I just posted some information needed regarding brown fat for one research
topic. Being involved with research, I also plan to complete research
and hopefully, publish results regarding something related to ARTIFICIAL
SWEETNERS or ARTICIFIAL FATS, concerning "Food Chemistry" properties.
I have not yet chosen my exact topic-ie. cooking time vs taste etc.
Being only a little familar with research in such a setting (lab where
I come up with the research plan, do the research, and report the results)
using a taste panel and all, I was wondering if anyone could give me some
advice or some good references pertaining to the topics of the physical
properties of the ARTIFICIAL SWEETNERS (saccharin, cyclamates, aspartame,
alitame, neohesperidan dihydrochalcone, acesulfame K, sucralose, thaumatin,
monellin, lycasin and/ or isomalt) and/ or ARTIFICIAL FATS on the market
concerning temperature sens. to taste
(ie. the "break-up of the artificial sugar molecule when exposed to heat
producing a bitter taste, or the loss of structure as the case is
for artificial fats, heating them causes the molecule to break
up and produce a runny non textured product thus affecting the texture
and pleasantness of the food it is in.)
I am keeping my options open right now for ideas. This is a food chemistry
class and I am highly motvated to work on a project adderssing these
issues- I wand to do worthy "research" and publish a paper- I realize that
it is a task, but I know that I can do it.
As mentioned in my Brown Fat post... I am open for ideas...if anyone has done
research in this field personally- in a lab or setting or on your own.
I would like references other than what is available to me (THOR and MedLine)
or particularly important/ informative information that I should know.
My restrictions are not to English- I have ability to
translate French, Arabic, Spanish, German, Hungarian and Italian personally.
I could obtain help translating Mandrin Chinese.
I thank you in advance for any information. I plan to complete this project
in late April and would be happy to share any information with any interested
party.
Katrina Michelle Lynn Verash
"Varouschka"
kmlver at sage.cc.purdue.edu
(317)-497-7675 (home USA)
