Results 41 to 50 of about 4,800 (181)
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study optimized green extraction of a synergistic tri‐herbal blend of Ginkgo biloba, Astragalus membranaceus, and Salvia miltiorrhiza. The 1:1:2 blend showed the highest TPC synergy, with probe ultrasound giving maximal phenolic recovery. The extract, rich in rosmarinic acid, chlorogenic acid, and catechin, exhibited antioxidant, antimicrobial ...
Mohamed Ibrahim Younis +5 more
wiley +1 more source
Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos +6 more
wiley +1 more source
Safety and efficacy of health supplement (Stevia rebaudiana)
Archives of Pharmacy Practice, 2016 Purpose: The aim of this review is to evaluate the safety and efficacy of a product containing Stevia rebaudiana and its related marketing restriction governed by laws.
Mazlina Mukhtar +4 more
doaj +1 more source
Journal of Clinical Periodontology, Volume 53, Issue 7, Page 1226-1252, July 2026.ABSTRACT Aim To synthesize evidence on gingival diseases and conditions in children and adolescents (< 18 years) without known systemic disorder involvement, focusing on their distribution, aetiology, diagnosis, management and oral health–related quality of life (OHRQoL).
Georgios Tsilingaridis +4 more
wiley +1 more source
Identification of Antioxidative Compounds from Stevia (Stevia rebaudiana)
Nippon Shokuhin Kagaku Kogaku Kaishi, 2006 ステビアの抗酸化成分を同定するに当たり，ステビアをメタノール抽出し，その抽出物の溶媒分画のうち，特異的にDPPHラジカル消去活性の強かった酢酸エチル可溶画分から，3種の活性成分を単離・同定した．この単離物質は，すべて，脂質の酸化に対して十分な抗酸化性を有することが判明した．ステビアの抗酸化性はこれまでカリウム等の無機塩によるものとされてきたが2），今回の有機フェノール成分もステビア抗酸化性に十分に寄与している可能性が考えられた．
Masuda, Toshiya +6 more
openaire +2 more sources
Stevia (Stevia rebaudiana Bertoni): Sweet medicine for a healthier world
Journal of Agriculture and Food ResearchStevia rebaudiana belongs to the Asteraceae family, originated from northeastern Paraguay and is now grown globally. Its intense sweetness, 250–300 times that of sucrose, comes from steviol glycosides used as non-caloric sweeteners. Stevia offers several
Aswin Sakthivel M., Ramesh Kumar S.
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Sandy loam soil maintains better physicochemical parameters and more abundant beneficial microbiomes than clay soil in Stevia rebaudiana cultivation [PDF]
PeerJDepending on the texture of soil, different physicochemical and microbiological parameters are characterized, and these characteristics are influenced by crop cultivation.
Xinjuan Xu +6 more
doaj +2 more sources
Food Chemistry International, Volume 2, Issue 2, Page 155-163, June 2026.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Possibility of stevia (Stevia rebaudiana B.) production in Hungary
International Journal of Horticultural Science, 2016 Artificial sweeteners have harmful effect on human health, so it is great interested in stevia extract. Our experiment was aimed to show the possibility of inland production of stevia. Different plastic mulches were used (black and white) on raised bed and were compared to uncovered (control) plots for yield and state of health of plants.
M. Takácsné Hájos +2 more
openaire +3 more sources
Siliao yanjiu, 2021 The research developed stevia total isochlorogenic acid feed additives by evaluating the in vitro antioxidant, antibacterial activity and feed anti-mildew effect of stevia total isochlorogenic acid.
Zhi-yong WANG +4 more
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