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Anil Lachke 《Resonance》2006,11(9):90-92
Artificial sweeteners are making deeper inroads into the area of confectioneries, health foods, sugar free products for diabetics
and many other food products. There is a great structural variation among sweeteners, and it has not been possible to predict
whether a particular structural feature in a molecule is responsible for the sweetness. Saccharin, cyclamates, aspartame are
some of the important synthetic sweeteners which are many times sweeter than the age old sugar. However, since many of them
cause serous side effects there is a need to develop safer sweetening agents. The present article describes a newer compound
Xylitol that is useful as a sweetening agent. 相似文献
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综述了甜味化合物的种类、对甜味化合物的构效关系、甜味理论的发展以及甜味化合物受体模型的研究 ,指出随着实验手段的强化和计算机模拟技术的发展 ,上述领域的研究应该有深入的发展 相似文献
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本文报道了以蔗糖为原料经选择性地氯代而得到的一种高甜度甜味剂--4,1′,6′-三氯-4,1′,6′-三脱氧半乳蔗糖的合成新路线,该方法具有路线简单,中间产物分离纯化比较容易的特点。 相似文献
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