Selecting optimal mixtures of natural sweeteners for carbonated soft drinks through multi-objective decision modeling and sensory validation
暂无分享,去创建一个
José Ricardo Pérez-Correa | Fernando D. González-Nilo | Waldo Acevedo | Chloé Capitaine | Ricardo Rodríguez | Ingrid Araya-Durán | Eduardo Agosin | E. Agosin | F. González-Nilo | J. Pérez-Correa | I. Araya-Durán | Chloé Capitaine | Waldo Acevedo | R. Rodríguez
[1] Artificial sweeteners induce glucose intolerance by altering the gut microbiota , 2014, Nature.
[2] L. Lambertini,et al. First Experimental Demonstration of the Multipotential Carcinogenic Effects of Aspartame Administered in the Feed to Sprague-Dawley Rats , 2005, Environmental health perspectives.
[3] Pascal Schlich,et al. MODELING THE EVOLUTION OF THE PERFORMANCE OF A SENSORY PANEL: A MIXED‐MODEL AND CONTROL CHART APPROACH , 2007 .
[4] E. Agosin,et al. Identification, quantification, and sensory characterization of steviol glycosides from differently processed Stevia rebaudiana commercial extracts. , 2014, Journal of agricultural and food chemistry.
[5] B. D. Olafson,et al. Application of molecular simulation to derive phase diagrams of binary mixtures , 1992 .
[6] K. Brownell,et al. Effects of soft drink consumption on nutrition and health: a systematic review and meta-analysis. , 2007, American journal of public health.
[7] J. Wilber,et al. D‐tagatose, a novel hexose: acute effects on carbohydrate tolerance in subjects with and without type 2 diabetes , 1999, Diabetes, obesity & metabolism.
[8] B. B. Jensen,et al. Small-bowel absorption of D-tagatose and related effects on carbohydrate digestibility: an ileostomy study. , 2001, The American journal of clinical nutrition.
[9] K. Lopetcharat,et al. DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES: DESCRIPTIVE ANALYSIS OF CARBONATED LEMON-LIME BEVERAGES , 2012 .
[10] M. Busch-Stockfisch,et al. Optimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners , 2012 .
[11] S. Schmidt,et al. Descriptive analysis of cola and lemon/lime carbonated beverages , 2006 .
[12] Marco Biasini,et al. SWISS-MODEL: modelling protein tertiary and quaternary structure using evolutionary information , 2014, Nucleic Acids Res..
[13] M. Drew,et al. General pseudoreceptor model for sweet compounds: a semiquantitative prediction of binding affinity for sweet-tasting molecules. , 2002, Journal of Medicinal Chemistry.
[14] E. Agosin,et al. Docking and Molecular Dynamics of Steviol Glycoside-Human Bitter Receptor Interactions. , 2016, Journal of agricultural and food chemistry.
[15] M A Drake,et al. Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers. , 2013, Journal of food science.
[16] M. Deshmukh,et al. Intramolecular hydrogen bonding and cooperative interactions in carbohydrates via the molecular tailoring approach. , 2008, The journal of physical chemistry. A.
[17] Takanori Muto,et al. Structures of the extracellular regions of the group II/III metabotropic glutamate receptors , 2007, Proceedings of the National Academy of Sciences.
[18] H. Schifferstein. Cognitive factors affecting taste intensity judgments , 1996 .
[19] P. Remington,et al. Evaluation of reactions to food additives: the aspartame experience. , 1986, The American journal of clinical nutrition.
[20] F. Hu,et al. Contemporary Reviews in Cardiovascular Medicine Sugar-Sweetened Beverages, Obesity, Type 2 Diabetes Mellitus, and Cardiovascular Disease Risk , 2010 .
[21] Julio Caballero,et al. Study of interaction energies between the PAMAM dendrimer and nonsteroidal anti-inflammatory drug using a distributed computational strategy and experimental analysis by ESI-MS/MS. , 2012, The journal of physical chemistry. B.
[22] Tomomi Fujimaru,et al. Sensory characteristics and relative sweetness of tagatose and other sweeteners. , 2012, Journal of food science.
[23] M.A. El-Sharkawi,et al. Pareto Multi Objective Optimization , 2005, Proceedings of the 13th International Conference on, Intelligent Systems Application to Power Systems.
[24] B. Cowart. The addition of CO2 to traditional taste solutions alters taste quality. , 1998, Chemical senses.
[25] F. Di Salle,et al. Effect of carbonation on brain processing of sweet stimuli in humans. , 2013, Gastroenterology.
[26] Martin McKee,et al. Relationship of soft drink consumption to global overweight, obesity, and diabetes: a cross-national analysis of 75 countries. , 2013, American journal of public health.
[27] John W. Gorman,et al. Simplex Lattice Designs for Multicomponent Systems , 1962 .
[28] S. Schiffman,et al. Bitterness of sweeteners as a function of concentration , 1995, Brain Research Bulletin.
[29] C. Ross,et al. Sweetener blend optimization by using mixture design methodology and the electronic tongue. , 2014, Journal of food science.
[30] Manuel C. Peitsch,et al. SWISS-MODEL: an automated protein homology-modeling server , 2003, Nucleic Acids Res..
[31] H. Bertelsen,et al. D-tagatose--a novel low-calorie bulk sweetener with prebiotic properties. , 1999, World review of nutrition and dietetics.
[32] Tracey Hollowood,et al. Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage , 2009 .
[33] E. Agosin,et al. Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking. , 2018, Food chemistry.
[34] G. Dubois,et al. Development of rebiana, a natural, non-caloric sweetener. , 2008, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[35] James J. P. Stewart,et al. Optimization of parameters for semiempirical methods VI: more modifications to the NDDO approximations and re-optimization of parameters , 2012, Journal of Molecular Modeling.
[36] Ji-hye Choi,et al. Optimal sensory evaluation protocol to model concentration–response curve of sweeteners , 2014 .
[37] G. Inglett,et al. Sweetening agents of plant origin , 1986 .
[38] D. Kilcast,et al. Psychophysical characterization of new sweeteners of commercial importance for the EC food industry , 1996 .
[39] Gade Pandu Rangaiah,et al. Application and Analysis of Methods for Selecting an Optimal Solution from the Pareto-Optimal Front obtained by Multiobjective Optimization , 2017 .
[40] W. Meyerhof,et al. Human psychometric and taste receptor responses to steviol glycosides. , 2012, Journal of agricultural and food chemistry.
[41] S. Schiffman,et al. Effect of repeated presentation on sweetness intensity of binary and ternary mixtures of sweeteners. , 2003, Chemical senses.
[42] John C. Castura,et al. Feedback calibration: A training method for descriptive panels , 2007 .