Zobrazeno 1 - 10
of 428
pro vyhledávání: '"sugar reduction"'
Publikováno v:
British Food Journal, 2023, Vol. 125, Issue 10, pp. 3656-3678.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-11-2022-0937
Publikováno v:
BMC Oral Health, Vol 23, Iss 1, Pp 1-10 (2023)
Abstract Background In South Africa, an estimated 85% of the population relies on the public sector for oral health services. With poor infrastructure and inadequate personnel, over 80% of children with dental caries remain untreated. To reduce this
Externí odkaz:
https://doaj.org/article/c86832782412402b8ec2670e238feb2c
Autor:
Glenn Birksø Hjorth Andersen, Caroline Laura Dam Christensen, John C. Castura, Niki Alexi, Derek V. Byrne, Ulla Kidmose
Publikováno v:
Beverages, Vol 10, Iss 3, p 54 (2024)
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with diffe
Externí odkaz:
https://doaj.org/article/49490954e90740ccb4a8c37cba8bf1f1
Autor:
Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Wannarat Leesuksawat, Saynamphung Tongsai
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2229-2242 (2023)
ABSTRACTSweet egg yolk drops are one of the traditional Thai desserts made by dropping egg yolk batter into a boiling syrup with high sugar concentration to form teardrop shapes. The objectives of this study were to optimize the ratio of sugar substi
Externí odkaz:
https://doaj.org/article/5c3caa6eda324cc69d84a4ca37c1dffa
Autor:
Maktum Muharja, Siska Nuri Fadilah, Nur Fadhilah, Rizki Fitria Darmayanti, Arief Widjaja, Achri Isnan Khamil
Publikováno v:
Rekayasa, Vol 16, Iss 2, Pp 107-116 (2023)
Subcritical water hydrolysis of bagasse requires energy to convert lignocellulosic biomass into fermentation-ready sugars. Bagasse biomass has the potential to be used as raw material for the production of reducing sugar. This study evaluates the eff
Externí odkaz:
https://doaj.org/article/c8c796d4e46a4385ae0568a98df0a7d7
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/a5f30d4a89d545db9b18a784d2ecfedc
Autor:
Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, Pasquale Filannino, Olimpia Vincentini, Francesca De Battistis, Raffaella Di Cagno, Marco Gobbetti
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100833- (2024)
Excessive sugar consumption in young people, who are the major consumers of sugary drinks, combined with limited physical activity, is an important determinant of obesity. Despite their natural appeal, fruit juices have a similar sugar content to tha
Externí odkaz:
https://doaj.org/article/a1cebbb0416d428b8fbd54d88c1fd324
Publikováno v:
Nutrition & Food Science, 2022, Vol. 53, Issue 1, pp. 162-177.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-02-2022-0051
Autor:
Christina Laeticia Pappe, Beeke Peters, Henrik Dommisch, Johan Peter Woelber, Olga Pivovarova-Ramich
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
BackgroundThe Western diet, especially beverages and high processed food products, is high in sugars which are associated with the development of obesity and diabetes. The reduction of refined carbohydrates including free and added sugars improves gl
Externí odkaz:
https://doaj.org/article/39a97fee5d454614b0f84cd9e59d78cb
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