The Experts below are selected from a list of 41385 Experts worldwide ranked by ideXlab platform
Helena Maria André Bolini - One of the best experts on this subject based on the ideXlab platform.
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chocolate milk with chia oil ideal sweetness sweeteners equivalence and dynamic sensory evaluation using a time intensity methodology
Journal of Food Science, 2015Co-Authors: J B Rodrigues, A.g. Cruz, José António Carvalho Paixão, Helena Maria André BoliniAbstract:The ideal Sucrose Concentration and equivalent Concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal Sucrose Concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
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Influence of temperature and fat content on ideal Sucrose Concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage
Journal of Dairy Science, 2014Co-Authors: José António Carvalho Paixão, A.g. Cruz, Erick A Esmerino, J B Rodrigues, Helena Maria André BoliniAbstract:The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal Sucrose Concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with Sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal Sucrose Concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.
Suzy C M Vanmuysen - One of the best experts on this subject based on the ideXlab platform.
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high Sucrose Concentration protects e coli against high pressure inactivation but not against high pressure sensitization to the lactoperoxidase system
International Journal of Food Microbiology, 2003Co-Authors: Isabelle Van Opstal, Suzy C M VanmuysenAbstract:Abstract The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 °C was studied in potassium phosphate buffer containing high Concentrations of Sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of Sucrose, but became highly pressure resistant in the presence of 10% to 50% (w/v) Sucrose. The pressure resistance of E. coli strain LMM1010, a previously described derivative of MG1655 that is pressure resistant in the absence of Sucrose, was further increased in the presence of Sucrose, to a similar level as for strain MG1655 in the presence of Sucrose. When cell suspensions of either strain were stored after pressure treatment for 24 h at 20 °C, a further reduction of the plate counts indicative of pressure induced sublethal injury was observed, that was positively correlated with pressure intensity and negatively with Sucrose Concentration. Addition of the lactoperoxidase system to the cell suspensions strongly enhanced high pressure inactivation of E. coli at high Sucrose Concentrations. Using a pressure intensity of only 250 MPa, both E. coli strains were sensitized for the lactoperoxidase system in up to 30% (w/v) Sucrose, resulting in at least 106-fold inactivation within 24 h or less after pressure treatment. For comparison, a pressure treatment at 250 MPa in the absence of the lactoperoxidase system did not cause any inactivation of either strain even in the absence of Sucrose. At Sucrose Concentrations above 30% (w/v), no or very little inactivation occurred even in the presence of the lactoperoxidase system.
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high Sucrose Concentration protects e coli against high pressure inactivation but not against high pressure sensitization to the lactoperoxidase system
International Journal of Food Microbiology, 2003Co-Authors: Isabelle Van Opstal, Suzy C M Vanmuysen, Chris W MichielsAbstract:The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 degrees C was studied in potassium phosphate buffer containing high Concentrations of Sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of Sucrose, but became highly pressure resistant in the presence of 10% to 50% (w/v) Sucrose. The pressure resistance of E. coli strain LMM1010, a previously described derivative of MG1655 that is pressure resistant in the absence of Sucrose, was further increased in the presence of Sucrose, to a similar level as for strain MG1655 in the presence of Sucrose. When cell suspensions of either strain were stored after pressure treatment for 24 h at 20 degrees C, a further reduction of the plate counts indicative of pressure induced sublethal injury was observed, that was positively correlated with pressure intensity and negatively with Sucrose Concentration. Addition of the lactoperoxidase system to the cell suspensions strongly enhanced high pressure inactivation of E. coli at high Sucrose Concentrations. Using a pressure intensity of only 250 MPa, both E. coli strains were sensitized for the lactoperoxidase system in up to 30% (w/v) Sucrose, resulting in at least 10(6)-fold inactivation within 24 h or less after pressure treatment. For comparison, a pressure treatment at 250 MPa in the absence of the lactoperoxidase system did not cause any inactivation of either strain even in the absence of Sucrose. At Sucrose Concentrations above 30% (w/v), no or very little inactivation occurred even in the presence of the lactoperoxidase system.
José António Carvalho Paixão - One of the best experts on this subject based on the ideXlab platform.
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chocolate milk with chia oil ideal sweetness sweeteners equivalence and dynamic sensory evaluation using a time intensity methodology
Journal of Food Science, 2015Co-Authors: J B Rodrigues, A.g. Cruz, José António Carvalho Paixão, Helena Maria André BoliniAbstract:The ideal Sucrose Concentration and equivalent Concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal Sucrose Concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
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Influence of temperature and fat content on ideal Sucrose Concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage
Journal of Dairy Science, 2014Co-Authors: José António Carvalho Paixão, A.g. Cruz, Erick A Esmerino, J B Rodrigues, Helena Maria André BoliniAbstract:The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal Sucrose Concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with Sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal Sucrose Concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.
J B Rodrigues - One of the best experts on this subject based on the ideXlab platform.
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chocolate milk with chia oil ideal sweetness sweeteners equivalence and dynamic sensory evaluation using a time intensity methodology
Journal of Food Science, 2015Co-Authors: J B Rodrigues, A.g. Cruz, José António Carvalho Paixão, Helena Maria André BoliniAbstract:The ideal Sucrose Concentration and equivalent Concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal Sucrose Concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
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Influence of temperature and fat content on ideal Sucrose Concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage
Journal of Dairy Science, 2014Co-Authors: José António Carvalho Paixão, A.g. Cruz, Erick A Esmerino, J B Rodrigues, Helena Maria André BoliniAbstract:The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal Sucrose Concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with Sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal Sucrose Concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.
A.g. Cruz - One of the best experts on this subject based on the ideXlab platform.
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chocolate milk with chia oil ideal sweetness sweeteners equivalence and dynamic sensory evaluation using a time intensity methodology
Journal of Food Science, 2015Co-Authors: J B Rodrigues, A.g. Cruz, José António Carvalho Paixão, Helena Maria André BoliniAbstract:The ideal Sucrose Concentration and equivalent Concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal Sucrose Concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
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Influence of temperature and fat content on ideal Sucrose Concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage
Journal of Dairy Science, 2014Co-Authors: José António Carvalho Paixão, A.g. Cruz, Erick A Esmerino, J B Rodrigues, Helena Maria André BoliniAbstract:The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal Sucrose Concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with Sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal Sucrose Concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.
