Results 301 to 310 of about 21,818 (334)
Some of the next articles are maybe not open access.
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
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