Zobrazeno 1 - 10
of 384
pro vyhledávání: '"natural sweetener"'
Autor:
Vladimir A. Veselovsky, Daria I. Boldyreva, Evgenii I. Olekhnovich, Ksenia M. Klimina, Vladislav V. Babenko, Natalia V. Zakharevich, Andrey K. Larin, Maxim D. Morozov, Polina Y. Zoruk, Petr V. Sergiev, Olga A. Dontsova, Igor V. Maev, Tamara S. Novik, Anatoly A. Kotlobay, Vassili N. Lazarev, Maria A. Lagarkova
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Sweet-tasting proteins (SPs) are proteins of plant origin initially isolated from tropical fruits. They are thousands of times sweeter than sucrose and most artificial sweeteners. SPs are a class of proteins capable of causing a sweet taste sensation
Externí odkaz:
https://doaj.org/article/e79bc8b6ef6f4ec7ab7af6b5f6995de1
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 336-342 (2023)
In order to explore the effects of different amounts of mogroside (0%, 0.1%, 0.3%, 0.5%) on the quality and the storage stability of stewed pork belly. By measuring the sensory, texture, color of the stewed pork belly, as well as the pH value, TBARS
Externí odkaz:
https://doaj.org/article/1bc7810cd53a481fa940865b1cf647a8
Autor:
Silvia Oktavia Nur Yudiastuti, Wiwik Handayani, Elok Kurnia Novita Sari, Rizza Wijaya, Aulia Brilliantina, Ahmad Haris Hasanuddin Slamet
Publikováno v:
International Journal of Islamic Education, Research and Multiculturalism, Vol 6, Iss 1 (2024)
The use of enzymes in Indonesia is increasing rapidly and is used in various industries, especially FCMG. One of the enzymes that is widely used is xylanase, which is an extracellular enzyme that can hydrolyze xylan into xylose and xylo-oligosacchari
Externí odkaz:
https://doaj.org/article/261a395cde8343de8e5449570f823b47
Autor:
Mirinal Kumar Rayappa
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100829- (2023)
Non-centrifugal sugar (NCS) refers to the unrefined natural sugar that is obtained by solvent (naturally present water) evaporation of tree sap resulting in the subsequent crude crystallization of sugar molecules. Compared to the globally available w
Externí odkaz:
https://doaj.org/article/ed6b6ba6f9a149cab07c135f04258f1c
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100309- (2023)
In the modern era, ice cream is a widely consumed dessert in our society. The main aim of the study is replacement of sugar by natural Sweetener and create good quality of ice cream. Based on chemical, physical, and microbiological parameters, ice cr
Externí odkaz:
https://doaj.org/article/9d1a83e66481486689e4f9dc2f9e5520
Autor:
Tianyuan SHI, Guoqiang CAO
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 453-459 (2023)
Sweet protein as a kind of natural sweeteners, has low calories, high sweetness, and safety to eat. However, due to the raw material growth conditions, short expiry date and other restrictions, resulted high production costs. Gene engineering express
Externí odkaz:
https://doaj.org/article/4d8bb1dc94224473921ad326bdb0bfd2
Publikováno v:
Jurnal Natural, Vol 22, Iss 3, Pp 198-208 (2022)
Stevia rebaudiana is very famous as natural sweeteners and potentially for lowering blood sugar. The benefits of Stevia rebaudiana are numerous, and various pharmacological activities have been found, such as efforts to treat diseases such as diabete
Externí odkaz:
https://doaj.org/article/f3229fe9517b46d785b9627b2d713da1
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