4.7 Review

Recent advance in technological innovations of sugar-reduced products

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation

Hammadi Hamza et al.

Summary: Substituting sucrose with date syrup treated with gamma rays at different doses improved the antioxidant activity and sensory quality of yogurt while maintaining its physico-chemical properties. Irradiation improved the microbiological quality of date syrup, with no significant effects on total sugars, proteins, phenols, or antioxidant activity of the syrup. The substitution enhanced antioxidant activity, phenols, proteins, and sugar content in yogurt, with good sensory scores.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

Article Biochemistry & Molecular Biology

Protective effect of beta-carotene on OVA-induced food allergy in mice by strengthening intestinal epithelial barrier function and regulating intestinal microflora

Huiying Kuang et al.

Summary: Beta-carotene may protect against food allergy by increasing the expression of tight junction proteins, promoting the regeneration of immunoglobulins and mucosal proteins, and regulating intestinal microflora.

FOOD & FUNCTION (2022)

Review Food Science & Technology

Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?

Amar D. E. Van Laar et al.

Summary: The paper reviews the metabolic health effects of rare sugars, with allulose showing a wide range of health effects, tagatose and isomaltulose having some health effects, while other rare sugars mainly providing health benefits in mechanistic studies. However, hardly any health claims have been approved for rare sugars due to a lack of evidence from human trials.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Food Science & Technology

Modulation of sweetness perception in confectionary applications

Tobias Kistler et al.

Summary: The development of sugar-reduced food products aim to enhance sweetness perception by implementing sensory modulation principles through uneven distribution of sucrose concentrations in a model confectionery system. This study found that a significant increase in sweetness perception could be achieved by structuring confectionary samples with a high sucrose gradient between different phases.

FOOD QUALITY AND PREFERENCE (2021)

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)

Article Food Science & Technology

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

Anne S. Bertelsen et al.

Summary: The study suggests that combining vanilla aroma with non- or low-calorie sweeteners can help reduce sugar content in foods for some consumers. The cross-modal effect of vanilla aroma on sweetness intensity varies between consumers from different countries.

FOOD QUALITY AND PREFERENCE (2021)

Article Food Science & Technology

Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt

Ana Alice Andrade Oliveira et al.

Summary: Studying the interaction between flavors and taste in yogurt can help reduce sugar content without compromising sensory quality, as seen in the successful reduction of sugar in yogurt with added vanilla and strawberry flavors.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking

Travest J. Woodbury et al.

Summary: This study compared the physicochemical properties of various sucrose replacers and found that they have different effects on starch properties. Some of these replacers showed similar effects to sucrose in model cookie baking.

JOURNAL OF FOOD SCIENCE (2021)

Article Food Science & Technology

The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Aislinn M. Richardson et al.

Summary: The main objective of the study was to determine minimum levels of fat and sucrose required for sensory acceptance of sponge cake while enhancing its nutritional quality. Results showed that replacing sucrose had significant impacts on certain sensory properties of sponge cake, whereas fat replacement had minimal effects on these properties. Simultaneous reduction in fat and sucrose content led to sponge cakes with increased dietary fiber.

FOODS (2021)

Article Food Science & Technology

Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

Cecilia Teresa Muniz Pereira et al.

Summary: The study aimed to verify the physical and sensory characteristics of skyr yogurt formulations with added mango pulp, FOS, and natural sweeteners. Results showed that the addition of mango pulp, FOS, and sweeteners impacted texture and syneresis of natural skyr yogurt. Acceptance of the samples varied between regions, with attributes like mango flavor, sweet taste, and yogurt flavor influencing acceptance positively.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions

Katy Su et al.

Summary: Reducing sugar in confectionery gels by aeration can maintain overall flavor perception, accelerate mass transfer of volatiles, and release sucrose at the food-saliva interface, allowing for the production of less calorie dense products without compromising flavor.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

Ana Laura Velazquez et al.

Summary: This study evaluated children's hedonic sensitivity to sugar reduction in three dairy products, finding that reducing sugar content within a certain range did not significantly affect children's hedonic reactions.

