An updated multifaceted overview of sweet proteins and dipeptides as sugar substitutes; the chemistry, health benefits, gut interactions, and safety

Author:

Farag Mohamed A.,Rezk Mona.M.,Hamdi Elashal Mohamed,El-Araby Moustafa,Khalifa Shaden A.M.,El-Seedi Hesham R.

Publisher

Elsevier BV

Subject

Food Science

Reference224 articles.

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2. Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Male Rats;Abou-Donia;Journal of Toxicology and Environmental Health, Part A,2008

3. Nutrition management of patients with inherited disorders of aromatic amino acid metabolism;Acosta,2010

4. Acree, T. E., Shallenberger, R. S., & Ebeling, S. (1998). Thirty years of the AH-B theory. In E. T. Contis, C.-T. Ho, C. J. Mussinan, T. H. Parliment, F. Shahidi, & A. M. B. T.-D. in F. S. Spanier (Eds.), Food Flavors: Formation, Analysis and Packaging Influences (Vol. 40, pp. 1–13). Elsevier. https://doi.org/https://doi.org/10.1016/S0167-4501(98)80027-7.

5. Administration, U. S. F. and D. (2018). Additional information about high-intensity sweeteners permitted for use in food in the United States. US Food and Drug Administration: Silver Spring, MD, USA.

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