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Enzymatic Synthesis of Glucosyl Rebaudioside A and its Characterization as a Sweetener.
Journal of Food Science, 2019Rebaudioside A was modified via glucosylation by recombinant dextransucrase of Leuconostoc lactis EG001 in Escherichia coli BL21 (DE3), forming single O-α-D-glucosyl-(1″→6') rebaudioside A with yield of 86%.
So-Hyeon Lee +8 more
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Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers
Annual Review of Food Science and Technology, 2012For a new sweetness technology to realize strong commercial success, it must be safe, exhibit good taste quality, be sufficiently soluble and stable in food and beverage systems, and be cost effective and patentable. Assessments of the commercial promise of eight synthetic and eight natural non-caloric sweeteners are made relevant to these metrics ...
Grant E, DuBois, Indra, Prakash
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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
Phytochemical and Pharmacological Importance of Stevia: A Calorie-Free Natural Sweetener
Sugar Tech, 2019D. Singh +4 more
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