Bell.Chemical stability of encapsulated aspartame in cakes without added sugar.Food Chemistry. 1998Wetzel C R,Bell L N.Chemical stability of encapsulated aspartame in cakes without addedsugar. Food Chemistry . 1998CLINTON R,,WETZEL L N.Chemical stability of en-capsulated aspartame in cakes without ...
The fruits are delicious and are sometimes used in the baking of biscuits as a sweetener because of their delicious sweet taste and fleshy mouthfeel. They are a highly rich source of sugar, nutrients, minerals, vitamins, and pharmaceutical secondary metabolites (Ahmed et al. 2014). In many ...
Vanillin is one of the most used food flavoring agents in the world, and has the reputation of "the king of edible flavors". It is mainly used as a flavor enhancer in the food industry, and is used in cakes, ice cream, soft drinks, chocolate, baking sugar and wine. The maximum usage...
Xylitol does not undergo Maillard browning reaction with amino acids, proteins, etc., so it is often used as a surface sweetener for baked goods; due to its chelating effect, it is not affected by yeast and lactic acid bacteria, and has the effect of preventing and treating dental caries,...
1). In general, potato chips contain more acrylamide than corn. In fact, the presence of acrylamide in chips was associated with the thermal action on asparagine and reducing sugars in cooked and fried foods. The more the food product is starchy, and the higher its sugar content, the more...
In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. The chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery...
Afterwards, AA were quantified with the internal standard method by measuring the absorption of reaction products with ninhydrin at 570 nm. Tryptophan was determined by high-performance liquid chromatography with fluorescence detection (extinction 280 nm, emission 356 nm), after alkaline hydrolysis with ...
used chemical raw materials, food, cosmetic, pharmaceutical and other industries have a very wide range of applications, can be used as sweeteners, moisturizing agents, excipients, preservatives and other use, both polyols nutrition advantage, namely low calorific value, low-sugar, anti-caries ...
adding erythritol can reduce calories by at least 30% without negative effects after use. In heavy sugar and heavy oil cakes and sponge cakes, erythritol and maltitol are used to completely replace sucrose, which can produce low-sugar and sugar-free products with good taste and good shelf life...
It is used for anti sticking of maltose, chewing gum, New Year cakes and other foods, as well as anti sticking powder of general cakes. Dibromo mannitol can be prepared by hydrobromic acid reaction. It can also be used as delicacy and low sugar sweetener for diabetics, such as food, ...