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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > sweeteners > sugar substitutes × 22 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) The effect of addition of calcium and processing temperature on the quality of guava in syrup International journal of food science and technology equipment (1)    (Click to View) Simplified method for calculating colour of honey by application of the characteristic vector method Food research international materials science (1)    (Click to View) Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer Journal of food engineering mathematics and statistics (3)    (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies (Click to View) Yacon (Smallanthus sonchifolius)-derived fructooligosaccharides improves the immune parameters in the mouse Nutrition research (Click to View) Simplified method for calculating colour of honey by application of the characteristic vector method Food research international methodology (8)    (Click to View) Binding affinity of anti-xylitol antibodies to canine hepatic vessels Veterinary immunology and immunopathology (Click to View) The effect of alternative sweeteners on batter rheology and cake properties Journal of the science of food and agriculture (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies (Click to View) Rheological characteristics of healthy sugar substituted spreadable strawberry product Journal of food engineering (Click to View) The effect of addition of calcium and processing temperature on the quality of guava in syrup International journal of food science and technology (Click to View) Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer Journal of food engineering (Click to View) Isomaltulose production using free cells: optimisation of a culture medium containing agricultural wastes and conversion in repeated-batch processes Journal of industrial microbiology and biotechnology (Click to View) Headspace solvent microextraction-gas chromatographic thermionic specific detector determination of amitraz in honey after hydrolysis to 2,4-dimethylaniline Journal of food composition and analysis research (3)    (Click to View) The effect of alternative sweeteners on batter rheology and cake properties Journal of the science of food and agriculture (Click to View) Yacon (Smallanthus sonchifolius)-derived fructooligosaccharides improves the immune parameters in the mouse Nutrition research (Click to View) Inhibitory Action of Palatinose and Its Hydrogenated Derivatives on the Hydrolysis of α-Glucosylsaccharides in the Small Intestine Journal of agricultural and food chemistry support systems and models (2)    (Click to View) Simplified method for calculating colour of honey by application of the characteristic vector method Food research international (Click to View) Inhibitory Action of Palatinose and Its Hydrogenated Derivatives on the Hydrolysis of α-Glucosylsaccharides in the Small Intestine Journal of agricultural and food chemistry technology (5)    (Click to View) Isomaltulose production using free cells: optimisation of a culture medium containing agricultural wastes and conversion in repeated-batch processes Journal of industrial microbiology and biotechnology (Click to View) Phenotypic and genotypic diversity of Bacillus cereus isolates recovered from honey International journal of food microbiology (Click to View) Preparation of dry honey by microwave-vacuum drying Journal of food engineering (Click to View) Inhibitory Action of Palatinose and Its Hydrogenated Derivatives on the Hydrolysis of α-Glucosylsaccharides in the Small Intestine Journal of agricultural and food chemistry (Click to View) Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria Journal of food science