"Food Additives." . . "Sødme" . . . . "Consumer acceptance or rejection of a food can often be due to its taste. Sweet taste is especially attractive to the consumer and it is important to optimise this quality in food products. A wide range of compounds can be used to sweeten foods and with todays interest in diet and health, calorific sweeteners are often replaced with non-nutritive alternatives. Producing a high quality food product using alternatives to sugar, though, is not straightforward as non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar. With contribution."@en . . . . . . . . . "Electronic books"@en . . . . . . . . . . . . . . . . "Aufsatzsammlung"@en . "Aufsatzsammlung" . . . . . . . . . "Llibres electrònics" . . . . . . . . . . . . . . . . . . . . "Optimising sweet taste in foods" . "Optimising sweet taste in foods"@en . . . "Genetic variation" . . "MEDICAL Neuroscience." . . "Sweeteners" . . "Süßstoff." . . "Anvendelser" . . "Aliments Saveur." . . "Flavour" . . "Edulcorantes Libros electrónicos." . . "Lebensmittel." . . "Uses" . . "Süße." . . "Sødemidler" . . . . "Food technology." . . "Foods" . . "Levnedsmidler, fødevarer" . . "Additius alimentaris." . . "Taste (sensation)" . . "Smagssans" . . "Sweetness" . . "Sucré" . . "Alimentos Aditivos Libros electrónicos." . . "Egenskaber" . . "Genetisk variation" . . "Aroma, smag" . . "Properties" . . "Édulcorants." . . "Edulcorants." . "PSYCHOLOGY Neuropsychology." . . "Sensorik (Neurophysiologie)" . .