This review presents the state‐of‐the‐art concerning the application of natural and artificial
high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers …

Background Chocolate is consumed by people of all ages in all segments of society
throughout the world. The popularity of this food is mainly associated with its potential to …

Benefits of prebiotics for stimulating a healthy intestinal tract are well known. From
suppression of pathogens to proliferation of indigenous bacteria of intestines, prebiotics …

Abstract Changes in food consumption habits and the developments set forth in the area of
health and nutrition also change consumer expectations and demands. Sugar-free …

The wide prevalence of celiac disease and wheat allergy has led to a growing demand for
gluten-free foods that present a suitable sensory acceptance. This research aimed to identify …

High levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore
a low sucrose intake is strongly recommended. Sweet baked products incorporate high …

Abstract The effects of temperature (150, 165 and 180° C) and frying method (deep fat and
hot air frying methods) on the kinetic of doughnut's crust formation and also crust features …

Replacing the amount of sugar in pastries with functional ingredients may be a strategy of
interest to food manufacturers. Reducing the content of sugar in pastries and bakery …

Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin,
which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem …

Looking to supply a gluten-free product with improved acceptance, and that promote a
possible increase in the absorption of calcium in individuals with celiac disease, gluten-free …