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   Articles with "low calorie" as a keyword



Degradation of the low-calorie sugar substitute 5-ketofructose by different bacteria

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recommendations! Published in 2021 at "Applied Microbiology and Biotechnology"

DOI: 10.1007/s00253-021-11168-3

Abstract: Abstract There is an increasing public awareness about the danger of dietary sugars with respect to their caloric contribution to the diet and the rise of overweight throughout the world. Therefore, low-calorie sugar substitutes are… read more here.

Keywords: calorie sugar; low calorie; degradation low; gluconobacter ... See more keywords

Improving Weight Loss by Combination of Two Temporary Antiobesity Treatments

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recommendations! Published in 2018 at "Obesity Surgery"

DOI: 10.1007/s11695-018-3448-9

Abstract: BackgroundIt is generally accepted that the efficacy with an intragastric balloon decreases after the first 4 months of treatment. Aim of this study is to evaluate if the association of a very low-calorie ketogenic diet (VLCKD)… read more here.

Keywords: low calorie; intragastric balloon; treatment; weight loss ... See more keywords

A Randomized, Controlled Trial Comparing the Impact of a Low-Calorie Ketogenic vs a Standard Low-Calorie Diet on Fat-Free Mass in Patients Receiving an Elipse™ Intragastric Balloon Treatment

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recommendations! Published in 2020 at "Obesity Surgery"

DOI: 10.1007/s11695-020-05133-8

Abstract: The Elipse™ intragastric balloon (EIGB) is a new swallowable balloon for weight loss (WL). Preserving metabolically active fat-free mass (FFM) and resting metabolic rate (RMR) during WL are crucial to maximize fat mass (FM) loss.… read more here.

Keywords: low calorie; mass; standard; balloon ... See more keywords

Emotional ratings of high- and low-calorie food are differentially associated with cognitive restraint and dietary restriction

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recommendations! Published in 2018 at "Appetite"

DOI: 10.1016/j.appet.2017.11.104

Abstract: Dietary restraint is a robust risk factor for binge eating and eating disorders, which may partially result from increased reward reactivity to food in individuals who attempt to diet. However, research examining the association between… read more here.

Keywords: cognitive restraint; low calorie; dietary restriction; food ... See more keywords

Modification of food preferences by posthypnotic suggestions: An event-related brain potential study

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recommendations! Published in 2020 at "Appetite"

DOI: 10.1016/j.appet.2020.104713

Abstract: The preference for high-over low-calorie food and difficulties in inhibiting the desire for high-calorie food are important factors involved in unhealthy food choices. Here, we explored posthypnotic suggestions (PHS), aiming to increase the desire for… read more here.

Keywords: calorie food; low calorie; high calorie; calorie ... See more keywords

Very-low-calorie ketogenic diet: An alternative to a pharmacological approach to improve glycometabolic and gonadal profile in men with obesity.

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recommendations! Published in 2021 at "Current opinion in pharmacology"

DOI: 10.1016/j.coph.2021.06.013

Abstract: Obesity and metabolic diseases have become a worrying reality, especially in more developed societies. They are associated with the development of many comorbidities, such as type 2 diabetes mellitus, hypogonadism, hypertension, cerebrovascular and cardiovascular diseases,… read more here.

Keywords: calorie ketogenic; ketogenic diet; glycometabolic gonadal; low calorie ... See more keywords
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Plasma ghrelin levels after percutaneous electrical nerve stimulation of dermatome T6 for the treatment of obesity.

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recommendations! Published in 2020 at "Endocrinologia, diabetes y nutricion"

DOI: 10.1016/j.endinu.2019.04.009

Abstract: INTRODUCTION Obese patients often find it difficult to adhere to long-term low-calorie diets. One of the reasons for dietary failure is the permanent feeling of hunger. Ghrelin is an orexigenic hormone, secreted by enterochromaffin cells… read more here.

Keywords: plasma ghrelin; low calorie; group; ghrelin ... See more keywords
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Where are the low-calorie sweeteners? An analysis of the presence and types of low-calorie sweeteners in packaged foods sold in Brazil from food labelling

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recommendations! Published in 2017 at "Public Health Nutrition"

DOI: 10.1017/s136898001700283x

Abstract: Abstract Objective Studies have shown that consumption of low-calorie sweeteners (LCS) may be associated with harmful health effects. The current study investigated the presence and types of LCS added to packaged foods. Design Cross-sectional study… read more here.

Keywords: low calorie; calorie sweeteners; presence; food ... See more keywords

A Trienzymatic Complex System for Isomerization of Agar-derived D-Galactose into D-Tagatose as a Low-calorie Sweetener.

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recommendations! Published in 2020 at "Journal of agricultural and food chemistry"

DOI: 10.1021/acs.jafc.9b07536

Abstract: D-Tagatose is a rare monosaccharide that is used in products in the food industry as a low-calorie sweetener. To facilitate biological conversion of D-tagatose, the agarolytic enzyme complexes based on the principle of the cellulosome… read more here.

Keywords: low calorie; galactose tagatose; trienzymatic complex; agar ... See more keywords

Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers

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recommendations! Published in 2024 at "ACS Omega"

DOI: 10.1021/acsomega.4c06050

Abstract: This study explored the effectiveness of fish oil (FO)-loaded nanoemulsions, averaging 197 nm in diameter, as fat substitutes in creating low-calorie cookies. The cookies’ diameter, thickness, and spread ratio were measured, ranging from 46.33 to… read more here.

Keywords: health conscious; fish oil; calorie; low calorie ... See more keywords

Developing Low-Calorie Marshmallow Products Using Polyols and Soluble Fibers as Substitutes for Mono- and Disaccharides

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recommendations! Published in 2025 at "ACS Omega"

DOI: 10.1021/acsomega.5c04027

Abstract: Marshmallow ingredient optimization is of critical importance in confectionery technology because even a slight change in its ingredients will prevent the formation of a foamy product structure. The aim of the study was to develop… read more here.

Keywords: developing low; general acceptability; marshmallow; calorie marshmallow ... See more keywords