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Intake of free sugar among children and adolescents in Germany declines – current results of the DONALD study
PurposeOur recent analysis reported decreasing trends in intake of free sugar in children and adolescents in Germany. Here we set out to update this...
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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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Optimization and validation of HPLC–DAD method for simultaneous analysis of sweeteners, preservatives, and caffeine in sugar-free beverages
In this study, the optimization and performance evaluation of a high-performance liquid chromatography with diode array detection (HPLC–DAD) method...
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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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Role of Flavor in Health and Wellness Food Products
Health and wellness foodHealth and wellness foods products are typically designed to promote overall human well-being and a sustainable planet. The...
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Market Overview of Health and Wellness Food Products
The health and wellness of foods and beverages is a broad subject that continues to evolve and be of increasing interest to both consumers and...
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Emotional Response to Food Flavor and Its Application in Food Products
Emotion research has gained renewed attention in the marketing and advertising fields as a critical tool to predict consumer choice behavior. The...
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Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems
This research aimed to investigate the effects of sodium chloride (NaCl) on the formation of N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine...
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Bakery Products
The chapter, which describes baked products, is divided into five sections. (1). Introduction, the United States (US) baked product industry, the...
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Synbiotic Fermented Meat Products
With the increase of health awareness, consumers are focusing on strategies to maximize health-promoting compounds in meat products. Therefore, the...
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Dairy Products
This chapter, which describes milk and dairy products, is divided into 6 sections. (1) Introduction, definitions, Milk standards, (2) Dairy industry...
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Probiotic Emulsified Meat Products
Probiotics are live microorganisms that provide health benefits to the host, including improving gut health, boosting the immune system, and reducing...
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Sugar-free functional sweet basil drink: ultrasound-assisted extraction, process optimization, antioxidant and antidiabetic activity
The study aimed to optimize the yield and ultrasonic extraction (UAE) conditions of phenolics from citral genotype basil leaves using response...
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Neurotrophic Natural Products
Neurotrophins (NGF, BDNF, NT3, NT4) can decrease cell death, induce differentiation, as well as sustain the structure and function of neurons, which...
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Honey and Bee Products
As very valuable and health-beneficial food products, honey and other bee products are very susceptible to adulterations. This chapter is focused on...
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Safety of Processed Juice and Products
Juices and juice products have become popular beverages among consumers of all ages because they have excellent taste and nutritional qualities....
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Sugar and Confectionery Products
The aims of the chapter is to introduce sugar and confectionery products (S&C). The chapter is divided into five sections: (1). Introduction, the...
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Packaging of Cereal Products
The rapid change in lifestyle and socio-economic improvement has allowed cereals and cereal-based products, including bakery items, to occupy a...
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Microplastics contamination in selected staple consumer food products
The use of plastics in the manufacturing of food products is of concern as microplastics (MPs, 1 µm to 5 mm) find their way into food which poses...
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Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health. Considering the requirements of...
