Zobrazeno 1 - 10
of 1 714
pro vyhledávání: '"REBAUDIOSIDE-A"'
Autor:
Liliana Celaya, Nicolás Kolb Koslobsky
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 354-360 (2024)
Research background. The process for producing purified steviol glycosides from Stevia rebaudiana leaves (stevia) generally involves pretreatments, extraction, purification and crystallization. Pre-extraction or defatting can sometimes be a part of t
Externí odkaz:
https://doaj.org/article/be68cad3ac4744349cfa7e96977391a3
Autor:
Ye-Yang Yu, Si-Yu Zhang, Jia-Hui Sun, Yu-Yang Li, Yao-Yao Zhang, Ai-Min Lu, Li Liu, Josef Voglmeir
Publikováno v:
Food Materials Research, Vol 4, Iss 1, Pp 1-6 (2024)
Extracts of Stevia rebaudiana Bertoni plant leaves contain a mixture of diterpene glycosides which possess high sweetness and are used as non-caloric sweeteners in foods and beverages. One of the most abundant of these steviol glycosides is Rebaudios
Externí odkaz:
https://doaj.org/article/a4a6fd66b5a347cdae99be2d6555bac3
Autor:
Şeyda Öztürk, Cemalettin Baltacı
Publikováno v:
BioResources, Vol 19, Iss 1, Pp 66-83 (2023)
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers
Externí odkaz:
https://doaj.org/article/7ba8917058804271b05cf5765b826c1e
Autor:
Glenn Birksø Hjorth Andersen, Caroline Laura Dam Christensen, John C. Castura, Niki Alexi, Derek V. Byrne, Ulla Kidmose
Publikováno v:
Beverages, Vol 10, Iss 3, p 54 (2024)
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with diffe
Externí odkaz:
https://doaj.org/article/49490954e90740ccb4a8c37cba8bf1f1
Publikováno v:
BMC Plant Biology, Vol 23, Iss 1, Pp 1-17 (2023)
Abstract Stevia rebaudiana Bertoni is a valuable medicinal plant and an essential source of natural sweetener, steviol glycosides (SGs), with rebaudioside A (RA) being one of the main components of SGs. bHLH transcription factors play a crucial role
Externí odkaz:
https://doaj.org/article/d9f6d96f6ffa45559128b8f2d772e1fc
Publikováno v:
New Valley Journal of Agricultural Science, Vol 3, Iss 8, Pp 781-805 (2023)
Due to the need of stevia plants to moderate temperature throughout the year and the high costs of its production inside greenhouses, therefore the Intercropping may be the optimum solved to get up heating in winter and shading in summer in addition
Externí odkaz:
https://doaj.org/article/0ae6e37dcf2c41b9b57cd3da14de4df8
Autor:
Lifeng Yang, Mengliang Yang, Zhiwei Deng, Xiaodong Hou, Xiangting Zheng, Qian Ping, Yijian Rao, Jinsong Shi, Yan Zhang
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Rebaudioside M2 (Reb M2), a novel steviol glycoside derivative, has limited industrial applications due to its low synthetic yield and selectivity. Herein, we identify UGT94D1 as a selective glycosyltransferase for rebaudioside D (Reb D), leading to
Externí odkaz:
https://doaj.org/article/f8118b5d918d4a17be74074741b173d7
Autor:
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Civitella Consuelo, Agnieszka Mech, Salvatore Multari, Vasantha Palaniappan, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle
Publikováno v:
EFSA Journal, Vol 21, Iss 12, Pp n/a-n/a (2023)
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytic
Externí odkaz:
https://doaj.org/article/0bf1bcff448a4ec2b4fb504cef23fe16
Autor:
Elahe Dehghan, Behzad Mohammadi
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 17-30 (2023)
Introduction Sesame paste is a product that is obtained by mixing Ardeh obtained from peeling of Sesame seeds with sugar or other sweeteners and flavorants such as cardamom and vanilla. Each 100 grams of this nutritious product contains 558 kcal and
Externí odkaz:
https://doaj.org/article/25a2eaefd5eb44c5b224c0eabe974d0f
Autor:
Isabella Bracchi, Juliana Morais, João Almeida Coelho, Ana Filipa Ferreira, Inês Alves, Cláudia Mendes, Beatriz Correia, Alexandre Gonçalves, João Tiago Guimarães, Inês Falcão-Pires, Elisa Keating, Rita Negrão
Publikováno v:
Biology, Vol 13, Iss 3, p 163 (2024)
The consumption of non-sugar sweeteners (NSS) has increased during pregnancy. The European Food Safety Agency suggested that steviol glycosides, such as Rebaudioside A (RebA), the major sweetener component of stevia, are safe for humans up to a dose
Externí odkaz:
https://doaj.org/article/89f4641c871e4398863453e78ef1f95c