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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Studies on relationships between chewing ability (CA) and flavor perception that use different test foods to determine both functions, include three assumptions: (1) inter-subject ratios of any CA measure are invariant to the test food, (2) CA is invariant to the subject's amount of attention to...

Author(s)
Jia JingKe; Zhang YiFan; Xu ZheJun; Wang XinMiao; Chen JianShe; Glas, H. W. van der
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

Artificial neural network (ANN), as one of the artificial intelligence methods, has been widely using in HPLC studies for modelling purposes. Stevia rebaudiana is an important industrial plant due to its bio-sweetener molecule, rebaudioside-a, in its leaves. Although rebaudioside-a is up to...

Author(s)
Mert Ozupek, N.; Cavas, L.
Publisher
Elsevier Science, San Diego, USA
Citation
Analytical Biochemistry, 2021, 627,
Abstract

Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants. The genuine Gangba mutton was selected as the experimental group, and the commercial Tibetan mutton was selected as the control group, the nutritive composition of basic ...

Author(s)
Zhang QiangYing; Que Ming; Li Wei; Gao Shuang; Tan Xin; Bu Duo
Publisher
Elsevier, Oxford, UK
Citation
Journal of Environmental Sciences, 2021, 101, pp 117-122
Abstract

Dysregulation of glucose homeostasis followed by chronic hyperglycemia is a hallmark of diabetes mellitus (DM), a disease spreading as a worldwide pandemic for which there is no satisfactory dietary treatment or cure. The development of glucose-controlling drugs that can prevent complications of...

Author(s)
Bashkin, A.; Ghanim, M.; Abu-Farich, B.; Rayan, M.; Miari, R.; Srouji, S.; Rayan, A.; Falah, M.
Publisher
MDPI AG, Basel, Switzerland
Citation
Molecules, 2021, 26, 2,
AbstractFull Text

The diet of mango juice was prepared by using non-nutritive sweeteners (cyclamate, sucralose, and aspartame) instead of sugar. The samples were filled and sealed in 300 ml of transparent glass bottles. Then diet mango juice samples were stored at room temperature for physicochemical analysis (Total ...

Author(s)
Zaka-Ur-Rehman; Kashif Akbar; Altaf-Ur-Rehman; Hassan Waqas; Alif Khan; Asad Ali
Publisher
The University of Agriculture, Peshawar, Pakistan
Citation
Sarhad Journal of Agriculture, 2021, 37, 1, pp 190-199
Abstract

This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as ...

Author(s)
Castelló, M. L.; Echevarrías, A.; Rubio-Arraez, S.; Ortolá, M. D.
Publisher
Wiley, Boston, USA
Citation
Journal of Texture Studies, 2021, 52, 3, pp 410-419
Abstract

This study aimed to investigate the molecular effects of the common natural sugar glucose and artificial sweetener aspartame on cancer stem cell (CSC) population and cancer aggressiveness of PANC-1 human pancreas adenocarcinoma cells. According to our findings while aspartame exposure significantly ...

Author(s)
Gezginci-Oktayoglu, S.; Ercin, M.; Sancar, S.; Celik, E.; Koyuturk, M.; Bolkent, S.; Bolkent, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food and Chemical Toxicology, 2021, 153,
Abstract

The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization and pasting behaviour of wheat starch was studied. The intrinsic properties of the plasticizers, i.e. the molar volume density of effective hydroxyl groups NOH,s/vs, and the volumetric density of hydrogen bonds in...

Author(s)
Renzetti, S.; Hoek, I. A. F. van den; Sman, R. G. M. van der
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2021, 119,
Abstract

Surface active agents derived from the non-toxic sweetener sucralose and fatty acids of different chain length were synthesized. Obtained compounds were characterized chemically and with regard to their properties as emulsifying agents, antimicrobial preservatives and fat-soluble sweeteners....

Author(s)
Tabisz, Ł.; Piotrowicz, Z.; Dąbrowska, M.; Dobrowolska, A.; Czaczyk, K.; Nowak, I.; Łęska, B.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 358,
Abstract

Passion fruit is the fourth most consumed fruit by the Brazilian population, especially in the form of juice, usually associated with the addition of sucrose. This study aimed to evaluate the ideal sucrose concentration, and its impact on the consumer's acceptance of passion fruit nectar, sweetened ...

Author(s)
Lima, R. S.; Medeiros, A. C. de; Pereira, C. T. M.; Santos, G. F. dos; Quadros, D. A. de; Campos, M. F. de S.; Bolini, H. M. A.
Publisher
Wiley, Oxford, UK
Citation
International Journal of Food Science & Technology, 2021, 56, 6, pp 3055-3065

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