Results 51 to 60 of about 35,608 (74)
Heat Stability and Isomerisation of Steviol Glycosides in Acid Medium
, 2013 Solutions of steviol glycosides dissolved in aqueous acid (pH = 1 or 2) rapidly convert into iso-forms at 80 °Cstatus ...
Meesschaert, Boudewijn +3 more
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, 2019 Relatório de Estágio do Mestrado Integrado em Ciências Farmacêuticas apresentado à Faculdade de FarmáciaO consumo excessivo de açúcar tem-se vindo a tornar num dos maiores problemas de saúde pública em todo o mundo, sendo o grande causador de doenças ...
Figueira, Daniela de Oliveira
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Stevia rebaudiana (Bertoni), a plant belonging to the Asteraceae family, has long been valued as a natural alternative to sugar. The sweet compounds it contains, known as steviol glycosides, can be up to 450 times sweeter than sucrose.
Loubna Mekdade +2 more
core +1 more source
Crystallization of Steviol Glycosides from Stevia rebaudiana Extracts
, 2018 Recovery of steviol glycosides, known for their sweetness as well as therapeutic properties, from dried leaves of the plant Stevia rebaudiana is investigated in this work.
Qu, Haiyan +2 more
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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 ...
Thomas F. Hofmann, Anne Brockhoff
exaly +2 more sources
Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk
Foods, 2021 Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding
Jin-Man Kim, Jung-Min Park, Jong-Ho Koh
exaly +2 more sources
Quantitation of Sweet Steviol Glycosides by Means of a HILIC-MS/MS-SIDA Approach
Journal of Agricultural and Food Chemistry, 2013 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.
Oliver Frank, Thomas F. Hofmann
exaly +2 more sources
Some of the next articles are maybe not open access.
Effect of light intensity on steviol glycosides production in leaves of plants
Phytochemistry, 2022Jordi Moreno-Romero +2 more
exaly
Degradation of steviol glycosides steviol and Monicanone by soil microorganisms and UASB effluent
Journal of Environmental Chemical Engineering, 2021Annick Monballiu +2 more
exaly