Steviol Glycosides

The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all over the world as food additives in the category of sweetener, hence they have received more attention and their use in food formulations has increased significantly. New techniques in growing stevia have resulted in new varieties with interesting steviol glycoside profiles. Also, new techniques to analyse the content of sweeteners in different matrices and the detection of new steviol glycosides with very pleasant sensory profiles has followed. The aim of this book is to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.

Produk Detail:

  • Author : Ursula Wölwer-Rieck
  • Publisher : Royal Society of Chemistry
  • Pages : 210 pages
  • ISBN : 1782628304
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKSteviol Glycosides

Steviol Glycosides

Steviol Glycosides
  • Author : Ursula Wölwer-Rieck
  • Publisher : Royal Society of Chemistry
  • Release : 22 October 2018
GET THIS BOOKSteviol Glycosides

The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all over the world as food additives in the category of sweetener, hence they have received more attention and their use in food formulations has increased significantly. New techniques in growing stevia have resulted in new varieties with interesting steviol glycoside profiles. Also, new techniques to analyse the content of

Steviol Glycosides

Steviol Glycosides
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 10 November 2020
GET THIS BOOKSteviol Glycosides

Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications. This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers

Safety Evaluation of Certain Food Additives

Safety Evaluation of Certain Food Additives
  • Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
  • Publisher : World Health Organization
  • Release : 20 January 2021
GET THIS BOOKSafety Evaluation of Certain Food Additives

The toxicological monographs in this volume summarize the safety data on a number of food additives: asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane and steviol glycosides. A monograph on the assessment of dietary exposure to sulfites is also included. Monographs on 10 groups of related flavoring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also

Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting June 2019

Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting June 2019
  • Author : Food and Agriculture Organization of the United Nations,World Health Organization
  • Publisher : Food & Agriculture Org.
  • Release : 29 January 2020
GET THIS BOOKCompendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting June 2019

This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 4–13 June 2019. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives, (b) to undertake safety evaluations of certain food additives, (c) to review and prepare specifications for certain food additives and (d) to establish specifications for certain flavouring agents. The Committee

Risk Regulation in Europe

Risk Regulation in Europe
  • Author : Jale Tosun
  • Publisher : Springer Science & Business Media
  • Release : 05 November 2012
GET THIS BOOKRisk Regulation in Europe

The publication aims to familiarize students of public policy with the precautionary principle, which plays a vital role in the European Union’s approach toward regulating risks. The precautionary principle contends that policy makers should refrain from actions having a suspected risk of causing harm to the public and/or the environment. However, the precautionary principle only provides guidance to policy makers but does not prescribe specific policy responses. Therefore, there should be variation in the way the principle is

Discrimination and Sensory Characterization of Steviol Glycosides (rebaudioside A, D, and M) by Consumers and Electronic Tongue

Discrimination and Sensory Characterization of Steviol Glycosides (rebaudioside A, D, and M) by Consumers and Electronic Tongue
  • Author : Ran Tao
  • Publisher : Unknown Publisher
  • Release : 20 January 2021
GET THIS BOOKDiscrimination and Sensory Characterization of Steviol Glycosides (rebaudioside A, D, and M) by Consumers and Electronic Tongue

Rebaudioside (Reb) D and M are the recent focus of the food industry to address the undesirable aftertaste of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. The first study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of

Scientific Opinion on the Revised Exposure Assessment of Steviol Glycosides (E 960) for the Proposed Uses as a Food Additive

Scientific Opinion on the Revised Exposure Assessment of Steviol Glycosides (E 960) for the Proposed Uses as a Food Additive
  • Author : Anonim
  • Publisher : Unknown Publisher
  • Release : 20 January 2021
GET THIS BOOKScientific Opinion on the Revised Exposure Assessment of Steviol Glycosides (E 960) for the Proposed Uses as a Food Additive

Abstract: 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) adopted a scientific opinion on the safety of steviol glycosides (E 960) and established an Acceptable Daily Intake (ADI) of 4 mg/kg body weight (bw) per day. Conservative estimates

Influence of Substrates on the in Vitro Kinetics of Steviol Glucuronidation and Interaction Between Steviol Glycosides Metabolites and UGT2B7

Influence of Substrates on the in Vitro Kinetics of Steviol Glucuronidation and Interaction Between Steviol Glycosides Metabolites and UGT2B7
  • Author : Anonim
  • Publisher : Unknown Publisher
  • Release : 20 January 2021
GET THIS BOOKInfluence of Substrates on the in Vitro Kinetics of Steviol Glucuronidation and Interaction Between Steviol Glycosides Metabolites and UGT2B7

Abstract: Steviol glycosides, a natural sweetener, may perform bioactivities via steviol, their main metabolite in human digestion. The metabolising kinetics, i.e. glucuronidation kinetics and interaction between steviol glycosides or their metabolites and metabolising enzyme, are important for understanding the bioactivity and cytotoxicity. The present study investigated kinetics of steviol glucuronidation in human liver microsome and a recombinant human UDP-glucuronosyltransferases isomer, UGT2B7, along with molecular docking to analyse interaction between UGT2B7 and steviol or glucose. The active pocket

Integrated Membrane Operations

Integrated Membrane Operations
  • Author : Alfredo Cassano,Enrico Drioli
  • Publisher : Walter de Gruyter
  • Release : 12 December 2013
GET THIS BOOKIntegrated Membrane Operations

This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries

Stevia

Stevia
  • Author : A. Douglas Kinghorn
  • Publisher : CRC Press
  • Release : 29 November 2001
GET THIS BOOKStevia

Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement. Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300

Genetic Resources, Chromosome Engineering, and Crop Improvement

Genetic Resources, Chromosome Engineering, and Crop Improvement
  • Author : Ram J. Singh
  • Publisher : CRC Press
  • Release : 15 September 2011
GET THIS BOOKGenetic Resources, Chromosome Engineering, and Crop Improvement

Medicinal Plants, Volume 6 of the Genetic Resources, Chromosome Engineering, and Crop Improvement series summarizes landmark research and describes medicinal plants as nature’s pharmacy. Highlights Examines the use of molecular technology for maintaining authenticity and quality of plant-based products Details reports on individual medicinal plants including their history, origin, genetic resources, cytogenetics, and varietal improvement through conventional and modern methods, and their use in pharmaceutical, cosmeceutical, nutrition, and food industries Explains how to protect plants with medicinal properties from deforestation,