Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Konar N., Palabiyik I., TOKER Ö. S., SAĞDIÇ O.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.55, ss.29-38, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 55
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.tifs.2016.07.003
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.29-38
  • Anahtar Kelimeler: Chewing gum, Flavor, Texture, Bioactive compounds, FLAVOR RELEASE, TIME-INTENSITY, SENSORY PROPERTIES, CUSTARD DESSERTS, MODEL, PERCEPTION, WEIGHT, FAT
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth if each piece of gum was chewed for 10 min every year. Concerning these statistics at least smoke cessation, oral health and new form of drug delivery system potentials of chewing gum are clear. Therefore, fundamentals of chewing gum should be realized in detail to take the advantage of this product.