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Artificial and Natural Sweeteners: Chemical and Biological Properties, Production Processes and Potential Harmful Effects
(Brazilian Chemical Soc, 2020-09-01)
There are indications of the use of substances with sweetening properties since the Stone Age (Prehistory), whether in their natural species such as honey, pulps of figs and dates or, more recently, in food additives, such ...
The effect of different sweeteners in low-calorie yogurts - a review
(Blackwell Publishing, 2005-11-01)
Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper ...
The effect of different sweeteners in low-calorie yogurts - a review
(Blackwell Publishing, 2005-11-01)
Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper ...
The effect of different sweeteners in low-calorie yogurts - a review
(Blackwell Publishing, 2014)
Potentiometric determination of saccharin in commercial artificial sweeteners using a silver electrode
(Elsevier B.V., 2003-11-01)
A simple, precise, rapid and low-cost potentiometric method for saccharin determination in commercial artificial sweeteners is proposed. Saccharin present in several samples of artificial sweeteners is potentiometrically ...
Potentiometric determination of saccharin in commercial artificial sweeteners using a silver electrode
(Elsevier B.V., 2003-11-01)
A simple, precise, rapid and low-cost potentiometric method for saccharin determination in commercial artificial sweeteners is proposed. Saccharin present in several samples of artificial sweeteners is potentiometrically ...
Evaluation Of The Sweetener Content In Diet/light/zero Foods And Drinks By Hplc-dad
(SPRINGER INDIANEW DELHI, 2015)
Influence of artificial sweeteners on the kinetic and metabolic behavior of Lactobacillus delbrueckii subsp. bulgaricus
(International Association for Food Protection, 2007-10)
The addition of artificial sweeteners to a LAPT (yeast extract, peptone, and tryptone) medium without supplemented sugar increased the growth rate and final biomass of Lactobacillus delbrueckii subsp. bulgaricus YOP 12 ...