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Botanical and Protein Sweeteners
ISSN: 0976 - 7614
Publisher: author
Botanical and Protein Sweeteners
Indexed in
Biology and Life Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0402
Publisher: Journal Of Advanced Laboratory Research In Biology Society..
International Journal Address (IAA):
IAA.ZONE/097651807614
eISSN
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0976 - 7614
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Abstract
Plant species with unusual taste properties such as bitterness, sourness or sweetness and others with a taste- modifying components; have long been known to man, although their exploitation has been limited. Exponential growth in the number of patients suffering from diseases caused by the consumption of sugar has become a threat to mankind's health. Artificial low-calorie sweeteners available in the market may have severe side effects. It takes time to figure out the long-term side effects and by the time these are established, they are replaced by a new low-calorie sweetener. Saccharine has been used for centuries to sweeten foods and beverages without calories or carbohydrate. It was also used on a large scale during the sugar shortage of the two world wars but was abandoned as soon as it was linked with the development of bladder cancer. Naturally occurring sweet and taste modifying proteins (Thaumatin, Curculin, Miraculin, Brazze...
