Results 1 to 10 of about 1,566 (121)

Safety evaluation of the modification of the food additive enzymatically produced steviol glycosides (E 960c) [PDF]

EFSA Journal
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Consuelo Civitella, Borana Dino, Simone Lunardi, Agnieszka Mech, Samuele Multari, Laura Ruggeri   +30 more
doaj   +3 more sources

Discovery of Novel Minor Steviol Glycoside from the Stevia rebaudiana: Structural Characterization and Proposed Biosynthetic Pathway of Rebaudioside D17 [PDF]

Biomolecules
A novel steviol glycoside, Rebaudioside D17, was identified from the leaf extract of Stevia rebaudiana Bertoni. This compound features a rare β-1→4 glycosidic linkage between two glucose units at the C19 position, distinguishing it from its structural ...
Xiao Juie Wong, Khairul Nizam Bin Nawi, Yeen Yee Wong, Ismail Ammar Bin Mohamat, Saravanan Ramandach, Mohamad Afzaal Bin Hasim, Avetik Markosyan   +6 more
doaj   +2 more sources

Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee. [PDF]

J Food Sci
ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Cusielo KVC, Medeiros AC, Hiramatsu EY, Bolini HMA.   +3 more
europepmc   +2 more sources

Effects and Mechanisms of Stevioside on Metabolic Dysfunction-Associated Steatotic Liver Disease. [PDF]

Food Sci Nutr
SV has the potential to prevent or treat MASLD by improving hepatic lipid metabolism, enhancing anti‐inflammatory and antioxidant capacity, and attenuating hepatic fibrosis. ABSTRACT Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects more than 30% of adults globally and has emerged as a significant public health concern ...
Li K, Zhang C, Kang L, Mu Y, Li Z, Zhang J, Li G.   +6 more
europepmc   +2 more sources

The Neural and Perceptual Effects of Stevia During Retronasal Occlusion. [PDF]

Eur J Neurosci
Neural activity to stevia decreases with retronasal occlusion via nose clip. Insula tracks pleasantness but not with the nose clip on. In conclusion, blocking retronasal pathways reduces stevia taste responses, supporting their role in taste perception and enhancing stevia product palatability.
Ko HK, Shi J, Eidenberger T, Shi W, McCabe C.   +4 more
europepmc   +2 more sources

A Modified BCA Method for Determination of Residual Protein in Enzymatic Biosynthetic Rebaudioside M. [PDF]

Int J Food Sci
The sweetener Rebaudioside M (Reb M) has broad application prospects and can be produced on a large scale by enzymatic methods. However, detecting exogenous protein residues in Reb M products remains a major challenge, and methods for detecting protein residues in Reb M have rarely been reported. In this study, Reb M was dissolved in a sodium hydroxide
Li F, Zhang W, Bai J, Yang X, Huo Y, Qu Y.   +5 more
europepmc   +2 more sources

Isolation and Characterization of a Novel Rebaudioside M Isomer from a Bioconversion Reaction of Rebaudioside A and NMR Comparison Studies of Rebaudioside M Isolated from Stevia rebaudiana Bertoni and Stevia rebaudiana Morita

Biomolecules, 2014
A minor product, rebaudioside M2 (2), from the bioconversion reaction of rebaudioside A (4) to rebaudioside D (3), was isolated and the complete structure of the novel steviol glycoside was determined.
Indra Prakash, Cynthia Bunders, Krishna P. Devkota, Romila D. Charan, Catherine Ramirez, Christopher Priedemann, Avetik Markosyan   +6 more
doaj   +3 more sources

Development of Next Generation Stevia Sweetener: Rebaudioside M

Foods, 2014
This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products.
Indra Prakash, Avetik Markosyan, Cynthia Bunders   +2 more
doaj   +3 more sources

Structure–Property Relevance of Two Pairs of Isomeric Steviol Rebaudiosides and the Underlying Mechanism [PDF]

Foods
Although enormous efforts have been made to prepare tasty and soluble steviol glycosides (SGs), the structure–property relationship of SGs still remains unclear, neither in experiment fact nor in the mechanism, such as the influence of linkage type and ...
Zhuoyu Zhou, Wanjie Wang, Qinbing Guo, Haijun Wang, Yongmei Xia   +4 more
doaj   +2 more sources

Bioconversion of Rebaudioside I from Rebaudioside A

Molecules, 2014
To supply the increasing demand of natural high potency sweeteners to reduce the calories in food and beverages, we have looked to steviol glycosides.
Indra Prakash, Cynthia Bunders, Krishna P. Devkota, Romila D. Charan, Catherine Ramirez, Tara M. Snyder, Christopher Priedemann, Avetik Markosyan, Cyrille Jarrin, Robert Ter Halle   +9 more
doaj   +3 more sources