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Nutrition and Food Sciences

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News Article

Irritable bowel syndrome may not be aggravated by gluten at all 

Date
5 January 2022
Abstract

Stevia is the world's third most common sugar source after sucrose and beet sugar. It is a low-calorie, high-sweetness glycoside compound extracted from Stevia rebaudiana. Stevia contains more than 80% steviol glycosides. The components of steviol glycosides are complex and they contain a variety...

Author(s)
Zhao CongMin; Hu NianNian; Jiang LiHua
Publisher
Tianjin Food Research Institute Co. Ltd, Tianjin, China
Citation
Food Research and Development, 2022, 43, 12, pp 198-203
Abstract

Using Gastrodia elata as raw material, the production process of preserved G. elata was optimized by the response surface methodology, and the quality of preserved G. elata was analyzed. Based on the single factor experiment, four factors affecting the quality of preserved G. elata (blanching...

Author(s)
Shu YaFei; Wu ShiMin; Li RuiLin; Feng ShaoBiao; Tian Qin; Zhu Miao; Li GangFeng
Publisher
Tianjin Food Research Institute Co. Ltd, Tianjin, China
Citation
Food Research and Development, 2022, 43, 12, pp 71-78
AbstractFull Text

Objective: To develop a chickpea whole wheat flour crisp biscuit with low sugar, low fat and rich amino acids and dietary fiber. Methods: The chickpea whole wheat flour biscuit was prepared with low gluten meal, chickpea, whole wheat flour, corn oil and other raw materials, with the sensory score...

Author(s)
Li MengQin; Wang Zheng; Lin ShunShun; Cheng Bing; Zhao LongKe
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2022, 13, 10, pp 3352-3358
Abstract

Stevia rebaudiana represents a promising, natural sweetener. Stevia's sweet ingredients are called steviol glycosides and although they are absolutely safe for consumption, their bitter and metallic aftertaste acts as inhibitory agent for the widespread use of the sweetener. In this study, two...

Author(s)
Oikonomopoulou, V.; Stramarkou, M.; Plakida, A.; Krokida, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2022, 131,
Abstract

Sugar reduction in bakery products such as pound cake is a challenging task due to the multiple functionalities of sugars. Sucrose affects flour pasting behaviour, starch gelatinization and protein denaturation temperatures and batter rheology. Hence, sugar replacement can substantially alter the...

Author(s)
Renzetti, S.; Sman, R. G. M. van der
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2022, 131,
Abstract

Type 2 diabetes (T2D) is a metabolic disorder that has become a major threat to public health. Epidemiological and experimental studies have suggested that whey protein isolate (WPI) and xylitol (XY) play an important role on T2D. This manuscript hypothesizes the supplementation of whey protein and ...

Author(s)
Kong FanHua; Kang ShiMo; Zhang Juan; Zhao HuiWen; Peng YanQi; Yang Mei; Zheng Yan; Shao JunHua; Yue XiQing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Background: Low-calorie sweeteners (LCSs) are increasingly being used worldwide, including in foods and beverages commonly consumed by children. Objective: To examine the prevalence of LCSs in packaged foods and beverages sold in Brazil, whether LCSs are added to products with advertising directed...

Author(s)
Grilo, M. F.; Taillie, L. S.; Ricardo, C. Z.; Mais, L. A.; Martins, A. P. B.; Duran, A. C.
Publisher
Elsevier, New York, USA
Citation
Journal of the Academy of Nutrition and Dietetics, 2022, 122, 7, pp 1296-1304
Abstract

This study aimed to develop and evaluate the fruit jam products in which the fruit pulp and sugar were substituted with aloe vera and stevia at various levels in treatments (T1 - 0%, T2 - 25%, T3 - 50%, T4 - 75% and T5 - 100%). The aloe vera pulp was procured from the Bhaskara Biotech (Manufacturer ...

Author(s)
Devanand, H.; Waghray, K.
Publisher
WFL Publisher Ltd., Helsinki, Finland
Citation
Journal of Food, Agriculture & Environment, 2022, 20, 1, pp 32-37
Abstract

Algarrobo flour is a gluten-free flour obtained by grinding the whole fruit (pods) of Prosopis chilensis. Because of its taste, this flour could be used as a sugar replacer. Besides, it can improve the protein profile, and the antioxidant and fibre content of foodstuffs. This is of special interest ...

Author(s)
Lanata, M. C.; Patrignani, M.; Puppo, M. C.; Conforti, P. A.
Publisher
De Gruyter Open, Warsaw, Poland
Citation
Open Agriculture, 2022, 7, 323-334, pp 323-334

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