Results 71 to 80 of about 2,305 (169)
Analysis and Comparison of the Antioxidant Component of Portulaca Oleracea Leaves Obtained by Different Solid-Liquid Extraction Techniques [PDF]
, 2017 Portulaca oleracea is a wild plant pest of orchards and gardens, but is also an edible vegetable rich in beneficial nutrients. It possesses many antioxidant properties due to the high content of vitamins, minerals, omega-3 essential fatty acids and other
Cozzolino +5 more
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Do sugar substitutes affect quality characteristics and HMF levels of cakes?
Journal of the Science of Food and Agriculture, Volume 105, Issue 9, Page 5020-5029, July 2025.Abstract BACKGROUND Sugar substitutes have become a topic of interest with the revelation of the strong link between excessive sugar consumption and many chronic diseases. One of the components known to be harmful to human health as a result of mutagenic, carcinogenic and cytotoxic effects in bakery products is 5‐hydroxymethyl furfural (HMF). Therefore,
Rana Nagihan Akder +2 more
wiley +1 more source
Fundamental and Applied AgricultureCultivating stevia is imperative because it is a natural sweetener, providing a healthier and low-calorie substitute for sugar. A comprehensive study was undertaken in 2021-2022, employing a randomized complete block design with three replicates, to ...
Morteza Davami Ahmadi, Somayeh Sarfaraz
doaj +1 more source
Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins [PDF]
, 2016 The application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar.
Brennan, Charles S. +3 more
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BeveragesChocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different
Glenn Birksø Hjorth Andersen +5 more
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Textural and rheological properties of stevia ice cream [PDF]
, 2015 Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream.
Chong, Gun Hean, Lee, W. J., Pon, S. Y.
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BMC Plant BiologyBackground The UDP-glucuronosyltransferase 91D2 (SrUGT91D2) gene is a crucial element in the biosynthetic pathway of steviol glycosides (SGs) and is responsible for creating 1,2-β-D glucosidic bonds at the C19 and C13 positions.
Jinsong Chen +9 more
doaj +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
Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic [PDF]
, 2016 The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design.
Baracco, Yanina Andrea +3 more
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Shipin gongye ke-jiObjective: Using Stevia rebaudiana leaves as experimental materials, stevia glycoside (SG) was extracted and isolated, and its effects on mitochondrial energy metabolism and oxidative stress in the liver of rats with excessive exercise fatigue were ...
Zejin GAO, Heng KANG, Qiao SONG
doaj +1 more source