Zobrazeno 1 - 10
of 997
pro vyhledávání: '"isomaltulose"'
Autor:
Rubio‐Arraez, Susana1 suruar@doctor.upv.es, Ferrer, Carlos1, Capella, Juan Vicente2, Ortolá, María Dolores1, Castelló, María Luisa1
Publikováno v:
Journal of Food Process Engineering. Apr2017, Vol. 40 Issue 2, pn/a-N.PAG. 8p.
Autor:
Kawaguchi, Takumi1 takumi@med.kurume-u.ac.jp, Nakano, Dan1, Oriishi, Tetsuharu1, Torimura, Takuji1
Publikováno v:
Molecular Medicine Reports. Aug2018, Vol. 18 Issue 2, p2033-2042. 10p. 3 Charts, 4 Graphs.
Autor:
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Alexandre Maciuk, Inge Mangelsdorf, Harry J. McArdle, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Alexandros Siskos, Henk vanLoveren, Lucien Ferreira da Costa, Océane Albert, Helle Katrine Knutsen
Publikováno v:
EFSA Journal, Vol 22, Iss 1, Pp n/a-n/a (2024)
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on isomaltulose syrup (dried) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The
Externí odkaz:
https://doaj.org/article/25d34473248b4d14b19727429e6c0815
Publikováno v:
BMC Sports Science, Medicine and Rehabilitation, Vol 15, Iss 1, Pp 1-11 (2023)
Abstract Background Ingestion of low-glycemic index (GI) isomaltulose (ISO) not only suppresses subsequent carbohydrate (CHO) oxidation but also inversely retains more CHO after prolonged endurance exercise. Therefore, ISO intake may affect anaerobic
Externí odkaz:
https://doaj.org/article/ae7f48a60c2748e78a238aeae2c8edfa
Autor:
Fleddermann, M.1, Rauh-Pfeiffer, A.1, Demmelmair, H.1, Holdt, L.2, Teupser, D.2, Koletzko, B.1 office.koletzko@med.uni-muenchen.de
Publikováno v:
PLoS ONE. 3/17/2016, Vol. 11 Issue 3, p1-14. 14p.
Autor:
Feng Zhao1 zhaofeng7100@163.com
Publikováno v:
Carpathian Journal of Food Science & Technology. 2016, Vol. 8 Issue 1, p65-73. 9p.
Publikováno v:
Pure & Applied Chemistry. 2015, Vol. 87 Issue 8, p827-839. 13p. 14 Diagrams.
Publikováno v:
Canadian Journal of Microbiology. Mar2015, Vol. 61 Issue 3, p193-199. 7p.
Publikováno v:
Foods, Vol 13, Iss 8, p 1228 (2024)
Isomaltulose is a novel sweetener and is considered healthier than the common sugars, such as sucrose or glucose. It has been internationally recognized as a safe food product and holds vast potential in pharmaceutical and food industries. Sucrose is
Externí odkaz:
https://doaj.org/article/393ed7ed5a5d4bbb8da665e1d406eb3d
Autor:
Ekaterina I. Bolshakova
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 4, Pp 623-630 (2022)
Sucrose is an important component in many foods. However, it can be dangerous for consumers’ health, if overconsumed. For instance, it may cause tooth decay. As a rule, sucrose provides sweetness and a certain dry matter content. Alternative sweete
Externí odkaz:
https://doaj.org/article/f69ca23afdad4af0be9e39181b521546