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documento electrónico
C. M. COMPADRE, Autor ; R. A. HUSSAIN, Autor ; N. P. NANAYAKKARA, Autor ; J. M. PEZZUTO, Autor ; A. D. KINGHORN, Autor | 1988Steviol (ent-13-hydroxykaur-16-en-19-oic acid), the aglycone of various plant-derived glycoside sweeteners consumed by human populations, is known to be mutagenic toward Salmonella tymphimurium strain TM677 when metabolically activated using a 9[...]
texto impreso
Sweeteners elicit pleasurable sensations with (nutritive) or without (nonnutritive) energy. Nutritive sweeteners (eg, sucrose, fructose) are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), yet concern exists about [...]
texto impreso
Polydextrose is a non-digestible 1 kcal/g polysaccharide used primarily as a sugar replacer and dietary fiber in foods. At typical use levels, polydextrose provides physiological effects similar to those of other dietary fibers. However, excessi[...]
texto impreso
Polydextrose (CAS no. 68424-04-4) is a water-soluble polymer of glucose that provides to foods the bulk and texture of sucrose. There are two main forms of polydextrose, an acidic form (PD-A) and a neutralized potassium salt (PD-N). Polydextrose[...]
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The perceived effect of adding salts on the sweetness of bulk sweeteners (sucrose, glucose, fructose, sorbitol and xylitol) depends on the sweetener type and concentration and on the type of salt. Sodium chloride enhances the sweetness of all th[...]
documento electrónico
BENNO F. ZIMMERMANN, Autor | 2011Stevia rebaudiana contains several steviol glycosides that have a sweet flavor. They are up to 450 times sweeter than sucrose, but some have an undesirable aftertaste. Up to 2010, ten different steviol glycosides have been described from the lea[...]
documento electrónico
ÚRSULA WOLWER-RIECK, Autor | 2012The plant Stevia rebaudiana is well-known due to the sweet-tasting ent-kaurene diterpenoid glycosides. Stevioside and rebaudioside A are the most abundant and best analyzed, but more than 30 additional steviol glycosides have been described in t[...]
texto impreso
The purpose of the current study was to determine what effect, if any, the blending of sweeteners has on the time to maximum sweetness intensity of sweeteners. In this study that is comprised of three separate experiments, trained panelists eval[...]
texto impreso
A simple post-column ion-pair extraction system was constructed from commercially available tees and tubing (made of chemically inert polymeric materials) and evaluated for the liquid chromatographic (LC) determination of cyclamate and related s[...]