INTERNATIONAL DAIRY JOURNAL (2021)

Article Food Science & Technology

The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions

Andrey A. Tyuftin et al.

Summary: This study aimed to investigate the impact of different sugar size fractions on enhancing sweetness intensity of Shortbread biscuits and reducing sugar content. Results showed that samples containing 50% C-sugar were preferred over Control and F-sugar samples at the same level, without affecting the acceptability of the final product. These findings support the use of sugar particle size manipulation to create low-sugar baked biscuits that are consumer acceptable and commercially available.

JOURNAL OF FOOD SCIENCE (2021)

Article Food Science & Technology

Low-sugar strawberry yogurt: Hedonic thresholds and expectations

Louise Bergamin Athayde de Souza et al.

Summary: Reducing sugar in dairy products can be done without compromising sensory acceptance, with reductions of over 14% possible while still meeting Brazilian standards. Companies that have tested sugar reduction may have an advantage when dietary requirements are implemented.

JOURNAL OF SENSORY STUDIES (2021)

Article Food Science & Technology

Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content

Ashwini Gengatharan et al.

Summary: The study found that fermentation can be used to concentrate betacyanins in red pitahaya extracts by reducing sugar content, with S. cerevisiae showing the best efficiency. The optimization step indicated that temperature, time, and agitation speed have a significant impact on the sugar content and betacyanin concentration, while temperature and agitation speed are key factors for betacyanin yield.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Public, Environmental & Occupational Health

How do consumers respond to ?sin taxes ?? New evidence from a tax on sugary drinks

Eleonora Fichera et al.

Summary: The study found that the introduction of taxes on sugar sweetened beverages affected consumer purchasing behavior, with households reducing the quantity of taxed beverages purchased and increasing the purchase of untaxed beverages, resulting in an overall reduction in sugar content in beverages.

SOCIAL SCIENCE & MEDICINE (2021)

Article Psychiatry

Gut microbial taxa elevated by dietary sugar disrupt memory function

Emily E. Noble et al.

Summary: Research indicates that excessive early life consumption of sugar negatively impacts memory function in rats during adulthood, affecting hippocampal-dependent memory function and altering the gut microbiome, including the abundance of specific Parabacteroides species. Enrichment of these bacterial taxa during adolescence impairs hippocampal-dependent memory in adulthood, while early life sugar consumption and Parabacteroides microbial enrichment lead to alterations in gene expression related to intracellular kinase, neurotransmitter signaling, metabolic function, neurodegenerative disease, and dopaminergic signaling pathways.

TRANSLATIONAL PSYCHIATRY (2021)

Article Food Science & Technology

Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations

Hulya Ilyasoglu Buyukkestelli et al.

Summary: The study found that double emulsions containing saccharose were sweeter than single emulsions, potentially helping the food industry reduce sugar content. Excessive sugar consumption is associated with health issues, prompting the industry to decrease sugar levels, with double emulsion technology offering a promising solution.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Article Food Science & Technology

Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp

Cecilia Teresa Muniz Pereira et al.

Summary: This study investigated the effects of different sweeteners on the sensory profile and acceptance of skyr yogurt with mango pulp. The type of sweetener was found to impact the sensory characteristics and consumer acceptance of the product.

JOURNAL OF FOOD SCIENCE (2021)

Review Food Science & Technology

Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria-A review

Evandro Leite de Souza

Summary: This review discusses the effects of essential oils on beneficial microorganisms in foods, with a focus on lactic acid bacteria and other technological or probiotic microorganisms. Research has shown that the impact of essential oils on these microorganisms can vary depending on the type of oil, dosage, specific microorganism, and food formulation. Further studies are needed to understand the effects of essential oils on fermentation and microbial physiological aptitudes in foods, in order to select oils and doses that have minimal adverse effects on these beneficial microorganisms.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Engineering, Environmental

Rice straw and orange peel wastes as cheap and eco-friendly substrates: A new approach in β-galactosidase (lactase) enzyme production by the new isolate L. paracasei MK852178 to produce low-lactose yogurt for lactose-intolerant people

Walaa A. Abdel Wahab et al.

