Substitution of sucrose with HFCS-55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties

Article Food Science & Technology

Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes

Tulay Ozcan et al.

Summary: The study showed that yogurt sweetened with steviol glycosides and red beetroot bioactive components had improved viability of Lactobacillus casei and enhanced sensory properties. The combination of phytochemicals and steviol glycosides in fermented yogurt products demonstrated adequate nutritional effects and high probiotic viability.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2021)

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Article Food Science & Technology

Fructose and high fructose corn syrup: are they a two-edged sword?

Nasim Khorshidian et al.

Summary: High-fructose syrups are commonly used in the food industry, but their intake may have direct relationships with adverse health effects such as obesity and the metabolic syndrome, attracting negative attention recently. Studies have suggested potential correlations between high fructose-rich diet and negative effects, but generalizing these findings to high fructose corn syrup (HFCS) is not certain due to using high concentrations of pure fructose in prior research. The advantages and possible disadvantages of HFCS application and consumption are currently challenging issues between nutritionists and food technologists.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2021)

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Article Chemistry, Applied

Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Cristiane P. Larosa et al.

Summary: The addition of different types of sugar increased the population of Lactobacillus, antioxidant activity, and antagonistic activity against pathogens in sheep milk kefir, while also improving the fatty acid profile and volatile compounds.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology