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Jurnal Pangan dan Agroindustri, 2013 Penelitian ini bertujuan untuk mendapatkan produk sari stevia (Stevia rebaudiana) instan bermutu yang baik dengan mengoptimalkan faktor-faktor kritis yang ada dalam proses produksi untuk penyusunan Standard Operation Procedures (SOP) dan analisis ekonomi
Herdimas Wuryantoro, Wahono Hadi Susanto
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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
Use of stevia (Stevia rebaudiana Bertoni) in suckling and weaned pig diets [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2003 Four levels of stevia supplementation in the diet of suckling pigs with combination of two feeding methods in weaned pigs were studied. Twenty litters with nine piglets each were allocated to four groups and fed four dietary stevia supplementations (0, 0.
Watanasit, S. +3 more
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The Journal of Poultry Science, 2001 An experiment was conducted to determine if dietary Stevia (Stevia rebaudiana) extract prevents gizzard erosion and ulceration of chicks induced by dietary histamine.
Kazuaki Takahashi +5 more
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Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study investigated the effects of natural monk fruit extract (MFE), synthetic sucralose, and sucrose at equivalent sweetness levels within the acceptable daily intake (ADI) range on body weight, adiposity, and glucose homeostasis in HFD‐induced obese C57BL/6 mice.
Jessika Woo Kar Man +4 more
wiley +1 more source
International Journal of Secondary Metabolite, 2017 Stevia (Stevia rebaudiana Bertoni) is perennial shrub form plant belonging to Asteraceae. It is indigenous to Paraguay and Brazil. Stevia is a natural sweetening and it has using potential to diets of obesity patients with non-caloric specialty and ...
Leyla Sezer Tansı +2 more
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Responses of stevia ( Stevia rebaudiana Bertoni) to salinity conditions
Acta Agrobotanica, 2023 The sweet herb or ka'a he'ẽ in the Guarani language ( Stevia rebaudiana Bertoni) is a native plant of Paraguay, which produces a natural sweetener, 300 times sweeter than sucrose. The consumption of stevia has spread to numerous countries due to its beneficial properties for health. To meet the global demand for stevia, the production must be optimized
Gisel A. Piris +3 more
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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
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
Agro Ekonomi, 2019 The purpose of this research is to analyze the competitiveness of Stevia agriculture in Tawangmangu Subdistrict, Karanganyar Regency based on its competitive and comparative advantage, as well as to know the effect of government policies on this ...
Trisna Wahyu Putri +2 more
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