Results 61 to 70 of about 1,958 (175)

Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive

EFSA Journal, 2015
Following a request from the European Commission, EFSA carried out an exposure assessment of steviol glycosides (E 960) arising from their use as a food additive, taking into account the proposed extension of uses.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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Assessment of morpho-physiological and biochemical profiles of Stevia rebaudiana Bertoni in different climatic regions of Iran

Fundamental and Applied Agriculture
Cultivating stevia is imperative because it is a natural sweetener, providing a healthier and low-calorie substitute for sugar. A comprehensive study was undertaken in 2021-2022, employing a randomized complete block design with three replicates, to ...
Morteza Davami Ahmadi, Somayeh Sarfaraz
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Co-expression of anti-miR319g and miRStv_11 lead to enhanced steviol glycosides content in Stevia rebaudiana

BMC Plant Biology, 2019
Background miRNAs are major regulators of gene expression and have proven their role in understanding the genetic regulation of biosynthetic pathways. Stevioside and rebaudioside-A, the two most abundant and sweetest compounds found in leaf extract of ...
Monica Saifi, Sneha Yogindran, Nazima Nasrullah, Umara Nissar, Irum Gul, M. Z. Abdin   +5 more
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Isolation and Characterization of a Novel Rebaudioside M Isomer from a Bioconversion Reaction of Rebaudioside A and NMR Comparison Studies of Rebaudioside M Isolated from Stevia rebaudiana Bertoni and Stevia rebaudiana Morita

Biomolecules, 2014
A minor product, rebaudioside M2 (2), from the bioconversion reaction of rebaudioside A (4) to rebaudioside D (3), was isolated and the complete structure of the novel steviol glycoside was determined.
Indra Prakash, Cynthia Bunders, Krishna P. Devkota, Romila D. Charan, Catherine Ramirez, Christopher Priedemann, Avetik Markosyan   +6 more
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Progress on Synthetic Biology for Steviol Glycosides Biosynthesis

Shipin gongye ke-ji
Stevioside, also known as stevia, is a class of diterpenoids extracted from stevia with high sweetness, low calories, safety and non-toxicity, hypoglycemic, hypotensive, and other physiological characteristics.
Mengyu LIU, Hailin HE, Ting MA, Xiaochun SU, Yifei DING, Jinxuan WANG, Yinfeng LEI, Shubo LI   +7 more
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Scientific Opinion on Flavouring Group Evaluation 310 (FGE.310): Rebaudioside A from chemical group 30

EFSA Journal, 2011
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate rebaudioside A [FL‐no: 16.113], a steviol glycoside.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Invasive Asian water moss (Salvinia cucullata) biochar modulates selected steviol glycoside biosynthesis-related gene expression and drought-associated physiological responses in Stevia

Frontiers in Plant Science
IntroductionDrought stress can impair the growth and alter the metabolic profile of Stevia rebaudiana, thereby affecting the production of commercially important steviol glycosides.
Piyachat Sunanta, Piyachat Sunanta, Piyachat Sunanta, Pasin Norkum ai, Pasin Norkum ai, Patipon Teerakitchotikan, Patipon Teerakitchotikan, Tibet Tangpao, Tibet Tangpao, Tibet Tangpao, Nguyen Vu Linh, Luu Tang Phuc Khang, Giancarlo Colelli, Sarana Rose Sommano, Sarana Rose Sommano, Sarana Rose Sommano   +15 more
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Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages

Beverages, 2019
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives.
Alex M. Pierce-Feldmeyer, Dave Josephson, Adrianne Johnson, Robert Wieland   +3 more
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Evaluation of the Relationship Between the Level of UVB Irradiation and the Reflectance Spectrum of Leaves and the Content of Steviol Glycosides in Stevia rebaudiana Bertoni

AgriEngineering
Stevia (Stevia rebaudiana Bertoni) is an important source of natural sweeteners. Since its commercial value depends on steviol glycosides, quality assessment primarily involves quantifying these compounds in leaves and shoots. While chromatography is the
Alexey P. Dolgalev, Alexander A. Smirnov, Yuri A. Proshkin, Pavel V. Tikhonov, Dmitry A. Burynin, Inna V. Knyazeva, Alina S. Ivanitskikh, Alexander V. Sokolov   +7 more
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Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a–d) and the modification of the acceptable daily intake (ADI) for steviol

EFSA Journal
The EFSA Panel on Food Additive and Flavourings (FAF Panel) evaluated the safety of proposed changes to the currently permitted uses of the food additive steviol glycosides (E 960a–d) and of a proposed modification of the current acceptable daily intake (
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Consuelo Civitella, Laura Ruggeri, Alexandra Tard, Borana Dino, Sam Vermeiren   +29 more
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