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Steviol-glycosides: New natural sweeteners
TrAC Trends in Analytical Chemistry, 1982Abstract The need for a safe, non-nutritive sweetener for the diabetic and the diet conscious has prompted the further investigation of new sweeteners of plant origin. This review deals with the chemistry of sweet steviol-glycosides, which are currently used as a food-additive in Japan.
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Steviol glycoside safety: Is the genotoxicity database sufficient?
Food and Chemical Toxicology, 2013The safety of steviol glycoside sweeteners has been extensively reviewed in the literature. National and international food safety agencies and approximately 20 expert panels have concluded that steviol glycosides, including the widely used sweeteners stevioside and rebaudioside A, are not genotoxic.
J D, Urban +2 more
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Stability of Steviol Glycosides in Several Food Matrices
Journal of Agricultural and Food Chemistry, 2012As steviol glycosides are now allowed as a food additive in the European market, it is important to assess the stability of these steviol glycosides after they have been added to different food matrices. We analyzed and tested the stability of steviol glycosides in semiskimmed milk, soy drink, fermented milk drink, ice cream, full-fat and skimmed set ...
Etienne, Jooken +5 more
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Beaming steviol glycoside analysis into the next dimension
Food Chemistry, 2018Nine state-of-the-art reversed phase (RP) columns for ultra-high performance liquid chromatography were tested for the separation of steviol glycosides. The main criteria were resolution of the critical peak pair rebaudioside A and stevioside and the retention time of rebaudioside D.
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CHAPTER 9. Steviol Glycosides in Dentistry
2018Fermentable carbohydrates are implicated in the etiology of oral biofilm-associated diseases such as gingival inflammation and dental decay. Therefore, sweeteners were introduced into preventive dental care to replace sucrose. The preventive potential of sugar substitutes is widely recognised.
M. Frentzen +7 more
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CHAPTER 4. Analysis of Steviol Glycosides
2018In this chapter actual trends in sample preparation, determination, detection and quantification of steviol glycosides were reviewed beginning with the first official method for the analysis of steviol glycosides published in 1993. Before analysis, various sample preparation techniques have to be applied depending on the type of sample.
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