Results 51 to 60 of about 3,983 (230)

Rebaudioside A and Rebaudioside D Bitterness do not Covary with Acesulfame-K Bitterness or Polymorphisms in TAS2R9 and TAS2R31 [PDF]

Chemosensory Perception, 2013
In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately, many are synthetically derived, and many consumers have a strong preference for natural sweeteners, irrespective of the safety data on synthetic non-nutritive sweeteners.
Alissa L, Allen, John E, McGeary, John E, Hayes   +2 more
openaire   +2 more sources

DÜŞÜK ŞEKERLİ TURUNÇ MARMELATI ÜRETİMİNDE REBAUDİOSİDE A KULLANIMININ ARAŞTIRILMASI

Gıda, 2023
Bu çalışmada düşük şekerli turunç marmelatı üretiminde doğal tatlandırıcı olarak steviol glikozit Rebaudioside A (Reb A)’ nın kullanılabilirliğini ortaya koymak ve farklı formülasyonlarda üretilen marmelatların bazı kalite özelliklerini incelemek amaçlanmıştır.
Demet YILDIZ TURGUT, Muslime TANRİSEVEN, Arzu BAYIR YEĞİN, Muharrem GÖLÜKLÜ, Haluk TOKGÖZ, Osman KOLA   +5 more
openaire   +2 more sources

Does low-energy sweetener consumption affect energy intake and body weight? A systematic review, including meta-analyses, of the evidence from human and animal studies [PDF]

, 2015
By reducing energy density, low-energy sweeteners (LES) might be expected to reduce energy intake (EI) and body weight (BW). To assess the totality of the evidence testing the null hypothesis that LES exposure (versus sugars or unsweetened alternatives ...
de Graaf, C, Higgs, S, Hogenkamp, P S, Lluch, A, Mela, D J, Ness, A R, Penfold, C, Perry, R, Putz, P, Rogers, P J, Yeomans, M R   +10 more
core   +5 more sources

Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive [PDF]

, 2014
Following a request from the European Commission, the European Food Safety Authority (EFSA) carried out an exposure assessment of steviol glycosides (E 960) from its use as a food additive, taking into account the proposed extension of uses. In 2010, the
EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA Panel on Food Additives and Nutrient Sources (ANS), JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), SCF (Scientific Committee on Food), SCF (Scientific Committee on Food)   +7 more
core   +1 more source

Drinking Non-nutritive Sweetness Solution of Sodium Saccharin or Rebaudioside a for Guinea Pigs: Influence on Histologic Change and Expression of Sweet Taste Receptors in Testis and Epididymis

Frontiers in Nutrition, 2021
Saccharin sodium and rebaudioside A are extensively used as non-nutritive sweeteners (NNSs) in daily life. NNSs elicit a multitude of endocrine influences on animals, differing across species and chemically distinct sweeteners, whose exposure induce ...
Ting Shen, Junrong Li, Junrong Li
doaj   +1 more source

Flow and Thermal Properties of Stevia Powder

Acta Technologica Agriculturae, 2018
Stevia (Stevia rebaudiana Bertoni) has recently received a lot of attention as a sweetener due to its taste and low calorific value. Flow and thermal properties of foods play a significant role in the quantitative analysis of unit operations in the food ...
Mahapatra Ajit K., Kapsoiyo Agnes J., Birmingham Sierra C., Ekefre Daniel, Biswas Bipul K.   +4 more
doaj   +1 more source

β-Glucosidase and β-Galactosidase-Mediated Transglycosylation of Steviol Glycosides Utilizing Industrial Byproducts

Frontiers in Bioengineering and Biotechnology, 2021
Stevia rebaudiana Bertoni is a plant cultivated worldwide due to its use as a sweetener. The sweet taste of stevia is attributed to its numerous steviol glycosides, however, their use is still limited, due to their bitter aftertaste.
Anastasia Zerva, Koar Chorozian, Anastasia S. Kritikou, Nikolaos S. Thomaidis, Evangelos Topakas   +4 more
doaj   +1 more source

From Leaf to Brew: Comprehensive Insights Into the Physiology, Processing, and Flavor of Nanchuan Tea (Camellia nanchuanica)

Food Chemistry International, Volume 1, Issue 4, Page 375-383, December 2025.
Nanchuan tea: a novel tea resource with a unique flavor profile. ABSTRACT Camellia nanchuanica, a unique tea species endemic to the mountainous regions of Nanchuan (Chongqing, China), represents a valuable germplasm resource with distinctive flavor characteristics and physiological adaptations.
Yan Liu, Liyong Luo, Liang Zeng
wiley   +1 more source

Improving Thermostability and Catalytic Activity of Glycosyltransferase From Panax ginseng by Semi-Rational Design for Rebaudioside D Synthesis

Frontiers in Bioengineering and Biotechnology, 2022
As a natural sweetener and sucrose substitute, the biosynthesis and application of steviol glycosides containing the component rebaudioside D have attracted worldwide attention.
Meiqi Chen, Fangwei Song, Yuxi Qin, Shuangyan Han, Yijian Rao, Shuli Liang, Ying Lin   +6 more
doaj   +1 more source

Sustainable Natural Product Glycosylation: A Critical Evaluation of Biocatalytic and Chemical Approaches

ChemSusChem, Volume 18, Issue 20, October 23, 2025.
Developing a process to produce glycosylated natural products involves many decisions, and given the current climate crisis, the environmental impact of the various processes must be a major consideration. This review provides an overview of the various processes and a framework for which metrics should be quantified to select processes that are both ...
Felipe Mejia‐Otalvaro, Brianna Marie Lax, Onur Kırtel, Ditte Hededam Welner   +3 more
wiley   +1 more source