COMPARAISON DU COUT DE DIFFERENTS EDULCORANTS DANS LA PRODUCTION DES BOISSONS NON ALCOOLISEES.KREUZBERGER H.1982; BIOS (PARIS).; ISSN 0366-2284; FRA; DA. 1982; VOL. 13; NO 11; PP. 3-5; 3 FIG./4 TABL.Article

ISOMEROSE - THE NEW NATURAL SWEETENER. CLAIMS SUBMITTED AS REGARDS USES AND PROPERTIES. = ISOMEROSE, LE NOUVEL EDULCORANT NATUREL. EXIGENCES EN CE QUI CONCERNE LES UTILISATIONS ET LES PROPRIETES1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 5; PP. 232-234Article

STABILITY STUDIES OF STEVIOSIDE AND REBAUDIOSIDE A IN CARBONATED BEVERAGES. = ETUDE DE LA STABILITE DE STEVIOSIDE ET REBAUDIOSIDE A DANS LES BOISSONS GAZEUSESCHANG SS; COOK JM.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 409-412; BIBL. 9 REF.; 2 FIG./5 TABL.Article

SYNTHESIS OF SOME DISACCHARIDES CONTAINING RHAMNOSE AS THE NONREDUCING UNIT = SYNTHESE DE QUELQUES DISACCHARIDES CONTENANT DU RHAMNOSE COMME FRACTION NON REDUCTRICEKONISHI F; ESAKI S; KAMIYA S et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 7; PP. 1629-1631; BIBL. 15 REF.; 1 TABL.Article

THE CASE FOR ASPARTAME = LE CAS DE L'ASPARTAMEROBERT SARGEANT S.1983; FOOD PROCESSING; ISSN 512842; GBR; DA. 1983; VOL. 52; NO 7; PP. 25-27; 2 FIG.Article

ALTERNATIVE SWEETENING OF YOGHURT. = LES DIFFERENTS EDULCORANTS DES YOGOURTSHYVONEN L; SLOTTE M.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 97-112; BIBL. 6 REF.; 4 FIG./9 TABL.Article

EFFECTIVENESS OF MULTIPLE SWEETENERS AND OTHER INGREDIENTS IN FOOD FORMULATION = EFFICACITE DES DIFFERENTS EDULCORANTS ET D'AUTRES ADDITIFS EN FORMULATION DES PRODUITS ALIMENTAIRESPORTER AB.1983; CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 18; PP. 696-699; BIBL. 26 REF.; 5 FIG.Article

FUNCTIONALITY OF COMBINED SWEETENERS IN SEVERAL FOOD APPLICATIONS = PROPRIETES FONCTIONNELLES DES COMBINAISONS D'EDULCORANTS APPLIQUEES A DIFFERENTS PRODUITS ALIMENTAIRESBAKAL AI.1983; CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 18; PP. 700-708; BIBL. 70 REF.; 4 FIG./9 TABL.Article

INTERRELATIONSHIPS AMONG SYNERGISM, POTENTIATION, ENHANCEMENT AND EXPANDED PERCEIVED INTENSITY VS CONCENTRATION = LES CORRELATIONS ENTRE LE SYNERGISME, L'EFFET FAVORISANT, LE RENFORCEMENT ET L'ACCROISSEMENT DE L'INTENSITE PERCUE COMPAREES A LA CONCENTRATIONVAN DER HEIJDEN A; BRUSSEL LBP; HEIDEMA J et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1192-1207; 6 P.; BIBL. 30 REF.; 3 FIG./6 TABL.Article

SYNTHESIS AND TASTE OF SOME FLAVANONE AND DIHYDROCHALCONE GLYCOSIDES IN WHICH CARBOHYDRATE MOIETIES ARE LOCATED AT DIFFERING POSITIONS OF THE AGLYCONES = SYNTHESE ET GOUT DE QUELQUES GLYCOSIDES FLAVONONE ET DIHYDROCHALCONE DONT LES FRACTIONS GLUCIDIQUES SONT LOCALISEES A DIFFERENTS SITES DES AGLYCONESKONISHI F; ESAKI S; KAMIYA S et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 7; PP. 1419-1429; BIBL. 41 REF.; 2 FIG.Article

CUKR A DALSI SLADIDLA V POTRAVINACH = SUCUS ET AUTRES EDULCORANTS UTILISES DANS L'INDUSTRIE ALIMENTAIREDAVIDKOVA E; PRUDEL M.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 7; PP. 367-368; BIBL. 10 REF.Article

SPECTROPHOTOMETRIC DETERMINATION OF DULCIN (P-ETHOXY PHENYL UREA) IN FOODS = DOSAGE SPECTROPHOTOMETRIQUE DE LA DULCINE (P-ETHOXY-PHENYL-UREE) DANS LES PRODUITS ALIMENTAIRESRAO MV; KAPUR OP; SASTRY CSP et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 12; NO 2; PP. 109-113; BIBL. 11 REF.; 1 FIG./1 TABL.Article

