Results 41 to 50 of about 1,196 (128)
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Steviol Glycosides (E960) from Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and their Role in Sustainable Food Systems. ABSTRACT Stevia (Stevia rebaudiana Bertoni) is a small perennial herb widely recognized as a natural sweetener.
Aswin Sakthivel Manoharan +1 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.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
Kalinca Vitoria Cardoso Cusielo +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Chitosan is highlighted for its industrial applications include food processing and preservation, pharmaceuticals, agriculture systems, and environmental protection. ABSTRACT Chitin, the natural biopolymer of the world next to cellulose, is a modified biodegradable polysaccharide.
Saeedeh Karimlar +4 more
wiley +1 more source
Advances in Pharmacological and Pharmaceutical Sciences, Volume 2026, Issue 1, 2026.Laportea decumana (Roxb.) Wedd. is known for its analgesic, antioxidant, anti‐inflammatory, and antibacterial properties. This study aimed to evaluate the wound‐healing effects of LDE incorporated into a biocellulose dressing for the treatment of polymicrobial‐infected wounds.
Yulia Yusrini Djabir +8 more
wiley +1 more source
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
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 +3 more
wiley +1 more source
Probiotic Dairy Dessert With Stevia and Sage Mucilage
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This study evaluated a probiotic dairy dessert with varying stevia‐to‐sugar ratios and sage seed mucilage levels during storage. Moderate stevia substitution reduced sugar and calories while maintaining probiotic viability and sensory acceptability. Sage seed mucilage enhanced texture stability by improving viscosity and reducing syneresis, and both ...
Mohammad Mahdi Asadi Garmaroudi +2 more
wiley +1 more source
A Comprehensive Method for Determination of Residual Protein in Rebaudioside M
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
Feng Li +5 more
openaire +1 more source
Journal of the Science of Food and Agriculture, Volume 105, Issue 12, Page 6850-6861, September 2025.Abstract BACKGROUND The present study aimed to measure bioavailability (BA) indicators, including epithelial barrier function, apparent permeability (Papp) and efflux ratio, of 84 types of phytochemicals using Caco‐2 cell and to develop predictive model systems using machine learning with a quantitative structure–property relationship (QSPR) model ...
Kang‐Woo Lee +9 more
wiley +1 more source
Sensory Neuroscience, Volume 1, Issue 2, September 2025.Sweeteners in aerosol form trigger retro‐nasal sensations that modulate early (P1) and late (P3) brain responses. EEG recordings reveal that sucrose and rebaudioside A elicit distinct ERP components only when retro‐nasal airflow is permitted, supporting aerosol‐based taste–smell integration and suggesting involvement of both top‐down and bottom‐up ...
Yue He +4 more
wiley +1 more source