Results 121 to 130 of about 1,522 (168)

Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2012
A direct, versatile method for the determination of steviol and nine steviol glycosides in food products has been developed by using electrospray ionisation liquid chromatography-mass spectrometry in the negative-ion mode. Ten stevia compounds were readily separated on an amino column by using a gradient separation. Data for analyte quantification were
Romina, Shah, Lowri S, De Jager, Timothy H, Begley   +2 more
exaly   +3 more sources

Human Psychometric and Taste Receptor Responses to Steviol Glycosides

Journal of Agricultural and Food Chemistry, 2012
Steviol glycosides, the sweet principle of Stevia Rebaudiana (Bertoni) Bertoni, have recently been approved as a food additive in the EU. The herbal non-nutritive high-potency sweeteners perfectly meet the rising consumer demand for natural food ingredients in Europe.
Anne Brockhoff, Thomas Hofmann
exaly   +3 more sources

Steviol Glycoside Biosynthesis

ChemInform, 2007
AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
J E, Brandle, P G, Telmer
openaire   +2 more sources

Microbial hydrolysis of steviol glycosides

Food and Chemical Toxicology, 2008
A review of the role of gut microbiota in the metabolism of the steviol glycosides, stevioside and rebaudioside A, indicates that they are not absorbed intact but undergo hydrolysis by the intestinal microflora to steviol. Steviol is not metabolized by the intestinal flora and is absorbed from the intestine.
A G, Renwick, S M, Tarka
openaire   +2 more sources

Steviol glycoside safety: Are highly purified steviol glycoside sweeteners food allergens?

Food and Chemical Toxicology, 2015
Steviol glycoside sweeteners are extracted from the plant Stevia rebaudiana (Bertoni), a member of the Asteraceae (Compositae) family. Many plants from this family can induce hypersensitivity reactions via multiple routes of exposure (e.g., ragweed, goldenrod, chrysanthemum, echinacea, chamomile, lettuce, sunflower and chicory).
Jonathan D, Urban, Michael C, Carakostas, Steve L, Taylor   +2 more
openaire   +2 more sources

Aqueous and alcoholic adducts of steviol and steviol glycosides in food products containing stevia

Food Chemistry, 2020
High content of steviol glycosides in stevia leaves is a cause of their high popularity as. a natural sweetener of various sugar-free food products. Stevioside (13-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-ent-kaur-16-en-19-oic acid β-d-glucopyranosyl ester) is one of the main steviol glycosides in stevia leaves known for its hydrolytic ...
Rafał, Typek, Andrzej L, Dawidowicz, Katarzyna, Bernacik   +2 more
openaire   +2 more sources

Diversity-Oriented Synthesis of Steviol Glycosides

The Journal of Organic Chemistry, 2018
With cheap and easily available mixtures of steviol glycosides as starting materials, a practical method for steviol acquisition has been developed, on the basis of which a facile, diversity-oriented, and economic protocol for the synthesis of structurally defined steviol glycosides was established.
Zhi Qiao, Hui Liu, Jing-Jing Sui, Jin-Xi Liao, Yuan-Hong Tu, Richard R. Schmidt, Jian-Song Sun   +6 more
openaire   +2 more sources

Stability of Steviol Glycosides in Several Food Matrices

Journal of Agricultural and Food Chemistry, 2012
As 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, Ruis, Amery, Tom, Struyf, Barbara, Duquenne, Jan, Geuns, Boudewijn, Meesschaert   +5 more
openaire   +2 more sources

A critical review of the genetic toxicity of steviol and steviol glycosides

Food and Chemical Toxicology, 2008
Extracts of the leaves of the stevia plant (Stevia rebaudiana Bertoni) are used to sweeten food and beverages in South America, Japan and China. The components responsible for the sweet properties of the plant are glycosides of steviol, primary stevioside (ent-13-hydroxykaur-16-en-18-oic acid), which is 250-300 times sweeter than sucrose and ...
openaire   +2 more sources

Steviol glycoside safety: Is the genotoxicity database sufficient?

Food and Chemical Toxicology, 2013
The 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, M C, Carakostas, D J, Brusick   +2 more
openaire   +2 more sources