Summary: This study focuses on converting wastes into valuable products by producing beta-galactosidase using rice straw and orange peel as the main medium constituents. The optimized production process resulted in a significantly higher yield, and the enzyme was successfully applied in manufacturing low-lactose yogurt with no negative impact on its chemical and sensory properties.

WASTE MANAGEMENT (2021)

Article Food Science & Technology

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Khemiga Khemacheevakul et al.

Summary: This study utilized 3D printing technology to create sugar-reduced chocolates with desirable sensory qualities. The layering process achieved a 19% reduction in sugar content without altering the perceived sweetness and liking of the chocolates. The order of layering high and low sugar chocolates influenced the overall sweetness perception and temporal sensory profiles of the 3D printed chocolates.

FOODS (2021)

Article Food Science & Technology

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

Chu-Min Zhao et al.

Summary: This study developed a novel beverage by fermenting red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum, significantly improving its nutritional value, antioxidant capacity, and dietary fiber content. Experimental results showed that the development of this beverage could be an effective way to improve health and body functions.

FOODS (2021)

Review Food Science & Technology

Fermentation for tailoring the technological and health related functionality of food products

Netsanet Shiferaw Terefe et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Food Science & Technology

Are nutritional warnings more efficient than claims in shaping consumers' healthfulness perception?

Lia Nobrega et al.

FOOD QUALITY AND PREFERENCE (2020)

Article Food Science & Technology

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

Giuseppina Luzzi et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2020)

Article Agriculture, Dairy & Animal Science

Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures

S. S. Zhang et al.

JOURNAL OF DAIRY SCIENCE (2020)

Article Food Science & Technology

Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten

Shuyu Xiang et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Review Nutrition & Dietetics

Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions

Margaret Ashwell et al.

NUTRITION RESEARCH REVIEWS (2020)

Article Food Science & Technology

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Anne Sjoerup Bertelsen et al.

FOODS (2020)

Article Food Science & Technology

Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol

Tom Rice et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

Review Environmental Sciences

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Ariana Saraiva et al.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2020)

Review Food Science & Technology

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Dipendra Kumar Mahato et al.

FOODS (2020)

Article Nutrition & Dietetics

Effects of Non-nutritive Sweeteners on Sweet Taste Processing and Neuroendocrine Regulation of Eating Behavior

Alexandra G. Yunker et al.

CURRENT NUTRITION REPORTS (2020)

Article Food Science & Technology

Nanofiltration as a potential process for the reduction of sugar in apple juices on an industrial scale

Suwattana Pruksasri et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Agriculture, Dairy & Animal Science

Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener

Qingfeng Ban et al.

JOURNAL OF DAIRY SCIENCE (2020)

Proceedings Paper Materials Science, Multidisciplinary

Quantification of physicochemical and microstructure properties of dark chocolate incorporated with palm sugar and dates as alternative sweetener

S. Fatimah Ibrahim et al.

MATERIALS TODAY-PROCEEDINGS (2020)

Article Nutrition & Dietetics

The technological challenges of reducing the sugar content of foods

S. Erickson et al.

NUTRITION BULLETIN (2020)

Review Nutrition & Dietetics

Public health rationale for reducing sugar: Strategies and challenges

S. A. Stanner et al.

NUTRITION BULLETIN (2020)

Review Food Science & Technology

Sugar reduction without compromising sensory perception. An impossible dream?

Scott C. Hutchings et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Public, Environmental & Occupational Health

The impact of a sugar-sweetened beverages tax on oral health and costs of dental care in Australia

P. Marcin Sowa et al.

EUROPEAN JOURNAL OF PUBLIC HEALTH (2019)

Review Food Science & Technology

The sweet taste signalling pathways in the oral cavity and the gastrointestinal tract affect human appetite and food intake: a review

Pengfei Han et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2019)

Article Food Science & Technology

The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties

Aylin W. Sahin et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Food Science & Technology

Demonstrating cross-modal enhancement in a real food with a modified ABX test

Gloria Wang et al.

