Results 61 to 70 of about 31,398 (209)

D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food

BioMed Research International, 2018
The objective of the current research was to review and update evidence on the dietary effect of the consumption of tagatose in type 2 diabetes, as well as to elucidate the current approach that exists on its production and biotechnological utility in ...
Marion Guerrero-Wyss, S. Durán Agüero, Lissé Angarita Dávila   +2 more
semanticscholar   +1 more source

Sweetening WordNet with DOLCE

AI Mag., 2003
Despite its original intended use, which was very different, WORDNET is used more and more today as an ontology, where the hyponym relation between word senses is interpreted as a subsumption relation between concepts. In this article, we discuss the general problems related to the semantic interpretation of WORDNET taxonomy in light of rigorous ...
Gangemi A, Guarino N, Masolo C, Oltramari A   +3 more
openaire   +4 more sources

Effects of Low-Dose Non-Caloric Sweetener Consumption on Gut Microbiota in Mice

Nutrients, 2017
Non-caloric artificial sweeteners (NASs) provide sweet tastes to food without adding calories or glucose. NASs can be used as alternative sweeteners for controlling blood glucose levels and weight gain. Although the consumption of NASs has increased over
Takashi Uebanso, Aika Ohnishi, R. Kitayama, Ayumi Yoshimoto, Mutsumi Nakahashi, T. Shimohata, K. Mawatari, A. Takahashi   +7 more
semanticscholar   +1 more source

Re‐evaluation of neotame (E 961) as food additive

EFSA Journal
The present opinion deals with the re‐evaluation of neotame (E 961) as a food additive. Neotame is the chemically manufactured compound N‐[N‐(3,3‐dimethylbutyl)‐l‐α‐aspartyl]‐l‐phenylalanine 1‐methyl ester.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Monika Batke, Ellen Bruzell, James Chipman, Riccardo Crebelli, Cristina Fortes, Peter Fürst, Eric Gaffet, Cheyns Karlien, Thorhallur Halldorsson, Jean‐Charles Leblanc, Oliver Lindtner, Katrin Loeschner, Jan Mast, Manuela Mirat, Alicja Mortensen, Anna Undas, Matthew Wright, Stefania Barmaz, Consuelo Civitella, Jose Cortiñas Abrahantes, Pauline Le Gall, Elena Mazzoli, Agnieszka Mech, Josef Daniel Rasinger, Ana Rincon, Francesca Riolo, Camilla Smeraldi, Alexandra Tard, Panagiota Zakidou, Federica Lodi   +46 more
doaj   +1 more source

The Effect of Sweetener Type on the Quality of Liqueurs from Vaccinium myrtillus L. and Vaccinium corymbosum L. Fruits

Applied Sciences
This study aimed to investigate the effect of the type of sweetener used (xylitol, stevia, cane sugar) on the quality of liqueurs made from Vaccinium myrtillus L. and Vaccinium corymbosum L. fruits.
Agnieszka Ryznar-Luty, Krzysztof Lutosławski   +1 more
doaj   +1 more source

Evaluation of sweetener synergy in humans by isobole analyses.

Chemical Sensors, 2019
The chemical senses and pharmaceuticals fundamentally depend on similar biological processes, but novel molecule discovery has classically been approached from vastly different vantagepoints. From the perspective of ingredient and flavor companies, there
M. M. Reyes, S. Gravina, J. Hayes
semanticscholar   +1 more source

Re‐evaluation of acesulfame K (E 950) as food additive

EFSA Journal
The present opinion deals with the re‐evaluation of acesulfame K (E 950) as a food additive. Acesulfame K (E 950) is the chemically manufactured compound 6‐methyl‐1,2,3‐oxathiazin‐4(3H)‐one‐2,2‐dioxide potassium salt.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Monika Batke, Ellen Bruzell, James Chipman, Karlien Cheyns, Riccardo Crebelli, Cristina Fortes, Peter Fürst, Thorhallur Halldorsson, Jean‐Charles Leblanc, Manuela Mirat, Oliver Lindtner, Alicja Mortensen, Matthew Wright, Stefania Barmaz, Consuelo Civitella, Pauline Le Gall, Elena Mazzoli, Josef Daniel Rasinger, Ana Rincon, Alexandra Tard, Federica Lodi   +37 more
doaj   +1 more source

Sugar Replacers in Confectionary beyond Sugar-Free Chewing-Gums: Demonstration of Oral Health Benefits of Polyols in Tablets Using a Customized-Reversed pH-Telemetry Test

Proceedings
Background and Objectives: Positive impacts of sugar-free chewing-gum (SFCG) were largely described in the literature. In addition to the increase in salivary flow and the mechanic effect of CG, their main ingredient, i.e., polyols, can also have some ...
Caroline Perreau, Daniel Wils, Clémentine Thabuis   +2 more
doaj   +1 more source

PENETAPAN KADAR SIKLAMAT DALAM SIRUP MERAH YANG DIJUAL DI BANJARMASIN UTARA

JIIS: Jurnal Ilmiah Ibnu Sina, 2016
Food additives are ingredients that added to food to affect the nature or form of food. One of the food additives is sweetener. Synthetic sweetener that commonly used in food and beverage industry is cyclamate.
Siska Musiam, Marina Hamidah, Eka Kumalasari   +2 more
doaj  

Scientific Opinion on the safety of the proposed extension of use of erythritol (E 968) as a food additive

EFSA Journal, 2015
Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides here a scientific opinion on the safety of erythritol (E 968) in light of the proposed extension of use of erythritol to ...
EFSA Panel on Food Additives and Nutrient Sources added to Food
doaj   +1 more source