Agriculture Reference
In-Depth Information
KANEKO
,
R
. and
KITABATAKE
,
N
. ( 1999 ), ' Heat-induced formation of intermolecular disulfi de
linkages between thaumatin molecules that do not contain cysteine residues',
J. Agr.
Food Chem.
, 47 ( 12 ), 4950 - 4955 .
KINGHORN
,
A
.
D
. and
COMPADRE
,
C
.
M
. ( 1991 ), ' Less common high-potency sweeteners ',
in Nabors , L. (ed.),
Alternative Sweeteners
, 2nd edition, Marcel Dekker , New York ,
pp. 197 - 218 .
KINGHORN
,
A
.
D
. and
COMPADRE
,
C
.
M
. ( 2001 ), ' Less common high-potency sweeteners ',
in Nabors , L. ( ed. ),
Alternative Sweeteners
, 3rd edition, Marcel Dekker , New York ,
pp. 209 - 233 .
KINGHORN
,
A
.
D
. and
KIM
,
N
.-
C
. ( 2006 ), ' Discovering new natural sweeteners ', in Spillane ,
W. J. ( ed. ),
Optimising Sweet Taste in Foods
, Woodhead Publishing , Cambridge ,
pp. 292 - 306 .
KINGHORN
,
A
.
D
. ,
CHIN
,
Y
.-
W
. ,
PAN
,
L
. and
JIA
,
Z
. ( 2010 ), ' Natural products as sweeteners and
sweetness modifi ers ', in Mander L. and Liu , H.W. (Series eds.), Verpoorte , R. (vol. ed.),
Comprehensive Natural Products Chemistry II: Chemistry and Biology
,
V
ol. 3,
Development & Modifi cation of Bioactivity
, Elsevier , Oxford , pp. 269 - 315 .
LAWSON
,
P
. ( 2007 ), ' Erythritol ', in Wilson , R. ( ed. ),
Ingredients Handbook - Sweeteners
,
3rd edition, Leatherhead Publishing and Blackwell, Leatherhead and Oxford,
pp. 153 - 166 .
LEE
,
C
.
K
. (1979), 'Carbohydrate sweeteners: structural requirements for taste', in Bourne ,
G. H. ( ed. ),
World Review of Nutrition and Dietetics: Some Aspects of Nutrition
, Karger ,
Basel , pp. 142 - 197 .
LEE
,
A
. and
STOREY
,
D
.
M
. ( 1999 ), ' Comparative gastrointestinal tolerance of sucrose,
lactitol, or D-tagatose in chocolate',
Regul. Toxicol. Pharm.
, 29 ( 2,2/2 ), S78 - S82 .
LEVIN
,
G
.
V
. ,
ZEHNER
,
L
.
R
. ,
SAUNDERS
,
J
.
P
. and
BEADLE
,
J
.
R
. ( 1995 ), ' Sugar substitutes: Their
energy values, bulk characteristics, and potential health benefi ts ',
Am. J. Clin. Nutr.
,
62 (Suppl.), 1161S - 1168S .
LEWIS
,
W
.
H
. ( 1982 ), ' Early uses of
Stevia rebaudiana
(Asteraceae) leaves as a sweetener in
Paraguay ',
Econ. Bot.
, 46 , 336 - 337 .
LIU
,
X
. ,
MAEDA
,
S
. ,
HU
,
Z
. ,
AIUCHI
,
T
. ,
NAKAYA
,
K
. and
KURIHARA
,
Y
. ( 1993 ), ' Purifi cation,
complete amino acid sequence and structural characterization of the heat-stable sweet
protein, mabinlin II',
Eur. J. Biochem.
, 211 ( 1 - 2 ), 281 - 287 .
LORD
,
J
. ( 2007 ), ' Thaumatin ', in Wilson , R. ( ed. ),
Ingredients Handbook - Sweeteners
,
3rd edition, Leatherhead Publishing and Blackwell, Leatherhead and Oxford, pp. 127-134.
MAEHASHI
,
K
. and
UDAKA
,
S
. ( 1998 ), ' Sweetness of lysozyme ',
Biosci. Biotechnol. Biochem.
,
53 , 605 - 606 .
MASUDA
,
T
. ,
UENO
,
Y
. and
KITABATAKE
,
N
. ( 2001 ), ' Sweetness and enzymatic activity of
lysozyme ',
J. Agr. Food Chem.
, 49 , 4937 - 4941 .
MATSUMOTO
,
K
. ,
KASAI
,
R
. ,
OHTANI
,
K
. and
TANAKA
,
O
. ( 1990 ), ' Minor cucurbitane
glycosides from fruits of
Siraitia grosvenorii
(Cucurbitaceae) ',
Chem. Pharm. Bull.
,
38 ( 7 ), 2030 - 2032 .
MING
,
D
. and
HELLEKANT
,
G
. (1994), 'Brazzein a new high-potency thermostable sweet
protein from
Pentadiplandra brazzeana
B ',
FEBS Lett.
, 355 , 106 - 108 .
MIZUTANI
,
K
. ( 2007 ), ' Glycyrrhizin ', in Wilson , R. ( ed. ),
Ingredients Handbook -
Sweeteners
, 3rd edition, Leatherhead Publishing and Blackwell, Leatherhead and
Oxford , pp. 59 - 66 .
MORITA
,
T
. and
BU
,
Y
. ( 2000a ),
Variety of Stevia rebaudiana Bertoni
, US Patent 6031157.
MORITA
,
T
. and
BU
,
Y
. ( 2000b ),
Variety of Stevia rebaudiana Bertoni
, US Patent 6080561.
MORITA
,
T
. ,
MORITA
,
K
. and
KOMAI
,
K
. ( 2009 ),
High rebaudioside-A plant
, US Patent
Application 2009/0214753.
NIRASAWA
,
S
. ,
NISHINO
,
T
. ,
KATAHIRA
,
M
. ,
UUSUGI
,
S
. ,
HU
,
Z
.
et al.
( 1994 ), ' Structures of heat-
stable and unstable homologues of the sweet protein mabinlin. The difference in the heat
stability is due to replacement of a single amino acid residue',
Eur. J. Biochem.
, 223 ( 3 ),
989 - 995 .
Search WWH ::
Custom Search