Digestion, absorption, fermentation, and metabolism of functional sugar substitutes and their available energy

Artikel in diesem Heft

1. PART 1 CHEMORECEPTION AND BIOCHEMICAL ASPECTS OF RECEPTORS
2. Role of water in sweet taste chemoreception
3. Molecular basis of sweet taste in dipeptide taste ligands
4. Homology-based model of the extracellular domain of the taste receptor T1R3
5. Molecular mechanisms of taste transduction
6. Genetics of sweet taste preferences
7. Ion channels and second messengers involved in transduction and modulation of sweet taste in mouse taste cells
8. Specialization and phyletic trends of sweetness reception in animals
9. Drosophila sweet taste receptor
10. PART 2 LOW-CALORIE INTENSE SWEETENERS
11. Discovery of terpenoid and phenolic sweeteners from plants
12. Isovanillyl sweeteners. From molecules to receptors
13. Licorice root. A natural sweetener and an important ingredient in Chinese medicine
14. Chemistry of phenolic compounds of licorice (Glycyrrhiza species) and their estrogenic and cytotoxic activities
15. Computational studies of sweet-tasting molecules
16. Design and synthesis of new sweeteners
17. Search for new sulfonyl-containing glucophores
18. Structure­taste relationships of the sweet protein monellin
19. PART 3 OLIGOSACCHARIDES AND SUGAR ALCOHOLS
20. Present status and future of functional oligosaccharide development in Japan
21. Digestion, absorption, fermentation, and metabolism of functional sugar substitutes and their available energy
22. Novel functions and applications of trehalose
23. Novel physiological functions of oligosaccharides
24. Erythritol. Functionality in noncaloric functional beverages
25. PART 4 POTENTIAL ROLE OF SWEETENERS IN THE ETIOLOGY AND PREVENTION OF DISEASE
26. Role of sweeteners in the etiology and prevention of dental caries
27. Antidiabetogenic constituents from several natural medicines
28. Cancer-chemopreventive effects of natural sweeteners and related compounds