"We have applied our familiarity with meals systems to investigate how food manufacturers can lessen the amount of additional sugar in foods whilst quality that is still maintaining for the buyer," said Dr. Margaret Brennan, co-author associated with Overseas Journal of Food Science & Technology research. "Careful selection and incorporation of low calorific natural sugar replacers into meals can lead to improved dietary intakes and control of sugar metabolic rate, body weight gain, and diseases that are diet-related as diabetes."
The study is now available on line, and it'll be featured into the August problem of the International Journal of Food Science & tech, which will add additional papers regarding the potential of sugar replacers in meals also just how meals science scientific studies are tackling food that is international challenges.
Article: Effect that is ="nofollow of replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins, Gao, J., Brennan, M. A., Mason, S. L. and Brennan, C. S., International Journal of Food Science & Technology, doi: 10.1111/ijfs.13143, posted on line 6 2016 june.
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