Quality of Light Celery Mayonnaises with Erythritol-sucralose Replacement

Sucralose Interaction with Protein Structures

Sucralose is a commonly employed artificial sweetener that appears to destabilize protein native structures. This is in direct contrast to the bio-preservative nature of its natural counterpart, sucrose, which enhances the stability of biomolecules against environmental stress. We have further explored the molecular interactions of sucralose as compared to sucrose to illuminate the origin of th...

Sodium salt of starch octenylsuccinate as an emulsifier in "light" type mayonnaises.

INTRODUCTION The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension proc...

Effect of photoperiod and light intensity on bolting and flowering in celery

Characterization of Celery Mosaic Virus from Celery in Tehran Province

Background and Aims: Celery mosaic virus (CeMV) is one of the causal agents of viral diseases in celery (Apium graveolens). CeMV is a member of the Potyvirus genus in Potyviridae family. The virus is naturally transmitted by aphids in a non-persistent manner. During growing season 2006-2007 viral disease symptoms were observed in celery fields grown in Tehran Province (Bage daneshkade, Mohamads...

Sucralose – Technological Justification