Steviol Glycosides

Steviol Glycosides
Author: Ursula Wölwer-Rieck
Publsiher: Royal Society of Chemistry
Total Pages: 210
Release: 2018-10-22
ISBN 10: 1782628304
ISBN 13: 9781782628309
Language: EN, FR, DE, ES & NL

Steviol Glycosides Book Review:

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.

Steviol Glycosides

Steviol Glycosides
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 298
Release: 2020-11-10
ISBN 10: 012820401X
ISBN 13: 9780128204016
Language: EN, FR, DE, ES & NL

Steviol Glycosides Book Review:

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

Stevia and Steviol Glycosides

Stevia and Steviol Glycosides
Author: Jan M. C. Geuns
Publsiher: Unknown
Total Pages: 108
Release: 2010*
ISBN 10: 9789074253161
ISBN 13: 9074253164
Language: EN, FR, DE, ES & NL

Stevia and Steviol Glycosides Book Review:

Stevia and Steviol Glycosides

Stevia and Steviol Glycosides
Author: Jan M. C. Geuns
Publsiher: Unknown
Total Pages: 307
Release: 2010
ISBN 10: 9789074253116
ISBN 13: 9074253113
Language: EN, FR, DE, ES & NL

Stevia and Steviol Glycosides Book Review:

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
Publsiher: Unknown
Total Pages: 90
Release: 2020
ISBN 10: 1928374650XXX
ISBN 13: 9798664738964
Language: EN, FR, DE, ES & NL

Discrimination and Sensory Characterization of Steviol Glycosides rebaudioside A D and M by Consumers and Electronic Tongue Book Review:

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 the three steviol glycosides. The results showed that Reb D and M had sensory profiles that were closer to sucrose, compared to Reb A, but were associated with negative sensation, such as artificial, and Reb M was higher in lingering sweetness than sucrose (P

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water
Author: A.M.J. Kootstra,H..J.H. Elissen,S. Huurman
Publsiher: Unknown
Total Pages: 36
Release: 2016
ISBN 10: 1928374650XXX
ISBN 13: OCLC:945550403
Language: EN, FR, DE, ES & NL

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water Book Review:

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
Publsiher: Unknown
Total Pages: 38
Release: 2013
ISBN 10: 1928374650XXX
ISBN 13: OCLC:953545904
Language: EN, FR, DE, ES & NL

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

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, purification and refining. These processes will use ultrasound technique and followed by High performance liquid chromatography analysis (HPLC). Ultrasound extraction technique is one of the techniques to extract the mixture of s.rebaudiana stems and leaves before the sample of the the mixture of s.rebaudiana stems and leaves is analyzed by HPLC. The mixture of s.rebaudiana stems and leaves will be in dry and powder condition before it extracted by ultrasound extraction technique using methanol as a solvent. Power level that used in the extraction is 280 W and the time range is between 10min to 50min at temperature range of 200C to 600C. After that the analysis was performed using High performance liquid chromatography (HPLC). Using 30 min, 40 0C and 80% methanol is the most suitable time, temperature and percent of solvent used to break the analyte and matrix bond and produce the steviol Glycoside in optimum yields. From this research we know that ultrasound extraction technique is most common technique and most suitable in order to extract the steviol glycosides from the mixture of s.rebaudiana stems and leaves. The optimum yield can afforded at extraction time of 30 minutes, extraction temperature of 40 0C and the percentage of methanol of 80%. Extraction kinetic of steviol glycosides approved the second-order kinetic yielding good R2 values of 0.997 and k values of 0.0301.

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
Publsiher: World Health Organization
Total Pages: 634
Release: 2009
ISBN 10: 9241660600
ISBN 13: 9789241660600
Language: EN, FR, DE, ES & NL

Safety Evaluation of Certain Food Additives Book Review:

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 included. This volume also contains a monograph on incorporating the single portion exposure technique (SPET) into the Procedure for the Safety Evaluation of Flavouring Agents in the dietary exposure assessment of flavoring agents. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.

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
Publsiher: Food & Agriculture Org.
Total Pages: 58
Release: 2021-06-11
ISBN 10: 9251344213
ISBN 13: 9789251344217
Language: EN, FR, DE, ES & NL

Compendium of Food Additive Specifications Joint FAO WHO Expert Committee on Food Additives JECFA Book Review:

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 meeting discussions can be found in the summary report of the meeting, and in the full report which will be published in the WHO Technical Report series. Toxicological monographs of the substances considered at the meeting will be published in the WHO Food Additive Series.

