Results 21 to 30 of about 1,958 (175)
Safety in use of glucosylated steviol glycosides as a food additive in different food categories
EFSA Journal, 2018 The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories.
EFSA Panel on Food Additives and Nutrient Sources added to Food (EFSA ANS Panel) +24 more
doaj +1 more source
Characterization of Microbial Degradation Products of Steviol Glycosides
Molecules, 2021 Steviol glycosides were subjected to bacteria present in a soil sample collected from a Stevia plantation in Paraguay. During the incubation experiments, next to the aglycon steviol, steviol degradation products were also formed.
Gert Steurs +4 more
doaj +1 more source
EFSA Journal, 2018 The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of proposed amendment of the specifications of the food additive steviol glycosides (E 960).
EFSA Panel on Food Additives and Nutrient Sources added to Food (EFSA ANS Panel) +24 more
doaj +1 more source
The Journal of Poultry Science, 2010 At day 7 of incubation, eggs were injected with high levels of steviol (1.5 and 3mg per egg). At hatch, no effect of steviol injection was observed on plasma thyroid hormone levels, hatchability, body weight and chick quality. Proportional liver weight
Mohsen Daneshyar +7 more
doaj +1 more source
Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive
EFSA Journal, 2010 Steviol glycosides in the present evaluation are mixtures of steviol glycosides that comprise not less than 95% of stevioside and/or rebaudioside A. Stevioside as a sweetener was evaluated by the SCF in 1984, 1989 and 1999.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
PLoS ONE, 2023 Stevia rebaudiana (stevia) contains commercially important steviol glycosides, stevioside and rebaudioside A, these compounds have insulinotropic and anti-hyperglycemic effect.
Nazima Nasrullah +7 more
doaj +1 more source
What do we know about sugar substitutes?
Journal of Education, Health and Sport, 2020 Sweeteners are widespread primarily in the food industry. An attractive alternative to sugar. Their prevalence was driven primarily by food shortage during the war. The intense sweetener is permitted for consumption by specifying the ratio of ADI. Due to
Maciej Majewski +7 more
doaj +1 more source
EFSA Journal, 2023 The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytica (named Y ...
EFSA Panel on Food Additives and Flavourings (FAF) +31 more
doaj +1 more source
Improving Steviol Glycosides Production in Stevia Rebaudian Bertoni by Plant Tissue Culture Technology" [PDF]
مجلة جامعة كركوك للعلوم الزراعية, 2023 Plant tissue culture techniques have made tremendous progress in the production of various active compounds of interest, including Steviol Glycosides in Stevia.
Suhad Mahdi, Noora Alsaedi
doaj +1 more source
Molecules, 2023 This literature-based review synthesizes the available scientific information about steviol glycosides as natural sweeteners and molecules with therapeutic potential. In addition, it discusses the safety concerns regarding human consumption.
Adriana Monserrath Orellana-Paucar
doaj +1 more source