Place des sources alternatives de sucre, entre message sanitaire et quête de naturel
Pratiques en nutrition, ISSN: 1766-7305, Vol: 19, Issue: 75, Page: 41-44
2023
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Review Description
Les messages émis par les autorités de santé concernant une consommation excessive de sucre ont été intégrés par les consommateurs qui se tournent vers des sources alternatives au sucre de canne ou de betterave, tout en recherchant une certaine naturalité du produit. Ces alternatives peuvent être des sources de fructose, glucide susceptible d’avoir un impact sur le risque de survenue de certaines pathologies. La préparation de la majorité d’entre eux repose, tout comme le sucre raffiné, sur une série de procédés technologiques. Consumers have heeded the messages issued by health authorities regarding excessive sugar consumption, but they are nevertheless looking for cane or beet sugar substitutes with the desire to find a natural product. These substitutes can be sources of fructose from beet or cane, a carbohydrate that can have an impact on the risk of developing certain pathologies. In addition, the majority of these substitutes undergo, like refined sugar, technological processes for their preparation.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S1766730523000621; http://dx.doi.org/10.1016/j.pranut.2023.05.011; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85167785127&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S1766730523000621; https://dx.doi.org/10.1016/j.pranut.2023.05.011
Elsevier BV
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