Results 11 to 20 of about 2,305 (169)

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

Structural characterization of the degradation products of a minor natural sweet diterpene glycoside Rebaudioside M under acidic conditions. [PDF]

Int J Mol Sci, 2014
Degradation of rebaudioside M, a minor sweet component of Stevia rebaudiana Bertoni, under conditions that simulated extreme pH and temperature conditions has been studied. Thus, rebaudioside M was treated with 0.1 M phosphoric acid solution (pH 2.0) and 80 °C temperature for 24 h.
Prakash I, Chaturvedula VS, Markosyan A.
europepmc   +4 more sources

Safety of the proposed amendment of the specifications of the food additive E960c(i) or E960c(ii) [PDF]

EFSA Journal
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of the proposed amendment of the EU specifications of Rebaudioside M produced via enzyme‐catalysed bioconversion (E960c(i) or E 960c(ii)), to include
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald 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, Civitella Consuelo, Borana Dino, Simone Lunardi, Agnieszka Mech, Salvatore Multari, Camilla Smeraldi, Alexandra Tard, Laura Ruggeri   +32 more
doaj   +2 more sources

A Near Telomere-To-Telomere Genome Assembly of Coffea arabica (Mundo Novo) Provides Insights Into Its Secondary Metabolism. [PDF]

Mol Ecol Resour
ABSTRACT Arabica coffee (Coffea arabica) dominates global coffee production, accounting for over 60% of the world's coffee trade. The Mundo Novo cultivar, predominantly grown in Yunnan, China, represents a significant germplasm resource. However, the absence of a high‐quality reference genome has hindered comprehensive genetic research and in‐depth ...
Liu Y, Zong H, Xing Y, Jiao X, Liu Z, Niu Y, Yang Z, Liu S, Wang Y, Zhao H, Chen X, Li Z, Wang X, Cai J, Wang W, Wang Z.   +15 more
europepmc   +2 more sources

A Modified BCA Method for Determination of Residual Protein in Enzymatic Biosynthetic Rebaudioside M

International Journal of Food Science
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 ...
Feng Li, Wenjing Zhang, Jiaxi Bai, Xinjing Yang, Yanyan Huo, Yingjuan Qu   +5 more
doaj   +2 more sources

Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A. [PDF]

J Sci Food Agric
Abstract Background As consumers growingly demand healthier confectionery products, sugar‐free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar‐free dark chocolates formulated with varying levels of ...
Martins GAR, Augusto PPC, Luccas V, André Bolini HM.   +3 more
europepmc   +2 more sources

Raman Spectroscopic Analysis of Steviol Glycosides: Spectral Database and Quality Control Algorithms [PDF]

Foods
Besides all sharing an extraordinary high (i.e., up to ~450 times) sweetening power as compared to sucrose and while presenting strong similarities in their molecular structures, molecules belonging to the family of diterpene glycosides (i.e., the ...
Giuseppe Pezzotti, Wenliang Zhu, Takashi Aoki, Akihiro Miyamoto, Isao Fujita, Manabu Nakagawa, Takuya Kobayashi   +6 more
doaj   +2 more sources

Application of Rebaudioside M and Compound Sweetener in Sugar-Free Yogurt(莱鲍迪苷M及其复配甜味剂在无糖酸奶中的应用) [PDF]

Shipin kexue jishu xuebao, 2020
Different proportions of Rebaudioside M was used to substitute sucrose in yogurt, the results showed that the highest sensory score of yogurt was gained when 60% sucrose was replaced.
YE Yuwen(叶玉稳), WANG Lu(王璐), HU Guohua(胡国华)   +2 more
doaj   +1 more source

Mutation of Stevia glycosyltransferase UGT76G1 for efficient biotransformation of rebaudioside E into rebaudioside M

Journal of Functional Foods, 2022
Rebaudioside M (RebM) is a desired natural non-caloric and high potency sweetener with very low content in the leaves of Stevia rebaudiana. In this study, based on the crystal structure of UDP-dependent glycosyltransferase UGT76G1, a key enzyme responsible for RebM production in S.
Jie Yu, Yehui Tao, Huayi Pan, Lei Lin, Jinyuan Sun, Ruiqi Ma, Yan Li, Honghua Jia   +7 more
openaire   +2 more sources

Co-immobilized recombinant glycosyltransferases efficiently convert rebaudioside A to M in cascade

RSC Advances, 2021
Biotransformation of Reb A to Reb D and Reb M by recombinant glycosyltransferases immobilized on chitosan beads.
Zhenyang Wang, Wenbin Liu, Wei Liu, Yuanyuan Ma, Yatong Li, Baoqi Wang, Xiaozhen Wei, Zhiming Liu, Hao Song   +8 more
openaire   +3 more sources