Results 61 to 70 of about 12,140 (225)

Extraction of Stevioside from Stevia Rebaudiana Leaves Using Cellulase [PDF]

, 2012
Stevioside is a diterpene glycoside present in Stevia Rebaudiana leaves that has the ability to sweeten at rated between 70 to 350 times than sucrose (0.4% w/v). It has no calorific value.
Cheavar Blair, Divya Duggal, Hriday Das, Ignacy Gryczynski, Janhavi Nagwekar, Julian Borejdo, Kenneth S. Campbell, Rafal Fudala, Ryan Rich, S. Requena, Sangram Raut, Vipul Patel, Vipul Patel, Zygmunt Gryczynski   +13 more
core   +3 more sources

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, Marjaneh Sedaghati, Mohamad Javad Shakouri   +2 more
wiley   +1 more source

A New Diterpene Glycoside from Stevia rebaudiana [PDF]

Molecules, 2011
From the commercial extract of the leaves of Stevia rebaudiana, a new diterpene glycoside was isolated besides the known steviol glycosides including stevioside, rebaudiosides A-F, rubusoside and dulcoside A. The new compound was identified as 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy] ent-kaur-16-en-19-oic acid-(2-O-α-L-
Chaturvedula, Venkata Sai Prakash, Prakash, Indra   +1 more
openaire   +3 more sources

Вивчення умов екстракції при отриманні концентрату із листків стевії (Stevia Rebaudiana Bertroni) сушеної [PDF]

, 2013
Представлено дослідження щодо кінетики екстрагування речовин, які визначають низьку калорійність та еколого-протекторну здатність стевії (Stevia Rebaudiana Bertroni) сушеної.
Кузнєцова, І. В.
core  

Developing a quantitative structure–property relationships (QSPR) model using Caco‐2 cell bioavailability indicators (BA) to predict the BA of phytochemicals

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, Dong‐Ho Lee, In‐Su Na, Jin‐Woo Kim, Na‐Yeon Lee, Jin‐Soo Park, Keunwan Park, Chau Hoang Bao Nguyen, Kyungsu Kang, Soon‐Mi Shim   +9 more
wiley   +1 more source

Effects of Different Plant Density and Cutting Times on Yield of Stevia under the Çukurova Conditions

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, Elnaz Samadpourrigani, Selin Gedik   +2 more
doaj   +1 more source

Subcritical Fluid Extraction of Stevia Sweeteners from Stevia rebaudiana [PDF]

Journal of Chromatographic Science, 1997
In this paper, the extraction of steviol glycosides in Stevia rebaudiana, including stevioside, rebaudioside A, rebaudioside C, and dulcoside A by subcritical fluid extraction (SubFE) is investigated. A simple, efficient SubFE method is developed. The extraction conditions (extraction phase composition, extraction time, etc.) are optimized.
Liu, J., Ong, C.P., Li, S.F.Y.
openaire   +1 more source

Mass microprogation of Stevia rebaudiana Bertoni in temporary immersion systems [PDF]

, 2015
Artículo científicoStevia rebaudiana Bertoni, Asteraceae, is a natural sweetener called “Stevia”. Its properties came from the diterpenoid glycosides presented in the leaves: a stevioside and rebaudisioside.
Alvarenga-Venutolo, Silvana, Salazar-Aguilar, Tatiana   +1 more
core  

Assessing the Impact of Vegan Toothpastes on Enamel Color Change and Surface Properties

Journal of Esthetic and Restorative Dentistry, Volume 37, Issue 9, Page 2104-2115, September 2025.
ABSTRACT Objective To evaluate color (ΔE00) and whiteness index (ΔWID) changes, surface hardness loss (SHL), roughness (Ra), mineral content, and morphology of enamel brushed with vegan toothpastes. Methods Enamel blocks (n = 10/group) were stained with black tea (T0) underwent 15.000 (T1) and 30.000 (T2) toothbrushing cycles with: (n = 10): (AS ...
Reginna Vyctoria da Trindade Souza de Melo Carneiro, Raissa Manoel Garcia, Tais Scaramucci, Vanessa Cavalli   +3 more
wiley   +1 more source

REDUCTION ON THE LEVELS OF TANNINS FROM STEVIA REBAUDIANA EXTRACT USING ACTIVATED CARBON

Alchemy, 2015
Extraction of tannins from leaves of Stevia rebaudiana using ethanol 30% with a temperature variation of 30, 50, 70 and 100oC for 3 hours was performed. Reduction on the levels of tannins in stevia extract is done by using activated carbon.
Triana Kusumaningsih, Nur Jannah Asrilya, Suci Wulandari, Dewi Restu Tri Wardani, Khoirul Fatihin   +4 more
doaj   +1 more source