Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Khaing Zar Myint"'
Publikováno v:
Molecules, Vol 28, Iss 22, p 7572 (2023)
Polyphenols from stevia leaves (PPSs) are abundant byproducts from steviol glycoside production, which have been often studied as raw extracts from stevia extracts for their bioactivities. Herein, the PPSs rich in isochlorogenic acids were studied fo
Externí odkaz:
https://doaj.org/article/d0829c2e033241ed86d69f4099372f9c
Publikováno v:
Journal of Food Science. 86:284-292
Botanic bioactive substances have issues with their solubility, stability, and oral bioavailability in the application, which could be improved by nanotechnologies. In another hands, green synthesis of nanoparticles (NPs) with plant extract is also a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aca1fa1cd41187597fa805741850ffe
https://doi.org/10.1111/1750-3841.15582
https://doi.org/10.1111/1750-3841.15582
Publikováno v:
Journal of Food Science. 85:240-248
The major polyphenol components from Stevia rebaudiana (Bertoni) leaves (PPS) are chlorogenic acids, a polyphenol family of esters, including hydroxycinnamic acids with quinic acid, which possesses excellent hydrophilic antioxidant activity and other
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df928ad335eea6c745e37b0e806f445e
https://doi.org/10.1111/1750-3841.15017
https://doi.org/10.1111/1750-3841.15017
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(7)
BACKGROUND Rebaudioside A (RA) and its monoglucosyl derivative, as like rebaudioside D (RD) are the most popular stevia glycosides but possess poor solubility in water, which limited their application as edible surfactants, the applications as in mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b68fef0afaab136ff154e0197fb86352
https://pubmed.ncbi.nlm.nih.gov/34687452
https://pubmed.ncbi.nlm.nih.gov/34687452
Publikováno v:
Food Packaging and Shelf Life. 34:100924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c50cd729f1ee6e06f68b50a77f01a75b
https://doi.org/10.1016/j.fpsl.2022.100924
https://doi.org/10.1016/j.fpsl.2022.100924
Publikováno v:
Journal of Food Processing and Preservation. 45
Stevia leaves have been claimed to possess the highest antioxidant capacity among botanic foods, yet the antioxidant activity has been attributed to the polyphenols from Stevia leaves (PPS). However, most studies about the PPS were based on Stevia ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b275f81977964d8256650c88505a8e
https://doi.org/10.1111/jfpp.15317
https://doi.org/10.1111/jfpp.15317
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(10)
Background Stevia has been proposed as a potential antidiabetic sweetener, mainly based on inconsistent results from stevioside or the plant extract, yet lacking relative experimental evidence from individual steviol glycosides (SGs) and their metabo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00a2b9be0f1b7067109e937b7e8696eb
https://pubmed.ncbi.nlm.nih.gov/32297310
https://pubmed.ncbi.nlm.nih.gov/32297310
Publikováno v:
Journal of Food Engineering. 289:110264
Steviol glycosides have been widely used in liquid food as sweeter and flavor enhancer, but their interfacial physicochemical properties in oil/water system lack of study, especially the effect of structural features on their interfacial activities.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31b47acd04c7da9a7f41b96060c1c71c
https://doi.org/10.1016/j.jfoodeng.2020.110264
https://doi.org/10.1016/j.jfoodeng.2020.110264
Snail samples were collected from five study sites in Hpa-an Township. They were Shwe-Yin- Hmyo Pagoda environs (site 1), the pond of Kyaukkanladd Pagoda (Site 2), Mya-Kan-Thar Inn (Site 3), Channel (Site 4) near the rice field of Eastern Thidar Stre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03721ca2c301da645c1e6dbe574f1db6
