04054

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Showing 1-7 of 7 results for "04054" within Papers

In search of a role for carbonation: is this a good or bad taste?

Catia Sternini

Gastroenterology, 145(3), 500-503 (2013-07-31)

Sweet preference modified by early experience in mice and the related molecular modulations on the peripheral pathway.

Wei-Li Li et al.

Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)

The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice

Assessment of exposure of Korean consumers to acesulfame K and sucralose using a stepwise approach.

Mi-Sun Ha et al.

International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)

Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily intakes (ADIs).

Top-Down Control of Sweet and Bitter Taste in the Mammalian Brain.

Hao Jin et al.

Cell, 184(1), 257-271 (2021-01-09)

Hardwired circuits encoding innate responses have emerged as an essential feature of the mammalian brain. Sweet and bitter evoke opposing predetermined behaviors. Sweet drives appetitive responses and consumption of energy-rich food sources, whereas bitter prevents ingestion of toxic chemicals. Here

Modulation of sweet taste by umami compounds via sweet taste receptor subunit hT1R2.

Jaewon Shim et al.

PloS one, 10(4), e0124030-e0124030 (2015-04-09)

Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of

Effect of carbonation on brain processing of sweet stimuli in humans.

Francesco Di Salle et al.

Gastroenterology, 145(3), 537-539 (2013-05-30)

Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The

Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.

Pornrat Sinchaipanit et al.

Journal of the science of food and agriculture, 93(13), 3304-3311 (2013-04-16)

Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE)

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