Results 211 to 220 of about 5,736 (264)
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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.
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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.
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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 ...
Indra Prakash, Grant E. Dubois
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Sugars, Sweeteners, and Confections
2003Sugars 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 ...
Elizabeth W. Christian+1 more
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Sweetening Ontologies with DOLCE
2002In 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+4 more
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Journal of Chemical Education, 1995
The techniques for assessing the relative sweetness of different compounds are discussed. The search for new, sweet compounds continues to be of interest to the food industry. In addition to sugars, sweet compounds with a variety of structures are surveyed and range from small inorganic molecules to large proteins.
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The techniques for assessing the relative sweetness of different compounds are discussed. The search for new, sweet compounds continues to be of interest to the food industry. In addition to sugars, sweet compounds with a variety of structures are surveyed and range from small inorganic molecules to large proteins.
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2014
Sweeteners are important ingredients in bakery products. Besides providing a sweet taste, they also affect fermentability, appearance, flavor, color, structure, and texture of the finished products. There are many available choices of sweeteners, and the type chosen depends on the degree of sweetness needed, their function in doughs and batters, and ...
M. Mariotti, M. Lucisano
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Sweeteners are important ingredients in bakery products. Besides providing a sweet taste, they also affect fermentability, appearance, flavor, color, structure, and texture of the finished products. There are many available choices of sweeteners, and the type chosen depends on the degree of sweetness needed, their function in doughs and batters, and ...
M. Mariotti, M. Lucisano
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Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures
Journal of Food Science, 1969SUMMARY–The relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L‐alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied.
Shirley M. Oliver, Herbert Stone
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1996
Molecular Structure And Sweet Taste. Essential Information on Regulatory and Legislative Matters Pertaining to Sweeteners in the UK and EU. Regulatory Processes for New Sweeteners in the USA. Physiological Properties for Polyols in Comparison with Easily Metabolisable Saccharides. Versatility of Maltitol in Different Forms as a Sugar Substitute.
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Molecular Structure And Sweet Taste. Essential Information on Regulatory and Legislative Matters Pertaining to Sweeteners in the UK and EU. Regulatory Processes for New Sweeteners in the USA. Physiological Properties for Polyols in Comparison with Easily Metabolisable Saccharides. Versatility of Maltitol in Different Forms as a Sugar Substitute.
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The metabolism of intense sweeteners
Xenobiotica, 1986Three 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
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