Cyclamate
Mostrando 1-12 de 23 artigos, teses e dissertações.
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1. Storage stability of standard and diet figs canned in syrup
Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose
Food Sci. Technol. Publicado em: 31/07/2017
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2. Effects of lactose-containing stevioside sweeteners on dental biofilm acidogenicity
The aim of this study was to evaluate the effect of a commercial lactose-containing stevioside sweetener on biofilm acidogenicity in vivo. Nine volunteers refrained from brushing their teeth for 3 days in five phases. On the 4th day of each phase, the pH of the biofilm was measured by the “Strip method”. Interproximal plaque pH was measured before and up
Braz. oral res.. Publicado em: 04/08/2014
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3. Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence
The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners. Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the ideal pulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners wer
Food Sci. Technol. Publicado em: 11/03/2014
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4. Desenvolvimento e otimização de metodologia para análise de edulcorantes por Eletroforese Capilar
An innovative methodology was developed to simultaneously separate and quantify aspartame, cyclamate, saccharin and acesulfame-K through capillary electrophoresis with direct and indirect detection of UV, analysis time of roughly 6 minutes and with no sample derivatization. As the cyclamate has low absorptivity we used a system of electrolyte added to a chro
Publicado em: 2010
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5. Comparison of Potassium and Sodium Content in Diet and Non-Diet Soft Drinks by Using Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection
Capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D) was used for determination of sodium and potassium concentrations in diet and non-diet soft drinks. Higher sodium concentrations were found in the diet samples due to the utilization of sodium salts of cyclamate and saccharine as sweeteners. The CE-C4D method ca
Eclética Química. Publicado em: 2009
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6. Efeitos do ciclamato de sódio e do aspartame na placenta de uma ratas: estudo morfométrico
To evaluate the effects on the placenta of the administration to rats during embryogenesis, of sodium cyclamate or aspartame. Method: Administration of respectively, 14 mg/kg of aspartame via an orogastric sound to a group of rats during their tenth to fourteenth day of pregnancy, of 60 mg/Kg of sodium cyclamate intraperitonially to another group, and of equ
Publicado em: 2008
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7. Determinação voltamétrica de ciclamato de sódio em produtos dietéticos empregando um eletrodo de diamante dopado com boro
The use of square-wave voltammetry in conjunction with a cathodically pre-treated diamond electrode for the analytical determination of sodium cyclamate is described. The samples were analyzed as received in a 0.5 mol L-1 H2SO4 solution in the concentration range from 5.0 × 10-5 mol L-1 to 4.1 × 10-4 mol L-1, with a detection limit of 4.8 × 10-6 mol L-1.
Química Nova. Publicado em: 2008
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8. Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor
The present work had as objective to evaluate the sensory profiles of the strawberry yogurt sweetened with different sweeteners and to determine which were the information in the packing of a yogurt "light" that had influence in the purchase intention for the consumer. The yogurt was processed using whole and pasteurized milk type C and standardized with 3.0
Publicado em: 2007
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9. Analysis of different sweeteners in peach nectar : determination of ideal sweetness, equivalent sweetness, acceptance analysis and determination of the sensory profile. / Analise de diferentes edulcorantes em nectar de pessego : determinação da doçura ideal, equivalencias em doçura, analise de aceitação e determinação do perfil sensorial.
Nowadays, consumers expect more pleasure from food as well as pleasant sensory characteristic s, such as taste, flavor, color and texture. On the other hand, food must be low in fat, sugar and calories, maintaining or increasing health and well being. With obesity as an epidemic and the increase of people?s interest in food that provide health benefits, swee
Publicado em: 2007
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10. Voltammetric determination of aspartame and sodium Cyclamate in dietary products employing boron doped Diamond electrode. / Determinação voltamétrica de aspartame e ciclamato de sódio em produtos dietéticos empregando um eletrodo de diamante dopado com boro.
Neste trabalho descreve-se o desenvolvimento de procedimentos eletroanalíticos para a determinação dos edulcorantes aspartame e ciclamato de sódio em produtos dietéticos utilizando um eletrodo de diamante dopado com boro (BDD) e a voltametria de onda quadrada (SWV). No primeiro procedimento desenvolvido determinou-se aspartame em produtos dietéticos em
Publicado em: 2007
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11. Determinação voltamétrica de aspartame e ciclamato de sódio em produtos dietéticos empregando um eletrodo de diamante dopado com boro / Voltammetric determination of aspartame and sodium cyclamate in dietary products employing boron doped diamond electrode
Neste trabalho descreve-se o desenvolvimento de procedimentos eletroanalíticos para a determinação dos edulcorantes aspartame e ciclamato de sódio em produtos dietéticos utilizando um eletrodo de diamante dopado com boro (BDD) e a voltametria de onda quadrada (SWV). No primeiro procedimento desenvolvido determinou-se aspartame em produtos dietéticos em
Publicado em: 2007
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12. Analysis of liquid stevioside and cyclamate-saccharin dietetic sweeteners by inductively coupled plasma optical emission spectrometry without sample treatment
A determinação de espécies inorgânicas em adoçantes líquidos à base de ciclamato-sacarina e esteviosídeo é descrita. O método, sem tratamento prévio da amostra, é baseado na espectrometria de emissão óptica em plasma com acoplamento indutivo. Parâmetros instrumentais foram otimizados de acordo com a robustez do plasma e a razão sinal analíti
Journal of the Brazilian Chemical Society. Publicado em: 2006-12