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Sweeter
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as Aspartame and Neohesperidin Dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets. In North America, common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, and stevia; cyclamate is also used outside the United States. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. Approved artificial sweeteners do not cause cancer. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweeteners as a safe replacement for sugars can he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets. In North America, common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, and stevia; cyclamate is also used outside the United States. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. Approved artificial sweeteners do not cause cancer. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweeteners as a safe replacement for sugars can he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspartame
Aspartame is an artificial non-saccharide sweetener 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names ''NutraSweet'', ''Equal'', and ''Canderel''. First submitted for approval as a food ingredient in 1974, aspartame was approved by the US Food and Drug Administration (FDA) in 1981. Aspartame is one of the most rigorously tested food ingredients. Reviews by over 100 governmental regulatory bodies found the ingredient safe for consumption at current levels.Food Standards Australia New Zealand: , several reviews of clinical trials showed that using aspartame in place of sugar reduces calorie intake and body weight in adults and children. Uses Aspartame is around 180 to 200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces of energy per gram when metabolized, the quantity of aspartame ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspartame
Aspartame is an artificial non-saccharide sweetener 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names ''NutraSweet'', ''Equal'', and ''Canderel''. First submitted for approval as a food ingredient in 1974, aspartame was approved by the US Food and Drug Administration (FDA) in 1981. Aspartame is one of the most rigorously tested food ingredients. Reviews by over 100 governmental regulatory bodies found the ingredient safe for consumption at current levels.Food Standards Australia New Zealand: , several reviews of clinical trials showed that using aspartame in place of sugar reduces calorie intake and body weight in adults and children. Uses Aspartame is around 180 to 200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces of energy per gram when metabolized, the quantity of aspartame ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neohesperidin Dihydrochalcone
Neohesperidin dihydrochalcone, sometimes abbreviated to neohesperidin DC or simply NHDC, is an artificial sweetener derived from citrus. It is particularly effective in masking the bitter tastes of other compounds found in citrus, including limonin and naringin. Industrially, it is produced by extracting neohesperidin from the bitter orange, and then hydrogenating this to make NHDC. Discovery NHDC was discovered during the 1960s as part of a United States Department of Agriculture research program to find methods for minimizing the taste of bitter flavorants in citrus juices. Neohesperidin is one such bitter compound. When treated with potassium hydroxide or another strong base, and then catalytically hydrogenated, it becomes NHDC. Profile NHDC in pure form is found as a white substance not unlike powdered sugar. It has an intense sweet taste because it stimulates the sweet receptor TAS1R2+TAS1R3 in humans, although this is species-dependent, as the equivalent receptor in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, Berry, berries, and most List of root vegetables, root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharin
Saccharin (''aka'' saccharine, Sodium sacchari) is an artificial sweetener with effectively no nutritional value. It is about 550 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and especially for masking bitter taste of some medicines. Etymology Saccharin derives its name from the word "saccharine", meaning "sugary". The word saccharine is used figuratively, often in a derogative sense, to describe something "unpleasantly over-polite" or "overly sweet". Both words are derived from the Greek word (''sakkharon'') meaning "gravel". Similarly, saccharose is an obsolete name for sucrose (table sugar). Properties Saccharin is heat-stable. It does not react chemically with other food ingredients; as such, it stores well. Blends of saccharin with other sweeteners are often used to compensate for each sweetener's weaknesses and faults. A 10:1 cyclamate–sacch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemotaxis
Chemotaxis (from '' chemo-'' + ''taxis'') is the movement of an organism or entity in response to a chemical stimulus. Somatic cells, bacteria, and other single-cell or multicellular organisms direct their movements according to certain chemicals in their environment. This is important for bacteria to find food (e.g., glucose) by swimming toward the highest concentration of food molecules, or to flee from poisons (e.g., phenol). In multicellular organisms, chemotaxis is critical to early development (e.g., movement of sperm towards the egg during fertilization) and development (e.g., migration of neurons or lymphocytes) as well as in normal function and health (e.g., migration of leukocytes during injury or infection). In addition, it has been recognized that mechanisms that allow chemotaxis in animals can be subverted during cancer metastasis. The aberrant chemotaxis of leukocytes and lymphocytes also contribute to inflammatory diseases such as atherosclerosis, asthma, and arthr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberry Shortcake
Strawberry shortcake may refer to: * Strawberry shortcake (dessert), a shortcake served with strawberries * "Strawberry Shortcake, Huckleberry Pie," a song published in 1956; a version by The Brother Sisters was released by Mercury Records in 1960 * Strawberry Shortcake, a cartoon character and franchise created by American Greetings ** ''Strawberry Shortcake'' (2003 TV series) ** List of 1980s Strawberry Shortcake television specials * ''Strawberry Shortcakes'' (manga), a 2002 manga by Kiriko Nananan ** ''Strawberry Shortcakes'', a 2006 film after the eponymous manga * The shortened title of ''Strawberry on the Shortcake'', a Japanese romance movie * "Strawberry Shortcake" (song), a 1968 song by Jay & the Techniques Jay & the Techniques was an American pop group formed in Allentown, Pennsylvania during the mid-1960s. Their song "Apples, Peaches, Pumpkin Pie", released in 1967 on the Smash label, reached the Top 10 on the ''Billboard'' Hot 100 chart. Biogra ..., different f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Motility
Motility is the ability of an organism to move independently, using metabolic energy. Definitions Motility, the ability of an organism to move independently, using metabolic energy, can be contrasted with sessility, the state of organisms that do not possess a means of self-locomotion and are normally immobile. Motility differs from mobility, the ability of an object to be moved. The term vagility encompasses both motility and mobility; sessile organisms including plants and fungi often have vagile parts such as fruits, seeds, or spores which may be dispersed by other agents such as wind, water, or other organisms. Motility is genetically determined, but may be affected by environmental factors such as toxins. The nervous system and musculoskeletal system provide the majority of mammalian motility. In addition to animal locomotion, most animals are motile, though some are vagile, described as having passive locomotion. Many bacteria and other microorganisms, and multicellu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
MPA Theory Of Sweetness
MPA or mPa may refer to: Academia Academic degrees * Master of Performing Arts * Master of Professional Accountancy * Master of Public Administration * Master of Public Affairs Schools * Mesa Preparatory Academy * Morgan Park Academy * Mounds Park Academy * Mount Pisgah Academy Science and medicine * Megapascal, SI unit of pressure * Marine protected area * MeerKAT Precursor Array for the MeerKAT radio telescope in South Africa * Microscopic polyangiitis, a disease * Minor physical anomalies * Movement pattern analysis, for assessing motivations Chemicals * Medroxyprogesterone acetate * 3-Mercaptopropionic acid * Methiopropamine, (N-methyl-1-(thiophen-2-yl)propan-2-amine) * Methylphosphonic acid * Mycophenolic acid, an immunosuppressant drug * 4-Nonanoylmorpholine or morpholide pelargonic acid Legislation * Marriage Protection Act, 2003–2004 US federal bill Organizations and companies * Macedonian Press Agency, Greece * Maine Principals' Association, governing school s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
