Steviol 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 and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals. Assesses the biosynthesis, metabolism and health effects of steviol glycosides Covers three critical dimensions, including properties, recovery and applications Explores recovery, analysis and processing issues, also revealing industrial applications

Produk Detail:

  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Pages : 298 pages
  • ISBN : 012820401X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKSteviol Glycosides

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

Steviol Glycosides

Steviol Glycosides
  • Author : Ursula Wölwer-Rieck
  • Publisher : Royal Society of Chemistry
  • Release : 25 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

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 : 21 January 2022
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

Application of Ultrasound Technique for Steviol Glycosides Separation from Mixtures of S.Rebaudiana Stems and Leaves Using Methanol

Application of Ultrasound Technique for Steviol Glycosides Separation from Mixtures of S.Rebaudiana Stems and Leaves Using Methanol
  • Author : Nurfariha Fathmi Zakaria
  • Publisher : Unknown Publisher
  • Release : 21 January 2022
GET THIS BOOKApplication of Ultrasound Technique for Steviol Glycosides Separation from Mixtures of S.Rebaudiana Stems and Leaves Using Methanol

The mixture of s.rebaudiana stems and leaves will be extracted to get the stevioside. Stevioside is a diterpene steviol Glycoside which is produced by conventional process. It is used to sweeten soft drink,soya sauce, yoghurt and other food. It also good for diabetic patients. This research objective is to extract the steviol glycosides from the mixture of s.rebaudiana stems and leaves using ultrasound extraction technique and find their applications. The process normally include the extraction, pre-treatment, separation,

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 : 21 January 2022
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

Isolation of Steviol Glycosides from the Mixtures of S.Rebaudiana Stems and Leaves Using Ethanol and Ultrasound Technique

Isolation of Steviol Glycosides from the Mixtures of S.Rebaudiana Stems and Leaves Using Ethanol and Ultrasound Technique
  • Author : Zulkarnain Jema'at
  • Publisher : Unknown Publisher
  • Release : 21 January 2022
GET THIS BOOKIsolation of Steviol Glycosides from the Mixtures of S.Rebaudiana Stems and Leaves Using Ethanol and Ultrasound Technique

The mixture of s.rebaudiana stems and leaves will be extracted to get the stevioside. Stevioside is a diterpene steviol Glycoside which is produced by conventional process. It is used to sweeten soft drink,soya sauce, yoghurt and other food. It also good for diabetic patients. This research objective is to extract the steviol glycosides from the mixture of s.rebaudiana stems and leaves using ultrasound extraction technique and find their applications. The process normally include the extraction, pre-treatment, separation,

Genetic and Environmental Control of Steviol Glycoside Biosynthesis in Stevia Rebaudiana

Genetic and Environmental Control of Steviol Glycoside Biosynthesis in Stevia Rebaudiana
  • Author : Jennifer Marie Evans
  • Publisher : Unknown Publisher
  • Release : 21 January 2022
GET THIS BOOKGenetic and Environmental Control of Steviol Glycoside Biosynthesis in Stevia Rebaudiana

Stevia rebaudiana (stevia) is gaining agricultural importance due to its natural production of non-caloric steviol glycosides, which can be extracted and incorporated into natural, zero-calorie sweeteners. Of the several steviol glycosides produced by stevia, those produced in the largest concentrations, such as rebaudioside A, are often criticized by consumers as having a bitter aftertaste. Other glycosides, such as rebaudioside D, are reported to have a superior flavor profile, but are produced in much smaller concentrations. The environmental and genetic control

Compendium of Food Additive Specifications – Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Compendium of Food Additive Specifications – Joint FAO/WHO Expert Committee on Food Additives (JECFA)
  • Author : Food and Agriculture Organization of the United Nations,World Health Organization
  • Publisher : Food & Agriculture Org.
  • Release : 11 June 2021
GET THIS BOOKCompendium of Food Additive Specifications – Joint FAO/WHO Expert Committee on Food Additives (JECFA)

This volume of FAO JECFA Monographs contains specifications of identity and purity of steviol glycosides prepared at the 91st meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held virtually, 1 – 12 February 2021. The specifications monographs are one of the key outputs of JECFA’s risk assessment of food additives, and should be read in conjunction with the safety evaluation, reference to which is made in the section at the head of each specifications monograph. Further information on the

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