• Journal of Periodontal and Implant Science
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• v.16 no.1
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• pp.93.1-93.1
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• 1986

• Culinary science and hospitality research
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• v.22 no.7
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• pp.36-46
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• 2016

The study examined the kinds of sweeteners(xylitol, sorbitol, acesulfame K, aspartame, stevioside) instead of sugar for vanilla sauce to satisfy customers' health needs. According to the results, the sauce with sugar had lowest salinity, highest sugar content, and sauce with aspartame had lowest sugar content. pH were highest in sauce with sorbitol, with aspartame were lowest. L-value, a-value was the highest in sauce with aspartame, while b-value was the lowest. The moisture content was the lowest, while viscosity was the highest in the sauce with xylitol. In a sensory evaluation, texture and overall preference was the highest in vanilla sauces with aspartame which have proper color intensity and strong flavor in mouth feel. The result indicated that health-oriented consumers and satisfy the health of modern people's needs when using the vanilla sauce with aspartame instead of sugar. It is also advised to vanilla sauce with aspartame for preventing adult disease and using the diets for patient.

• The Journal of the Convergence on Culture Technology
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• v.9 no.3
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• pp.601-606
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• 2023

The edible sweetener aspartame is formed from the synthesis of asparagine, one of the amino acids, and phenylalanine. It is a protein ingredient that produces sweetness 200 times higher than sucrose, and is used as a diet product because it is a substance that can replace sugar. Although the effects on animals and humans have been well studied, no studies have been conducted on plant metabolism. In this study, the effect of aspartame metabolism was tested using germinated onion, bean sprouts, and Kalanchoe. The three types of plants with germinated roots showed rapid growth in the early stage of treatment with 1mM aspartame, and showed a nutrient supply effect due to the effect of amino acids, which are constituents. However, when treated for 4 weeks, symptoms similar to lateral roots appear in the form of lignification in onions, the effect of quickly withering is seen in bean sprouts, and senescence of roots appears in 12-week-old Kalanchoe. All of them show accelerated aging after the growth phase. This shows that, among the two amino acids, asparagine is related to auxin generation that induces rapid growth, and it is thought to be the result of lignification due to the effect of phenylalanine.

• Archives of Pharmacal Research
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• v.11 no.2
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• pp.139-144
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• 1988

Examination of many microorganisms and soil isolated for the activity of aspartase proved that R, rubra, G, suboxydans, A. versicolor, P. purpurogenum, E. coli, Ps. aeruginosa, A. gigantus, A, unguis, A. parasiticus and a soil isolate (S-90) had high activity of aspartase. Comparison of the activity of the aspartase by cell free extracts of these microorganisms with the activity of the enzyme catalyzing the deamination of aspartame by the same cell free extracts showed similar kinetic characteristics. The aspartase existing in the cell free extracts seemed to catalyze the deamination of aspartame, too.

• Food Industry
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• s.78
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• pp.25-29
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• 1985

• Korean Journal of Veterinary Service
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• v.35 no.3
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• pp.231-237
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• 2012

In this study, monitoring of food additives as an artificial sweeteners on favorite dairy products of children, which are deal at supermarket, was performed. We analyzed aspartame, acesulfame-K, sodium saccharin, and sucralose from total 206 dairy products which are fermented milk, ice-creams and others. Aspartame was detected from 3 cases of fermented milk. Sucralose was detected from 10 cases of processed milk and 2 cases of fermented milk. The detected concentration was followed [average (minimum~maximum)]: aspartame 34.6 mg/kg (2.9~97.9 mg/kg), sucralose 29.8 mg/kg (5.5~67.7 mg/kg). The level of intakes of detected sweeteners were evaluated by comparisons with the acceptable daily intake (ADI) data established by the joint FAO/WHO expert committee on food additives. The estimated daily intake (EDI) of aspartame and sucralose per day were 0.37 mg/day, 0.20~0.32 mg/day. The intake levels were 0.05~0.8%, which were all within safe levels.

