Results 291 to 300 of about 63,331 (346)
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Critical reviews in food science and nutrition
In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and
I. Benucci, Claudio Lombardelli, M. Esti
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In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and
I. Benucci, Claudio Lombardelli, M. Esti
semanticscholar +1 more source
2012
Sweeteners in General T. Varzakas, A. Labropoulos, and S. Anestis Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti Sugar Alcohols (Polyols) G. A. Evrendilek Low Calorie Nonnutritive Sweeteners G.-P. Nikoleli and D. P. Nikolelis
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Sweeteners in General T. Varzakas, A. Labropoulos, and S. Anestis Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti Sugar Alcohols (Polyols) G. A. Evrendilek Low Calorie Nonnutritive Sweeteners G.-P. Nikoleli and D. P. Nikolelis
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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.
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2021
Non-nutritive sweeteners are the most widely used food additives designed to provide sweetness and reduce caloric intake. Studies have confirmed a link between sweeteners and colitis, yet supporting scientific data remain exiguous and controversial.
Xuejiao Zhang +8 more
semanticscholar +1 more source
Non-nutritive sweeteners are the most widely used food additives designed to provide sweetness and reduce caloric intake. Studies have confirmed a link between sweeteners and colitis, yet supporting scientific data remain exiguous and controversial.
Xuejiao Zhang +8 more
semanticscholar +1 more source
Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?
Critical reviews in food science and nutrition, 2020Obesity and type 2 diabetes are major health problems affecting hundreds of millions of people. Caloric overfeeding with calorie-dense food ingredients like sugars may contribute to these chronic diseases.
Amar van Laar, C. Grootaert, J. Van Camp
semanticscholar +1 more source
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2021
The objective of this study was to measure the concentrations of three intensity sweeteners (Acesulfame–K, cyclamate and saccharin) in different categories of food available on the Nanjing market, and to investigate whether the Nanjing general population
Yanli Wang +7 more
semanticscholar +1 more source
The objective of this study was to measure the concentrations of three intensity sweeteners (Acesulfame–K, cyclamate and saccharin) in different categories of food available on the Nanjing market, and to investigate whether the Nanjing general population
Yanli Wang +7 more
semanticscholar +1 more source
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  ...
İŞGÖREN, Ayşenur, SUNGUR, Sıdıka
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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  ...
İŞGÖREN, Ayşenur, SUNGUR, Sıdıka
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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
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