
In response to growing concerns about the consumption of artificial sweeteners, the demand for natural sweeteners has recently increased. Mogroside V is a common natural sweetener extracted from the fruit of Siraitia grosvenorii, but its taste should be ...
Reuben R. W. Wang +5 more
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In response to growing concerns about the consumption of artificial sweeteners, the demand for natural sweeteners has recently increased. Mogroside V is a common natural sweetener extracted from the fruit of Siraitia grosvenorii, but its taste should be ...
Reuben R. W. Wang +5 more
semanticscholar +1 more source
Sweetening Ontologies with DOLCE
2002In this paper we introduce the DOLCE upper level ontology, the first module of a Foundational Ontologies Library being developed within the WonderWeb project. DOLCE is presented here in an intuitive way; the reader should refer to the project deliverable for a detailed axiomatization.
Gangemi A +4 more
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Noncaloric Sweeteners: Their Position in the Sweetener Industry
1967Excerpts from the report Summary: The rapid increase in the consumption of noncaloric sweeteners, particularly cyclamate, in the early sixties has added a significant new dimension to the market for sweeteners in the United States. Prior to 1950, nearly all sales of noncaloric sweeteners and of foods sweetened with them apparently were made to persons ...
Ballinger, Roy A., Ballinger, Roy A.
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2017
“Sweetening Death” presents a comparative analysis of the role of sugar and its transformation in funeral foods, remembrance rituals, documenting the ways the dead are perceived and understood as active or passive actors in their afterlives. Sugar, though widely available in the contemporary world, was initially utilized in memorialization and funereal
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“Sweetening Death” presents a comparative analysis of the role of sugar and its transformation in funeral foods, remembrance rituals, documenting the ways the dead are perceived and understood as active or passive actors in their afterlives. Sugar, though widely available in the contemporary world, was initially utilized in memorialization and funereal
openaire +1 more source