Results 31 to 40 of about 35,608 (74)

Modulation of Biofunctional and Structural Properties in Stevia‐Sweetened Ice Cream by Lactic Fermentation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigated the viability of probiotic Bifidobacterium animalis subsp. lactis and Lactobacillus gasseri in a dietetic ice cream matrix. Overall, the findings suggest that the stevia‐sweetened cocoa ice cream matrix can serve as a promising synbiotic frozen carrier for maintaining probiotic viability, while retaining acceptable functional ...
Tulay Ozcan, Gokce Keser, Ali Riza Kaya, Yunus Emre Cetin, Fatime Elciboga   +4 more
wiley   +1 more source

Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros, Erika Yumi Hiramatsu, Helena Maria André Bolini   +3 more
wiley   +1 more source

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain AE‐GN

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Daniele Cavanna, Natalia Kovalkovicova, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira de Sousa, Yi Liu   +20 more
wiley   +1 more source

The Neural and Perceptual Effects of Stevia During Retronasal Occlusion

European Journal of Neuroscience, Volume 63, Issue 7, April 2026.
Neural activity to stevia decreases with retronasal occlusion via nose clip. Insula tracks pleasantness but not with the nose clip on. In conclusion, blocking retronasal pathways reduces stevia taste responses, supporting their role in taste perception and enhancing stevia product palatability.
Hee‐kyoung Ko, Jingang Shi, Thomas Eidenberger, Weiyao Shi, Ciara McCabe   +4 more
wiley   +1 more source

Stability of Steviol Glycosides in Several Food Matrices

, 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.
Struyf, Tom, Barbara Duquenne, Meesschaert, Boudewijn, Etienne Jooken, Tom Struyf, Geuns, Jan, Jan Geuns, Ruis Amery, Boudewijn Meesschaert, Jooken, Etienne, Amery, Ruis, Duquenne, Barbara   +11 more
core   +1 more source

Progress on Synthetic Biology for Steviol Glycosides Biosynthesis [PDF]

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.
Yinfeng LEI, Mengyu LIU, Yifei DING, Ting MA, Xiaochun SU, Shubo LI, Hailin HE, Jinxuan WANG   +7 more
core   +1 more source

Increase in steviol glycosides production from Stevia rebaudiana Bertoni under organo-mineral fertilization

, 2020
The production of steviol glycosides, the active substance of Stevia rebaudiana plants, are of great medicinal and nutraceutical importance worldwide. Its production can be affected by diverse agronomic factors, including fertilization.
Arroyave C., Hurtado A., Ortíz A., Peláez C., Díaz-Gutiérrez C., Poschenrieder C.   +5 more
core   +1 more source

Solubility Enhancement of Steviol Glycosides and Characterization of Their Inclusion Complexes with Gamma-Cyclodextrin

, 2011
Steviol glycosidesrebaudioside (reb) A, C and D have low aqueous solubilities. To improve their aqueous solubilities, inclusion complex of steviol glycosides, reb A, C and D and gamma cyclodextrin were prepared by freeze drying method and further ...
Mani Upreti, You L. Chen, Shaoxiong Wu, Ken Strassburger, Indra Prakash   +4 more
core   +1 more source

Determination of steviol glycosides in beverages

, 2015
Táto diplomová práca sa zaoberá sladkými látkami z rastliny stévie sladkej a ich stanovením v nápojoch. Snahou bolo upraviť metódu separácie majoritných steviol-glykozidov (stéviozidu a rebaudiozidu A) pomocou HPLC tak, aby bola dostatočne rýchla a ...
Porubčanová, Vladimíra
core   +1 more source

Quantitation of Sweet Steviol Glycosides by Means of a HILIC-MS/MS-SIDA Approach

, 2016
Meeting the rising consumer demand for natural food ingredients, steviol glycosides, the sweet principle of Stevia rebaudiana Bertoni (Bertoni), have recently been approved as food additives in the European Union.
Caroline Well (1878373), Oliver Frank (76061), Thomas Hofmann (77425)   +2 more
core   +1 more source