• Journal of Microbiology and Biotechnology
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• v.4 no.3
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• pp.204-209
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• 1994

The synthesis of N-(benzyloxycarbonyl)-L-aspartyl-L-phenylalanine methylester (Z-APM), a precursor of aspartame, from N-(benzyloxycarbonyl)-L-aspartic acid (Z-Asp) and L-phenylalanine methylester hydrochlolide($L-PM\cdot HCI$) was investigated in a saturated-ethylacetate single phase system using immobilized thermolysin. Among the various supports tested, glyceryl-CPG was found to be most efficient for retaining enzyme activity. The enzyme immobilized onto glyceryl-CPG also showed the highest activity for Z-APM synthesis in saturated ethyl acetate. Z-APM conversion yield in saturated ethylacetate was half of that obtained in an ethyl acetate-buffer two-phase system under the same reaction conditions. However, as the mole ratio of $L-PM \cdot HCI$ to Z-Asp was increased to 4.0, the conversion yield reached 95 %. When continuous synthesis of Z-APM was canied out in a plug flow reactor (PFR) with 80 mM of L-PMㆍHCI and 20 mM of Z-Asp in saturated ethylacetate (pH 5.5), more than 95 % of Z-Asp was converted to Z-APM with a space velocity of 1.16 $hr^{-1} at 40^{\circ}C$. Although the operational stability in PFR was reduced rapidly, more than 80% of initial activity was maintained in CSTR even after a week of operation.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.235-242
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• 2005

This study investigated the sensory characteristics of mixtures of high-intensity sweeteners for beverage and estimated the shelf life during storage. Sensory characteristics of mixtures of sweeteners (Aspartame/ Acesulfame-K, Aspartame/Sucralose and Acesulfame-K/Stevioside) were evaluated in aqueous (ranging from 90:10 to 50:50) and citrate buffer (ranging from 90:10 to 50:50) solutions. Significant synergistic effects were found in Aspartame/Acesulfame-K and Aspartame/Sucralose mixtures. No significant differences were found in other taste attributes (astringency, bitterness, metallic taste etc.). Aspartame/Acesulfame-K 5:5 solution showed the most acceptable sensory attributes. $Q_10$ values of Aspartame and Acesulfame-K mixture in citrate buffer (ranging from 90:10 to 50:50) solution were calculated from the temperature data (between $40^{\circ}C\;and\;50^{\circ}C$) determined by HPLC. $Q_10$ values were in the range of 2.01-2.25. Their shelf lives were calculated to be lengthened with increasing Acesulfame-K mixture ratio. Their shelf lives in Aspartame/Acesulfame-K 5:5 citrate buffer solution estimated at $20^{\circ}C\;and\;30^{\circ}C$ were 178 days and 88 days, respectively.

• Food Science and Industry
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• v.49 no.3
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• pp.29-39
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• 2016

Recently, due to the cognition that obesity is the cause of adult diseases, interests of consumers in low-sugar and low-calorie foods are growing more and more. While various policies are being implemented to reduce sugar contents in processed foods, the reduced sweetness caused by lesser sugar content is complemented by using high-intensity sweeteners. Some of the typical high-intensity sweeteners are sucralose, aspartame, acesulfame potassium and stevia, etc. Since the relative sweetness degree, sweetness profile, and physical properties of these sweeteners should be different from one another, it is important that all these characteristics are well-understood before applying them. Thus, the objective of this study is to introduce the properties and applications of high-intensity sweeteners in order to reduce sugar content of processed foods.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.74-75
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• 2021

This study attempted to study the setting time and compressive strength according to the sugar type through XRD. Setting time was found to be delayed the most when mixing white sugar, and setting time was promoted when mixing Saccharin and Aspartame. It was found that when white sugar and Grosvener siraitia were mixed, the compressive strength was higher than that of Control. Aspartame the age passed, C₃S decreased and Ca(OH)₂ increased.