Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dan S Gaspard"'
Autor:
Jeffrey C. Evans, Erik D. Hagestuen, David I. Pattison, Corin Storkey, Jamie A. Koehler, Dan S Gaspard, Michael J. Davies
Publikováno v:
Food Chemistry. 173:645-651
Exposure of the naturally-occurring sweetener monatin to light and metal ions results in loss of both parent monatin and total indole (monatin plus monatin lactone/lactam) in mock beverage solutions, with an accompanying decrease in sweetness. In thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::339344ed2ca074e2a4c6462099f4f630
https://doi.org/10.1016/j.foodchem.2014.10.054
https://doi.org/10.1016/j.foodchem.2014.10.054
Publikováno v:
The FASEB Journal. 28
Formulation and processing can improve nutritional, functional, and health attributes of foods. In breads, addition of whole wheat (WW) enhances content of dietary fiber, proteins, and non-nutrients: minerals and antioxidants. Bioaccessibility of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::514213741af8c7825077217e61930244
https://doi.org/10.1096/fasebj.28.1_supplement.1044.13
https://doi.org/10.1096/fasebj.28.1_supplement.1044.13
Publikováno v:
Journal of agricultural and food chemistry. 62(15)
The sodium, potassium, or mixed sodium/potassium salt of the naturally occurring high-potency sweetener (2R,4R)-monatin, also known by the common name arruva, degrades over time in model beverage solutions in the presence of light. By use of UHPLC, L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06579f6461a12f2ec5a09a6609de018a
https://pubmed.ncbi.nlm.nih.gov/24628536
https://pubmed.ncbi.nlm.nih.gov/24628536
Autor:
Vicenta Manuela Garcia-Campayo, Breann Rasmussen, Bill Aimutis, Dan S Gaspard, Chad Rieschl, Teri M. Paeschke
Publikováno v:
The FASEB Journal. 27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e58b44355d964227535824e4f498933e
https://doi.org/10.1096/fasebj.27.1_supplement.636.20
https://doi.org/10.1096/fasebj.27.1_supplement.636.20