FOOD QUALITY AND PREFERENCE (2019)

Article Engineering, Chemical

High pressure assisted osmotic dehydrated ginger slices

Kshirod K. Dash et al.

JOURNAL OF FOOD ENGINEERING (2019)

Review Food Science & Technology

A review of food reformulation of baked products to reduce added sugar intake

Xiao Luo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Medicine, General & Internal

Estimating the potential impact of the UK government's sugar reduction programme on child and adult health: modelling study

Ben Amies-Cull et al.

BMJ-BRITISH MEDICAL JOURNAL (2019)

Review Food Science & Technology

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

Aylin W. Sahin et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Medicine, General & Internal

Association Between Soft Drink Consumption and Mortality in 10 European Countries

Amy Mullee et al.

JAMA INTERNAL MEDICINE (2019)

Article Food Science & Technology

Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie

Yunxian Song et al.

FOOD SCIENCE & NUTRITION (2019)

Article Food Science & Technology

Comparison of two sugar reduction strategies with children: Case study with grape nectars

Mayara Lima et al.

FOOD QUALITY AND PREFERENCE (2019)

Article Public, Environmental & Occupational Health

Ultra-processed foods and added sugars in the Chilean diet (2010)

Gustavo Cediel et al.

PUBLIC HEALTH NUTRITION (2018)

Article Food Science & Technology

Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration

Jianquan Luo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

Article Chemistry, Applied

Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch

Matthew C. Allan et al.

FOOD HYDROCOLLOIDS (2018)

Article Food Science & Technology

Maillard reaction progress in UHT milk during storage at different temperature levels and cycles

Anne Vuholm Sunds et al.

INTERNATIONAL DAIRY JOURNAL (2018)

Article Food Science & Technology

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

Stephanie Jeske et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Article Food Science & Technology

The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking

John C. Peters et al.

JOURNAL OF FOOD SCIENCE (2018)

Review Gastroenterology & Hepatology

Fructose and sugar: A major mediator of non-alcoholic fatty liver disease

Thomas Jensen et al.

JOURNAL OF HEPATOLOGY (2018)

Editorial Material Public, Environmental & Occupational Health

Front-of-package nutrition labelling policy: global progress and future directions

Rebecca Kanter et al.

PUBLIC HEALTH NUTRITION (2018)

Review Endocrinology & Metabolism

How Non-nutritive Sweeteners Influence Hormones and Health

Kristina I. Rother et al.

TRENDS IN ENDOCRINOLOGY AND METABOLISM (2018)

Review Agriculture, Dairy & Animal Science

Invited review: Sugar reduction in dairy products

H. R. McCain et al.

JOURNAL OF DAIRY SCIENCE (2018)

Review Pharmacology & Pharmacy

How sugars protect proteins in the solid state and during drying (review): Mechanisms of stabilization in relation to stress conditions

Maarten A. Mensink et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2017)

Article Food Science & Technology

Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception

Florencia Alcaire et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Public, Environmental & Occupational Health

Maternal consumption of artificially sweetened beverages during pregnancy, and offspring growth through 7 years of age: a prospective cohort study

Yeyi Zhu et al.

INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2017)

Article Gastroenterology & Hepatology

Sugar in Infants, Children and Adolescents: A Position Paper of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition Committee on Nutrition

Natasa Fidler Mis et al.

JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2017)

Article Food Science & Technology

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Maria Eletta Moriano et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Neurosciences

Taste buds: cells, signals and synapses

Stephen D. Roper et al.

NATURE REVIEWS NEUROSCIENCE (2017)

Review Nutrition & Dietetics

A review of total & added sugar intakes and dietary sources in Europe

Veronique Azais-Braesco et al.

NUTRITION JOURNAL (2017)

Review Nutrition & Dietetics

Sugars, Sweet Taste Receptors, and Brain Responses

Allen A. Lee et al.

