PURPOSE OF REVIEW In nature, carbohydrates are a source of energy often equated with sweetness, the detection of which is associated with powerful hedonic appeal. Intakes of processed carbohydrates in the form of added sugars and sugar-sweetened beverages have risen consistently among all age groups over the last two decades. In this review, we describe the biological underpinnings that drive t...

AIM the aim of this study is to measure acceptance of a specific functional food: apple (fruit) leather, based on organoleptic characteristics and to identify consumer types and preferences for natural additives which increase the product's functionality and meet current nutritional needs. MATERIALS AND METHODS a sample of 800 consumers provided an evaluation of apple leather in terms of acce...

Taste is an early stage in food and drink selection for most animals [1, 2]. Detecting sweetness indicates the presence of sugar and possible caloric content. However, sweet taste can be an unreliable predictor of nutrient value because some sugars cannot be metabolized. In addition, discrete sugars are detected by the same sensory neurons in the mammalian [3] and insect [4, 5] gustatory system...

We continue investigations of forcing notions with strong ccc properties introducing new methods of building sweet forcing notions. We also show that quotients of topologically sweet forcing notions over Cohen reals are topologically sweet while the quotients over random reals do not have to be such. One of the main ingredients of the construction of the model for all projective sets of reals h...