Aspartame: Technical considerations and predicted use

Food Chemistry

Volumn 16, Issue 3-4, 1985, Pages 245-258

  Vetsch, Werner ^a  

^a NutraSweet AG ^*  (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

2,5 PIPERAZINEDIONE; ASPARTAME; FRUCTOSE; GLUCOSE; SACCHARIN; SUCROSE; UNCLASSIFIED DRUG;

ADVERSE DRUG REACTION; ANIMAL; ANIMAL EXPERIMENT; DIABETES MELLITUS; DRUG ANALYSIS; DRUG COMPARISON; DRUG EFFICACY; DRUG FORMULATION; DRUG IDENTIFICATION; DRUG MECHANISM; DRUG METABOLISM; DRUG POTENTIATION; DRUG SAFETY; DRUG SOLUBILITY; DRUG STABILITY; ENDOCRINE SYSTEM; GUSTATORY SYSTEM; HUMAN; HUMAN EXPERIMENT; PRIORITY JOURNAL; SHORT SURVEY; TEMPERATURE;

ANIMALIA;

EID: 0021996591     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(85)90119-0     Document Type: Article

References (12)

1. Joint FAO/WHO Expert Committee on Food Additives
2. Intensification of fruit flavors by aspartame
3. Sweetness, character and applications of aspartic acid based sweeteners
4. Application potential for aspartame in low calorie and dietetic food
5. l-Aspartyl-l-phenylalanine methyl ester (aspartame) as a sweetener
6. Aspartylphenylalanine methyl ester: A low-calorie sweetener
7. Aspartame: implications for the food scientist
8. Paired comparison and time-intensity measurements at the sensory properties of beverages and gelatines containing sucrose or synthetic sweetener
9. Descriptive analysis of the sensory properties of beverages and gelatines containing sucrose or synthetic sweeteners
10. Effects of stabilizing agents and aspartame on the sensory properties of orange sherbet