Results 251 to 260 of about 21,755 (299)

Noncaloric Sweeteners: Their Position in the Sweetener Industry

1967
Excerpts 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.
openaire   +1 more source

Sweetening Ontologies with DOLCE

2002
In 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, Guarino N, Masolo C, Oltramari A, Schneider L   +4 more
openaire   +3 more sources

Sweeteners

2018
Şeker,doğal olarak bulunduğu meyveler, sebzeler ve süt ürünleri ile tükettiğimizönemli bir besin maddesidir.Ayrıca, alışkanlıklarımızla ve besin ve meşrubatendüstrisi ile de doğrudan ilgilidir. Son zamanlarda dünyada yükselen şekertüketimi ile birlikte  çocuklarda veyetişkinlerde aşırı kilo ve obezite artış göstermektedir.Birçok&nbsp ...
İŞGÖREN, Ayşenur, SUNGUR, Sıdıka
openaire   +3 more sources

Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers

Annual Review of Food Science and Technology, 2012
For 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
openaire   +2 more sources

The Sweetening of the World's Diet

Obesity Research, 2003
AbstractObjective: Using data from many countries in the world combined with in‐depth U.S. dietary data, we explored trends in caloric sweetener intake, the role of urbanization and income changes in explaining these trends, and the contribution of specific foods to these changes.Research Methods and Procedures: Food disappearance data from 103 ...
Barry M, Popkin, Samara Joy, Nielsen
openaire   +2 more sources

Sweetening Death

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
openaire   +1 more source

The metabolism of intense sweeteners

Xenobiotica, 1986
Three organic acids (saccharin, acesulfame-K and cyclamate) are used or have been used extensively as intense sweeteners. Once absorbed from the gut they are eliminated, largely in the urine, without undergoing metabolism. Early studies using radiolabelled saccharin indicated the existence of limited metabolism, but this was not confirmed by later more
openaire   +2 more sources

An Experience With Artificial Sweeteners

JAMA: The Journal of the American Medical Association, 1965
To the Editor:— Packets containing calcium saccharine and calcium cyclamate are popular as a substitute for sugar, and are widely used in low-calory soft drinks. The Food and Drug Administration has announced the safety of these chemicals for popular consumption.
openaire   +2 more sources

Sugars, Sweeteners, and Confections

2003
Sugars are simple carbohydrates classified as monosaccharides or disaccharides (see Chap. 3). The common granulated or table sugar is the disaccharide sucrose, made of glucose and fructose. This chapter on sugars, sweeteners, and confections examines the sources, roles, and properties of sugars, the various types of nutritive sweeteners, and sugar ...
Vickie A. Vaclavik, Elizabeth W. Christian   +1 more
openaire   +1 more source

Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

Cell, 2022
Yotam Cohen, Mally Dori-Bachash, Noa Stettner   +2 more
exaly