“…The margins of the daily consumption of sweets decreased in each group (1.67 to 1.56 in G1, 1.71 to 1.49 in G2, and 1.72 to 1.62 in G3). …”
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“…Generalized estimating equations (GEE) were used to examine between- and within-person associations of emotional status with a variety of healthy and unhealthy food choices (sweets, salty snacks/fried foods, fruits/vegetables, pizza/fast food, sandwiches/wraps, meats/proteins, pasta/rice, cereals), adjusting for gender, day of week, and time of day, accounting for within-person dependencies among repeated measurements of eating behavior. …”
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“…RESULTS: Six dietary patterns were identified that accounted for 28% of the variability in food intake in the study sample: ‘processed meat/westernized’, ‘fish/traditional’, ‘fruit/vegetables’, ‘reindeer/traditional’, ‘bread and sandwich spreads’, and ‘sweets and bakery goods’. The ‘reindeer/traditional’ pattern was most common among the inland Sami population. …”
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“…Annual WC gain (cm per each additional increase in 1 serving/d) occurred with increased consumption of snacks, fast-foods and pre-prepared dishes (0.28), processed meat (0.18), alcoholic beverages (0.13), and sweets (0.08); whereas increased consumption of vegetables (− 0.23), and nuts (− 0.17), were associated with reductions in WC. …”
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“…There was evidence of interaction/influence by food source: substitution trials (sweetened dairy alternative (soy) and 100% fruit juice decreased, and mixed sources (with SSBs) increased CRP); and addition trials (fruit decreased CRP and TNF-α; sweets and desserts (dark chocolate) decreased IL-6). …”
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“…This integration of nutritional and activity information changes the taste neurons’ responses to sugar and the flies’ ability to sense sweetness. Our findings reveal how nutrigenomic signaling generates neural activity and behavior in response to dietary changes in the sensory neurons.…”
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“…The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal).…”
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“…In particular, the addition of 0.1% TFP had no adverse effects on the flavor of set yogurt, including sourness, sweetness, umami, bitterness, richness and saltiness. …”
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“…Eighty-nine percent (n = 890) of students were aware that sweets and sticky food cause dental decay. Majority of the students (90%, n = 900) agreed that they visited dentist only when they had pain and cleaned their teeth once daily using toothbrush and tooth paste in vertical and horizontal motion. …”
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“…Liking of appearance and taste attributes were analysed, as well as perceptions of bitterness, hotness, pepperiness and sweetness. Consumers were genotyped for TAS2R38 status to determine if liking is influenced by perception of bitter compounds such as glucosinolates (GSLs) and isothiocyanates (ITCs). …”
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“…Three main findings emerged: First, of 14 different main food categories, vegetables consumption contributed the largest share to eating happiness measured across eight days. Second, sweets on average provided comparable induced eating happiness to “healthy” food choices such as fruits or vegetables. …”
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“…Noncaloric sweeteners (NCS) are food additives used to provide sweetness without adding calories. Their consumption has become more widespread around the world in all age groups, including children. …”
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“…In Brazil, fruits of the Campomanesia species are widely used to make liqueurs, juices and sweets, whereas leaves are traditionally employed as a medicine for dysentery, stomach problems, diarrhea, cystitis and urethritis. …”
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“…The small red bean, Vigna angularis, is primarily used to produce the “an-paste” component of Japanese sweets. Through the manufacturing process, the red seed-coat pigment is transferred to the colorless “an-particles”, imparting a purple color. …”
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“…High rates of bottle-feeding and the consumption of sweets were reported. One in 4 children were overweight/obese. …”
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“…Starved mice exhibit an increased preference for sweetness and tolerance for aversive taste. This hunger-induced taste modification is recapitulated by selective activation of orexigenic Agouti-related peptide (AgRP)-expressing neurons in the hypothalamus projecting to the lateral hypothalamus, but not to other regions. …”
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“…The use of exogenous amylases leads to starch hydrolysis rates of 45% and 70%, respectively, for amylolytic extracts from sprouted tigernut tubers and amylase, with the corollary of a natural increase in the sweetness of milk. This technical approach makes it possible to produce a naturally sweetened tigernut milk which easily lends itself to pasteurization without a significant increase in viscosity.…”
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“…Stevia rebaudiana Bertoni is a perennial shrub from Paraguay that is nowadays widely cultivated, since it is increasingly being utilized as a sugar substitute in various foodstuffs due to its sweetness and minimal caloric content. These properties of the plant’s derivatives have spurred research on their biological activities revealing a multitude of benefits to human health, including antidiabetic, anticariogenic, antioxidant, hypotensive, antihypertensive, antimicrobial, anti-inflammatory and antitumor actions. …”
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“…Rubusoside and rebaudiosides are interesting molecules, considered the next generation of sugar substitutes due to their low-calorie, superior sweetness and organoleptic properties. However, their low abundance in nature makes the traditional plant extraction process neither economical nor environmental-friendly. …”
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“…Typical gustatory characteristics, including the initial response voltage and the cyclic voltammogram form, were clearly varied by five tastes: saltiness, sourness, sweetness, bitterness, and umami. These results were due to ORP, pH, and conductivity.…”
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