Results 181 to 190 of about 23,695,477 (235)

Impact of rebaudioside A degradation compounds on flavor perception

Food Research International, 2023
Rebaudioside A, a sweet-tasting steviol glycoside, is known to degrade in food products during storage and thought to contribute to flavor instability. The impact of rebaudioside A degradation compounds on flavor perception was investigated. Sensory descriptive analysis indicated rebaudioside A degradation compounds, at concentrations below detection ...
Yifan Liu, Edisson Tello, Devin G. Peterson   +2 more
openaire   +3 more sources

Convergent synthesis of steviol glycosides rebaudioside a and M

Carbohydrate Research
Steviol glycosides, a natural health-focused sweetener, is receiving increasing attention. Herein, an efficient and concise approach for the convergent synthesis of Rebaudioside A and M has been devised. This method features a AuCl3-tBuCN cooperative catalysis to achieve highly 1, 2-trans stereoselective glycosidation of a C2-branched trisaccharide ...
Yuanyuan Li, Haoru Zhuang, Xuerui Tao, Yingguo Liu, Tianlu Li, Peng Peng   +5 more
openaire   +3 more sources

Fusion glycosyltransferase design for enhanced conversion of rebaudioside A into rebaudioside M in cascade

Molecular Catalysis, 2023
Xiaoqiang Wang, Jiqiang Li, Lina Li, Lipeng Zhu, Fang Huang   +4 more
openaire   +2 more sources

A comparative study on physicochemical and micellar solubilization performance between monoglucosyl rebaudioside A and rebaudioside A

Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDRebaudioside 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 micellar solubilization and drug delivery.
Tongtong Zhang, Khaing zar Myint, Yongmei Xia, Jing Wu   +3 more
openaire   +2 more sources

Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review.

Comprehensive Reviews in Food Science and Food Safety, 2022
For health and safety concerns, traditional high-calorie sweeteners and artificial sweeteners are gradually replaced in food industries by natural and low-calorie sweeteners.
Yang Wang, Xiang Luo, Li Chen, A. Mustapha, Xiaojie Yu, Cunshan Zhou, C. Okonkwo   +6 more
semanticscholar   +1 more source

Subchronic toxicity of rebaudioside A

Food and Chemical Toxicology, 2008
The safety of the stevia-derived sweetener, rebaudioside A (CAS No. 58543-16-1), was evaluated in two oral toxicity studies. In a 4-week study, Wistar rats were administered rebaudioside A at dietary concentrations of 0, 25,000, 50,000, 75,000 and 100,000ppm. The NOAEL, including an evaluation of testes histopathology, was determined to be 100,000 ppm.
Leslie L, Curry, Ashley, Roberts
openaire   +2 more sources

Rapid determination of Rebaudioside A content in macroporous resin elution process by a portable near-infrared spectrometer

New Journal of Chemistry, 2023
Rebaudioside A (RA) is an ideal sweet component extracted from leaves of Stevia rebaudiana Bertoni, and has been widely developed in the food and pharmaceutical fields.
Lele Gao, Difan Wang, Liang Zhong, Jianan Yue, Lei Nie, Lian Li, Zhaoqing Meng, Guiyun Cao, Yuzeng Lai, Hengchang Zang   +9 more
semanticscholar   +1 more source

In vitro metabolism of rebaudioside E under anaerobic conditions: Comparison with rebaudioside A

Regulatory Toxicology and Pharmacology, 2015
The hydrolysis of the steviol glycosides rebaudioside (Reb) A and E, as well as steviolbioside (a metabolic intermediate) to steviol was evaluated in vitro using human fecal homogenates from healthy Caucasian and Asian donors. Incubation of each of the Rebs in both groups resulted in a rapid hydrolysis to steviol.
Sidd, Purkayastha, Sachin, Bhusari, George, Pugh, Xiaowei, Teng, David, Kwok, Stanley M, Tarka   +5 more
openaire   +2 more sources