Results 31 to 40 of about 31,398 (209)

Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

Foods, 2023
This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological
Francisco J. Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S. Fernández, Cristina García-Viguera, Paula M. Periago   +8 more
doaj   +1 more source

Exploring a Highly D-Galactose Specific L-Arabinose Isomerase From Bifidobacterium adolescentis for D-Tagatose Production

Frontiers in Bioengineering and Biotechnology, 2020
D-Galactose-specific L-arabinose isomerase (L-AI) would have much potential for the enzymatic conversion of D-Galactose into D-tagatose, while most of the reported L-AIs are L-arabinose specific.
Guoyan Zhang, Yingfeng An, Amreesh Parvez, Hossain M. Zabed, Junhua Yun, Xianghui Qi   +5 more
doaj   +1 more source

Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2023
The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a very ...
Kiki Fibrianto, Fadila Artameivia Aunura
doaj   +1 more source

The resistance of twenty sun flower accessions to Fusarium oxysporum wilt [PDF]

Biotika, 2017
There are many benefits of Sunflower such as for food, industry, animal food, ornamental plants, medicinal plants and oil-producing plants. One of the most important adverse diseases up to 45% is wilt disease caused by Fusarium oxysporum.
Supriyono, Abdurrakhman
doaj  

Physicochemical and Nutritional Properties of Tomato Jam: Influence of Sweetener Type and Glycemic Index

IPS Journal of Nutrition and Food Science
The problem addressed in this study is the need to assess the influence of sweetener type and glycemic index on the physicochemical and nutritional properties of tomato jam, exploring alternatives to traditional sweeteners like sucrose for improved ...
U. G. Obiefuna, S. O. Umeh, I. H. Iheukwumere   +2 more
semanticscholar   +1 more source

The Artificial Sweetener Splenda Promotes Gut Proteobacteria, Dysbiosis, and Myeloperoxidase Reactivity in Crohn’s Disease–Like Ileitis

Inflammatory Bowel Diseases, 2018
Background Epidemiological studies indicate that the use of artificial sweeteners doubles the risk for Crohn’s disease (CD). Herein, we experimentally quantified the impact of 6-week supplementation with a commercial sweetener (Splenda; ingredients ...
A. Rodriguez-Palacios, Andrew J. E. Harding, Paola Menghini, Catherine Himmelman, M. Retuerto, Kourtney P. Nickerson, Minh Lam, C. Croniger, M. McLean, S. Durum, T. Pizarro, M. Ghannoum, Sanja Ilic, C. McDonald, F. Cominelli   +14 more
semanticscholar   +1 more source

National wastewater reconnaissance of artificial sweetener consumption and emission in Australia.

Environment International, 2020
Artificial sweeteners are used as sugar substitutes in our daily lives yet consumption and release patterns are currently unknown in Australia. The spatial distribution of artificial sweetener consumption and WWTP effluent emission in Australia was ...
Dandan Li, J. O'Brien, Benjamin J. Tscharke, P. Choi, Qiuda Zheng, F. Ahmed, Jack Thompson, Jiaying Li, Jochen F Mueller, Hongwen Sun, K. Thomas   +10 more
semanticscholar   +1 more source

Biosynthesis of the Dihydrochalcone Sweetener Trilobatin Requires Phloretin Glycosyltransferase21

Plant Physiology, 2020
Genetic, biochemical, and molecular characterization of phloretin glycosyltransferase2 reveals its importance to the production of sweet-tasting trilobatin (phloretin-4′-o-glucoside) in wild apple.
Yule Wang, Y. Yauk, Qian Zhao, C. Hamiaux, Zhengcao Xiao, Kularajathevan Gunaseelan, Lei Zhang, Sumathi Tomes, E. López-Girona, J. Cooney, Houhua Li, D. Chagné, F. Ma, Pengmin Li, R. Atkinson   +14 more
semanticscholar   +1 more source

Scientific Opinion on the safety of the extension of use of thaumatin (E 957)

EFSA Journal, 2015
Following a request from the European Commission, an exposure assessment was carried out based on the maximum permitted levels (MPLs) authorised in Annex II of Regulation (EC) No 1333/2008 for thaumatin (E 957) and the proposed increase in its use level ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source

Effects of chronic sucralose sweetener on the labeling of blood constituents with technetium-99m, morphology of red blood cells and the biodistribution of sodium pertechnetate in rats

Brazilian Archives of Biology and Technology, 2008
This work evaluates effects of the sweetener with sucralose on the labeling of blood constituents with technetium-99m (99mTc), on the morphology of red blood cells (RBC) and on the biodistribution of sodium pertechnetate in Wistar rats.
Gabrielle de Souza Rocha, Marcia de Oliveira Pereira, Mônica de Oliveira Benarroz, Jacques Natan Grinapel Frydman, Angélica Beatriz Garcia-Pinto, Mário José Pereira, Adenilson de Souza da Fonseca, Mario Bernardo-Filho   +7 more
doaj   +1 more source