NUTRIENTS (2017)

Article Food Science & Technology

Quality attributes of reduced-sugar Iranian traditional sweet bread containing stevioside

Mehdi Vatankhah et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)

Article Endocrinology & Metabolism

Sugar-sweetened beverages consumption is associated with abdominal obesity risk in diabetic patients

Razieh Anari et al.

DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS (2017)

Review Nutrition & Dietetics

The role of artificial and natural sweeteners in reducing the consumption of table sugar: A narrative review

Arshag D. Mooradian et al.

CLINICAL NUTRITION ESPEN (2017)

Review Medical Laboratory Technology

Sugar consumption, metabolic disease and obesity: The state of the controversy

Kimber L. Stanhope

CRITICAL REVIEWS IN CLINICAL LABORATORY SCIENCES (2016)

Article Behavioral Sciences

Miracle fruit: An alternative sugar substitute in sour beverages

Jessica Ferreira Rodrigues et al.

APPETITE (2016)

Article Chemistry, Applied

Sugar and polyol solutions as effective solvent for biopolymers

R. G. M. van der Sman

FOOD HYDROCOLLOIDS (2016)

Review Food Science & Technology

Developments in osmotic dehydration technique for the preservation of fruits and vegetables

Ishfaq Ahmed et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Medicine, General & Internal

Beverage purchases from stores in Mexico under the excise tax on sugar sweetened beverages: observational study

M. Arantxa Colchero et al.

BMJ-BRITISH MEDICAL JOURNAL (2016)

Article Medicine, General & Internal

Beverage purchases from stores in Mexico under the excise tax on sugar sweetened beverages: observational study

M. Arantxa Colchero et al.

BMJ-BRITISH MEDICAL JOURNAL (2016)

Article Biotechnology & Applied Microbiology

Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales

Camila M. Salgado et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Article Food Science & Technology

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Denize Oliveira et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Agriculture, Dairy & Animal Science

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis

X. E. Li et al.

JOURNAL OF DAIRY SCIENCE (2015)

Article Food Science & Technology

Multisensory processes in flavour perception and their influence on food choice

John Prescott

CURRENT OPINION IN FOOD SCIENCE (2015)

Article Food Science & Technology

Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis

Majid Hashemi et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2015)

Article Food Science & Technology

Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream

Soleiman Abbasi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Food Science & Technology

Artificial sweeteners - a review

Sanchari Chattopadhyay et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Multidisciplinary Sciences

Artificial sweeteners induce glucose intolerance by altering the gut microbiota

Jotham Suez et al.

NATURE (2014)

Review Nutrition & Dietetics

Non-nutritive sweeteners: Review and update

Padmini Shankar et al.

NUTRITION (2013)

Review Endocrinology & Metabolism

Artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements

Susan E. Swithers

TRENDS IN ENDOCRINOLOGY AND METABOLISM (2013)

Article Biotechnology & Applied Microbiology

Purification of lactic acid from microfiltrate fermentation broth by cross-flow nanofiltration

J. Sikder et al.

BIOCHEMICAL ENGINEERING JOURNAL (2012)

Article Food Science & Technology

Tasting spoons: Assessing how the material of a spoon affects the taste of the food

Betina Piqueras-Fiszman et al.

FOOD QUALITY AND PREFERENCE (2012)

Article Ophthalmology

There's more to taste in a coloured bowl

Vanessa Harrar et al.

PERCEPTION (2011)

Article Engineering, Chemical

Experimental study on the rejection of salt and dye with cellulose acetate nanofiltration membrane

Yi He et al.

JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS (2009)

Review Psychology, Experimental

The multisensory perception of flavor

Malika Auvray et al.

CONSCIOUSNESS AND COGNITION (2008)

Review Food Science & Technology

Low-calorie sweeteners and other sugar substitutes: A review of the safety issues

Manfred Kroger et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)

Article Engineering, Chemical

On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake

M Matuska et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Multidisciplinary Sciences

Thermal stimulation of taste

A Cruz et al.

NATURE (2000)