This study was aimed at investigating the impact of different non‐caloric and reduced‐
calorie sugar blends on the physicochemical, rheological and sensory properties of sweet …

Sugar has a role in the intrinsic properties of the product and gives a satiety effect after
consumption. Nevertheless, its adverse effect on the human body becomes an essential …

Since sugar reduction is a pillar of the international nutritional guideline, the food industry is
constantly looking for new ingredients able to replace sugar technological functionality while …

This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the
balance between healthiness and desirable sensory characteristics associated with the …

The concentrations of sugar, vitamin C, and polyphenols, as well as antioxidant and anti-
inflammatory capacity of commercial apple beverage products in Singapore, were not …

Abstract The Codex Alimentarius Commission, a central part of the joint Food and
Agricultural Organization/World Health Organizations Food Standards Program, adopts …

Выполнен обзор коммерчески доступных сиропов из различного натурального
растительного сырья, используемых в качестве альтернативных сахару …

Sugar reduction in processed foods and beverages is the most prominent global
phenomena in recent years due to sugar's high association with several chronic diseases …

Dietary habits and food consumption are essential for fostering healthy and active lifespan.
The development of foods customized to people's unique requirements may encourage the …

A standard sample of apricot jam was prepared and sucrose was replaced with Stevia
sweetener (Rebaudioside A), one of the glycoside stevia compounds, with replacement …