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Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system
The present study investigated the sweetness interaction and the sensory characteristics of a novel glycosylated rebaudioside A (g-reb_A) when mixed...
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Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol
Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes....
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Glycyrrhetic acid monoglucuronide: sweetness concentration–response and molecular mechanism as a naturally high-potency sweetener
Glycyrrhetic acid monoglucuronide (GAM) is obtained from the natural sweetener glycyrrhizin through enzymolysis. Its sweetness concentration–response...
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Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation
The human sweet taste receptor is a TAS1R2/TAS1R3 heterodimer. To investigate the correlation between the in vitro affinity of sweeteners with stably...
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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...
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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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Low calorie cocoa-based products: a short review
Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a...
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Fig (Ficus carica) Syrup as a Natural Sugar Substitute
The current consumption of added sugar is much higher than the dietary recommendations in many parts of the world. To minimize the intake of added...
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Taste Sensor: Electronic Tongue with Lipid Membranes
Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In this review, we focus on a potentiometric taste sensor...
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Natural Sweeteners
The interest in low caloric food products consumption is has been growing over time since obesity and diabetes are becoming public health. Therefore,...
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Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts
Stevia rebaudiana has been used since hundreds of years as a natural sweetener, it is 300–450 times sweeter than sugar. The study aimed at...
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Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review
Stevia ( Stevia rebaudiana ) has been employee for develo** food products as a substitute for sucrose, low caloric, and natural sweetener. Different...
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Regulation of Natural Food Additives
The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and...
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Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus
To better understand the delicious taste characteristics of Butyriboletus roseoflavus , the aqueous extract was separated and combined with sensory...
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Chocolate: Food for Mood
Chocolate, revered as the “food of the gods,” has a storied history dating back to the Aztecs, who used it for various purposes, including enhancing...
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Ultrasound-assisted extraction for simultaneous quantitation of potential sweetening compounds from Derris reticulata aqueous extracts: a response surface methodology approach
Derris reticulata or “Oi Sam Saun” is an extremely sweet Thai plant, rich in bioactive compounds, and widely used for its medicinal properties. In...
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A survey on computational taste predictors
Taste is a sensory modality crucial for nutrition and survival, since it allows the discrimination between healthy foods and toxic substances thanks...
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Technologies for the Extraction and Post-extraction of Stevia rebaudiana Leaves
Due to the perceived link between sugar and diseases such as diabetes, obesity, and cardiovascular diseases, the market for low-calorific sugar...
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Introduction to Superfoods
Superfoods. The term conjures up visions of vitality and longevity gained by the consumption of single potent foodstuff. While the idea of something...
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Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums
IntroductionDuring sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings. However, this is...
