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Impact of dietary sucralose and sucrose-sweetened water intake on lipid and glucose metabolism in male mice
AimsOverconsumption of sugar-sweetened beverages (SSBs) is associated with an increased risk of metabolic disorders, including obesity and diabetes....
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Sucralose can improve glucose tolerance and upregulate expression of sweet taste receptors and glucose transporters in an obese rat model
ObjectivesNon-nutritive sweeteners (NNS) are widely used as replacements for table sugar in beverages and dessert. However, the metabolic effects of...
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Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake
In this study, rice, white bean, and chia flours were used as substitutes for wheat flour, inulin as a fat mimetic at levels of 0 and 30 g, and...
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Effects of chronic exposure to a high fat diet, nutritive or non-nutritive sweeteners on hypothalamic-pituitary-adrenal (HPA) and -gonadal (HPG) axes of male Sprague-Dawley rats
PurposeDiet-related factors are of great significance in the regulation of hypothalamic-pituitary-adrenal (HPA) and hypothalamic-pituitary-gonad...
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An accuracy-based proficiency testing programme with metrological reference values for the mass fraction of acesulfame potassium and sucralose in cake mix flour
This paper describes a metrological approach to evaluate the measurement capability of laboratories participating in a then Asia Pacific Laboratory...
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Nutritive/non-nutritive sweeteners and high fat diet contribute to dysregulation of sweet taste receptors and metabolic derangements in oral, intestinal and central nervous tissues
ObjectivesOverconsumption of non-nutritive sweeteners is associated with obesity, whereas the underlying mechanisms remain controversial. This study...
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Experimental and Computational Studies of a Laccase Immobilized ZnONPs/GO-Based Electrochemical Enzymatic Biosensor for the Detection of Sucralose in Food Samples
Monitoring of high intensity artificial sweeteners in the food industry for environmental and human health has become relevant in recent years. This...
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Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products
The physicochemical properties of scones made with alternative sweeteners (stevia, sucralose, and allulose) at different ratios (30, 70, and 100%)...
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Optimization and Validation of an Analytical Method for the Determination of Sweeteners in Beverages by HPLC-ELSD
A high-performance liquid chromatographic method with evaporative light scattering detection (HPLC-ELSD) was optimized for the simultaneous...
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Sensory temporality of sweeteners in aqueous solution and in yogurt
Excessive sucrose consumption leads to diseases such as obesity and diabetes; the industry is focusing on the use of sweeteners with low caloric...
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A QTRAP-based mass spectrometry method for the detection and confirmation of nine sweeteners in Chinese rice wine
A rapid and sensitive QTRAP mass spectrometric method was developed for the detection and confirmation of nine sweeteners (acesulfame, saccharin...
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Electrophoretic Determination of Carbohydrates in Samples of Natural Origin by an Indirect Detection Method
AbstractVersions of the electrophoretic determination of neutral carbohydrates by a method of indirect detection using acridone acetic and folic...
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Functionality enhancement of osmo-dried sand pear cubes using different sweeteners: quality, bioactive, textural, molecular, and structural characterization
The aim of this study was to investigate the effect of different sweeteners on the physiochemical, minerals, bioactive, and microstructure of sand...
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Occurrence and risk characterization of non-nutritive sweeteners in selected food products from Korea
Non-nutritive sweeteners (NNS) are food additives that impart a sweet taste to food product with lower calories. Acesulfame potassium, aspartame,...
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Detection of 13C-Mannitol and Other Saccharides Using Tandem Mass Spectrometry for Evaluation of Intestinal Permeability or Leaky Gut
Urine tests for intestinal permeability typically detect the secretion of administered saccharides with relatively different absorptions over a...
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Wheat gluten hydrolysates prepared by sequential treatment with different combinations of commercial proteases
This study aimed to develop wheat gluten hydrolysates (WGH) prepared by sequential enzymatic hydrolysis for its application in commercial beverage....
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Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation
This study analyzes the effectivity of a freeze-dried additive formulated with inulin (I), Stevia (St), and ultrafiltered bovine plasma proteins (P)...
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Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time–intensity analysis
The food industry has a consumer market with growing interest in modified products, so this study aimed to evaluate consumer acceptance and...
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Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response
High consumption of sugar contributed in increasing the rate of several diseases like obesity and type 2 diabetes. To overcome this problem,...
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Sugar Reduction: Product Challenges, Approaches, and Application of Flavors
Sugar reductionSugar reduction in processed foods and beverages is the most prominent global phenomena in recent years due to sugar’s high...