THE NEW SWEETENERS : A UK CONFECTIONER'S VIEWPOINT = LES NOUVEAUX EDULCORANTS : POINT DE VUE D'UN CONFISEUR AU ROYAUME UNIDODSON AG; WRIGHT SJC.1983; FOOD TECHNOLOGY IN AUSTRALIA; ISSN 0015-6647; AUS; DA. 1983; VOL. 35; NO 6; PP. 278-280; BIBL. 2 REF.; 2 TABL.Article

DETERMINATION OF O-TOLUENESULFONAMIDE IN ARTIFICIAL SWEETENERS CONTAINING SACCHARINKACPRZAK JL.1978; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1978; VOL. 61; NO 6; PP. 1528-1532; BIBL. 6 REF.Article

THE QUEST FOR NATURAL SWEETENERS.KAVARANA HH.1976; CHEM. AGE INDIA; INDIA; DA. 1976; VOL. 27; NO 8; PP. 675-680Article

ALTERNATIVE SYSTEMS FOR SWEETENING LAYER CAKES USING ASPARTAME WITH AND WITHOUT FRUCTOSE = ALTERNATIVES POUR LE SUCRAGE DES GATEAUX DE TYPE GENOISE, EN UTILISANT L'ASPARTAME EN PRESENCE OU NON DE FRUCTOSEHESS DA; SETSER CS.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 5; PP. 337-341; BIBL. 12 REF.; 2 FIG./6 TABL.Conference Paper

XYLITE ET SES APPLICATIONSCHEPIGO SV; KREMER YU N; SHNAJDER EE et al.1979; GIDROLIZ. LESOKHIM. PROMYSHL.; SUN; DA. 1979; NO 3; PP. 3-5; BIBL. 26 REF.Article

STEVIOSID, EIN INTERESSANTES, NATUERLICHES SUESSUNGSMITTEL. = STEVIOSIDE, EDULCORANT NATUREL INTERESSANTSEIDEMANN J.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 6; PP. 675-679; BIBL. 39 REF.Article

KINETICS OF THE MAILLARD REACTION BETWEEN ASPARTAME AND GLUCOSE IN SOLUTION AT HIGH TEMPERATURES = CINETIQUES DE LA REACTION DE MAILLARD, ENTRE L'ASPARTAME ET LE GLUCOSE EN SOLUTION, A TEMPERATURES ELEVEESSTAMP JA; LABUZA TP.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 543-547; 3 P.; BIBL. 10 REF.; 3 FIG./1 TABL.Article

BREVET PROCEDE POUR LA PRODUCTION INDUSTRIELLE DE D-FRUCTOSE = PROCESS FOR INDUSTRIAL PRODUCTION OF D-FRUCTOSE1983; ; FRA; DA. 1983-03-04; FR/A1/2512059; DEP.82 14665/1982-08-26; PR. US/296, 095/1981-08-26; 6 P.Patent

QUANTITATIVE STRUCTURE-TASTE RELATIONSHIP STUDIES OF SULPHAMATE SWEETENERS = ETUDE DES RELATIONS QUANTITATIVES STRUCTURE-ACTIVITE DES EDULCORANTS DE TYPE SULFAMATESPILLANE WJ.1983; CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 1; PP. 16-19; BIBL. 13 REF.; 5 FIG./1 TABL.Article

A SIMPLE TECHNIQUE FOR THE EVALUATION OF TEMPORAL TASTE PROPERTIES = TECHNIQUE SIMPLE D'EVALUATION DES PROPRIETES DU GOUT AU COURS DU TEMPSDUBOIS GE; LEE JF.1983; CHEMICAL SENSES; ISSN 0379-864X; GBR; DA. 1983; VOL. 7; NO 3-4; PP. 237-247; BIBL. 13 REF.; 2 FIG./3 TABL.Article

POTENTIAL SWEETENING AGENTS OF PLANT ORIGIN. III: ORGANOLEPTIC EVALUATION OF STEVIA LEAF HERBARIUM SAMPLES FOR SWEETNESSSOEJARTO DD; KINGHORN AD; FARNSWORTH NR et al.1982; JOURNAL OF NATURAL PRODUCTS; ISSN 0163-3864; USA; DA. 1982; VOL. 45; NO 5; PP. 590-599; BIBL. 31 REF.Article

DIETARY SACCHARIN KINETICSCOLBURN WA; BEKERSKY I; BLUMENTHAL HP et al.1981; CLIN. PHARMACOL. THER.; ISSN 0009-9236; USA; DA. 1981; VOL. 30; NO 4; PP. 558-563; BIBL. 22 REF.Article

BITTER TASTE OF SACCHARIN RELATED TO THE GENETIC ABILITY TO TASTE THE BITTER SUBSTANCE 6-N-PROPYLTHIOURACILBARTOSHUK LM.1979; SCIENCE; USA; DA. 1979; VOL. 205; NO 4409; PP. 934-935; BIBL. 24 REF.Article