Results 11 to 20 of about 4,085 (210)

Safety in use of glucosylated steviol glycosides as a food additive in different food categories [PDF]

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), Maged Younes, Peter Aggett, Fernando Aguilar, Riccardo Crebelli, Birgit Dusemund, Metka Filipič, Maria Jose Frutos, Pierre Galtier, Ursula Gundert‐Remy, Gunter Georg Kuhnle, Claude Lambré, Jean‐Charles Leblanc, Inger Therese Lillegaard, Peter Moldeus, Alicja Mortensen, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Paul Tobback, Ana Maria Rincon, Camilla Smeraldi, David Gott   +24 more
doaj   +2 more sources

Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive [PDF]

EFSA Journal, 2014
Following a request from the European Commission, the European Food Safety Authority (EFSA) carried out an exposure assessment of steviol glycosides (E 960) from its use as a food additive, taking into account the proposed extension of uses. In 2010, the
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
doaj   +3 more sources

FDA regulatory approach to steviol glycosides

Food and Chemical Toxicology, 2018
Stevia rebaudiana (Bertoni) Bertoni, commonly known as stevia, is a plant native to South America that has been cultivated for hundreds of years. In 1995, FDA revised its import alert on stevia leaves and extracts to allow for their use as dietary ingredients in dietary supplements.
Judith D, Perrier, Jeremy J, Mihalov, Susan J, Carlson   +2 more
exaly   +3 more sources

Enhancement of diterpenoid steviol glycosides by co-overexpressing SrKO and SrUGT76G1 genes in Stevia rebaudiana Bertoni. [PDF]

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, Javed Ahmad, Monica Saifi, Irum Gul Shah, Umara Nissar, Syed Naved Quadri, Kudsiya Ashrafi, Malik Zainul Abdin   +7 more
doaj   +2 more sources

Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides [PDF]

Nature Communications, 2021
Steviol glycosides from the plant Stevia rebaudiana are already used as lowcalorie sweeteners, but the most abundant naturally occurring compounds have a bitter aftertaste. Here, the authors characterize and engineer rice glycosyltransferase OsUGT91C1 to
Jinzhu Zhang, Minghai Tang, Yujie Chen, Dan Ke, Jie Zhou, Xinyu Xu, Wenxian Yang, Jianxiong He, Haohao Dong, Yuquan Wei, James H. Naismith, Yi Lin, Xiaofeng Zhu, Wei Cheng   +13 more
doaj   +2 more sources

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 [PDF]

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
doaj   +2 more sources

Degradation of steviol glycosides via steviol and Monicanone by soil microorganisms and UASB effluent

Journal of Environmental Chemical Engineering, 2021
Abstract Steviol glycosides are fully deglycosylated to steviol in the presence of bacterial populations that were isolated from different soil samples. Heating (20 min at 80 °C) or boiling (10 min at 100 °C) of soils had little effect on the steviol formation.
Boudewijn D Meesschaert, Gert Steurs, Annick Monballiu   +2 more
exaly   +2 more sources

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
doaj   +2 more sources

Safety evaluation of the modification of the food additive enzymatically produced steviol glycosides (E 960c). [PDF]

EFSA J
Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c). The new process converts purified steviol glycosides extracted from Stevia rebaudiana leaves through enzymatic bioconversion ...
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Barat Baviera JM, Degen G, Gott D, Herman L, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Civitella C, Dino B, Lunardi S, Mech A, Multari S, Ruggeri L.   +30 more
europepmc   +2 more sources

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