Wyniki wyszukiwania

1

Evaluation of transgenic lines of cucumber [Cucumis sativus L.] with gene of thaumatin

100%

Gajc-Wolska J., Szwacka M., Malepszy S.

Vegetable Crops Research Bulletin

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2001

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tom 54

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nr 2

2

Study of wine proteins by immunological methods. II. Eevidence for structural similarity amongst the major wine proteins and structural dissimilarity with chitinase and thaumatin

86%

Picarra-Pereira M. A., Monteiro S., Loureiro V., Teixeira A., Ferreira R. B.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Natural sweeteners in a human diet

72%

Grembecka M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 3

Sweeteners, both natural and artificial, play an important role in a human diet as well as are of great importance to the food industry and dieticians. Many people associate sweet taste with sucrose, which is commonly known as table sugar. However, there are many sweet substances that food manufacturers add to food products because none of them is ideal for all applications. Besides sucrose there are also other sugars such as glucose and fructose that originate both from natural sources such as fruits and honey or from added sugars. Among sweeteners there are also compounds which have a sweet taste and contain no calories or those which sweetness is so intense so can be used at very low concentrations, thus, their impact on the total caloric value of the product is negligible. They can be classified due to their origin (natural or synthetic agents), the technological function (sweeteners and fillers), texture (powders and syrups), and nutritional value (caloric and non-caloric). Natural sweetening substances include carbohydrates, sugar alcohols, thaumatin and stevia. Besides providing well tasting foods, they might have an impact on products’ texture, color, preservation and caloric value. Sugar alcohols, which belong to carbohydrates, are both natural sugar substitutes and food additives. They are becoming more and more popular among consumers mainly due to their lower caloric values and glycemic indexes as well as anticariogenic effects. Sugar alcohols are often combined with other sweeteners to enhance food products’ sweetness. Stevia, which is 200 times sweeter than sucrose, is a non caloric substance whereas thaumatin, a sweet protein, provides 4 kcal/g but characterizes with sweetness about 2000 times higher than sucrose (on a weight basis).

4

The evaluation of cucumber fruit quality (Cucumis sativus L.) transgenic line with thaumatin gene

72%

Gajc-Wolska J., Szwacka M., Malepszy S.

Folia Horticulturae

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2005

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tom 17

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nr 2

5

Technological aspects of obtaining sterilised soy puddings

72%

Dluzewska E., Zuk A., Leszczynski K.

Polish Journal of Food and Nutrition Sciences

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2003

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tom 12/53

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nr 1

The aim of this study was to work out a recipe for sterilised soy puddings which, as an analogue of milk pudding, could compose a significant source of the soy protein in the diet. The investigations were performed to work out recipes for sterilised soy puddings containing similar contents of protein as those of based on milk or containing higher contents of soy protein up to 6.25 g in a 150 g portion of pudding. The quality of products was determined on the basis of the sensory evaluation, chemical composition determination, apparent viscosity, degree of starch gelatinisation, and investigation of sedimentation of high-temperature gelatinising starch. In the puddings additionally enriched in soy proteins, the respective consistency and sensory quality were achieved by adding 2.3% of the high-temperature gelatinising starch and 1.3% of the low-temperature gelatinising starch. Additive of thaumatin (at the level of 10 ppm in the final product) made the flavour enhancement of the sterilised soy puddings too extensive. As to the overall sensory quality, the sterilised soy puddings were inferior to the milk puddings nevertheless the soy puddings have been evaluated higher than the commercial soy puddings.

6

Phytochemistry, nutritional composition, and pharmacological activities of Thaumatococcus daniellii (Benth): a review

58%

Fadahunsi O., Adegbola P. I., Olorunnisola S. O., Akinloye O. A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2021

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tom 102

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nr 1

7

Effect of supplemental cucumber fruits, modified in terms of the level of sweet protein thaumatin, on the health parameters in rats

58%

Kosieradzka I., Sawosz E., Malepszy S., Pastuszewska B., Klucinski W.

Annals of Animal Science. Supplement

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2003

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nr 2

8

Srodki slodzace Czesc II. Srodki slodzace nie dostarczajace kalorii [ nonnutritive sweeteners ]

37%

Pordab Z.

Biuletyn Informacyjny Przemysłu Koncentratów Spożywczych

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1994

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tom 34

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nr 2

5-11

Ograniczanie wyników

Evaluation of transgenic lines of cucumber [Cucumis sativus L.] with gene of thaumatin

Study of wine proteins by immunological methods. II. Eevidence for structural similarity amongst the major wine proteins and structural dissimilarity with chitinase and thaumatin

Natural sweeteners in a human diet

The evaluation of cucumber fruit quality (Cucumis sativus L.) transgenic line with thaumatin gene

Technological aspects of obtaining sterilised soy puddings

Phytochemistry, nutritional composition, and pharmacological activities of Thaumatococcus daniellii (Benth): a review

Effect of supplemental cucumber fruits, modified in terms of the level of sweet protein thaumatin, on the health parameters in rats

Srodki slodzace Czesc II. Srodki slodzace nie dostarczajace kalorii [ nonnutritive sweeteners ]