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
Publsiher: Unknown
Total Pages: 38
Release: 2013
ISBN 10: 1928374650XXX
ISBN 13: OCLC:953545990
Language: EN, FR, DE, ES & NL

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

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, purification and refining. These processes will use ultrasound technique and followed by High performance liquid chromatography analysis (HPLC). Ultrasound extraction technique is one of the techniques to extract the mixture of s.rebaudiana stems and leaves before the sample of the the mixture of s.rebaudiana stems and leaves is analyzed by HPLC. The mixture of s.rebaudiana stems and leaves will be in dry and powder condition before it extracted by ultrasound extraction technique using ethanol as a solvent. Power level that used in the extraction is 280 W and the time range is between 10min to 50min at temperature range of 200C to 600C. After that the analysis was performed using High performance liquid chromatography (HPLC). Using 30 min, 40 0C and 80% ethanol is the most suitable time, temperature and percent of solvent used to break the analyte and matrix bond and produce the steviol Glycoside in optimum yields. From this research we know that ultrasound extraction technique is most common technique and most suitable in order to extract the steviol glycosides from the mixture of s.rebaudiana stems and leaves. The optimum yield can afforded at extraction time of 30 minutes, extraction temperature of 40 0C and the percentage of ethanol of 80%. Extraction kinetic of steviol glycosides approved the second-order kinetic yielding good R2 values of 0.992.

Autoecological Role of Steviol Glycosides in Stevia Rebaudiana Bertoni

Autoecological Role of Steviol Glycosides in Stevia Rebaudiana Bertoni
Author: Ria de Guzman
Publsiher: Unknown
Total Pages: 508
Release: 2010
ISBN 10: 1928374650XXX
ISBN 13: OCLC:786503093
Language: EN, FR, DE, ES & NL

Autoecological Role of Steviol Glycosides in Stevia Rebaudiana Bertoni Book Review:

Stevia.

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
Publsiher: Food & Agriculture Org.
Total Pages: 110
Release: 2020-01-29
ISBN 10: 9251321213
ISBN 13: 9789251321218
Language: EN, FR, DE, ES & NL

Compendium of Food Additive Specifications Joint FAO WHO Expert Committee on Food Additives JECFA 87th Meeting June 2019 Book Review:

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 evaluated the safety of six food additives (including one group of food additives) and revised the specifications for five other food additives (including one group of food additives) and nine flavouring agents. This publication contains information that is useful to all those who work with or are interested in food additives and their safe use in food.

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water
Author: A.M.J. Kootstra,S. Huurman
Publsiher: Unknown
Total Pages: 26
Release: 2017
ISBN 10: 1928374650XXX
ISBN 13: OCLC:970041426
Language: EN, FR, DE, ES & NL

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water Book Review:

Steviol Glycosides

Steviol Glycosides
Author: Stevia Symposium
Publsiher: Unknown
Total Pages: 196
Release: 2008
ISBN 10: 9789074253031
ISBN 13: 9074253032
Language: EN, FR, DE, ES & NL

Steviol Glycosides Book Review:

Steviol Glycosides in Food

Steviol Glycosides in Food
Author: M.J. Tijhuis,D. Wapperom,G. Wolterink,C.H.M. van Oosterhout,E.H.M. Temme,J.D. van Klaveren,H. Verhagen,H.P. Fransen
Publsiher: Unknown
Total Pages: 135
Release: 2011
ISBN 10: 1928374650XXX
ISBN 13: OCLC:884299675
Language: EN, FR, DE, ES & NL

Steviol Glycosides in Food Book Review:

Determination of Steviol Glycosides from Stevia Plant stevia Rebaudiana Grown in Different Areas in Sabah

Determination of Steviol Glycosides from Stevia Plant  stevia Rebaudiana  Grown in Different Areas in Sabah
Author: Jennifer Su Jen Wong
Publsiher: Unknown
Total Pages: 84
Release: 2011
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1027909242
Language: EN, FR, DE, ES & NL

Determination of Steviol Glycosides from Stevia Plant stevia Rebaudiana Grown in Different Areas in Sabah Book Review:

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
Publsiher: Unknown
Total Pages: 103
Release: 2014
ISBN 10: 1928374650XXX
ISBN 13: OCLC:905250509
Language: EN, FR, DE, ES & NL

Genetic and Environmental Control of Steviol Glycoside Biosynthesis in Stevia Rebaudiana Book Review:

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 of steviol glycoside synthesis is poorly understood. The objectives of this research were: 1) to determine how daily light integral (DLI) influences glycoside concentrations and relative proportions, particularly for rebaudioside D and 2) to elucidate the genetic control of rebaudioside D synthesis from rebaudioside A. DLI influenced both glycoside concentration and relative proportion in a glycoside-specific manner. Using traditional breeding, populations were created via controlled crosses where parents varied in the percentage of rebaudioside D calculated from the total of rebaudiosides A and D. The production of rebaudioside D appears to be regulated by a single dominant gene controlling the presence/absence of the precursor compound, rebaudioside A. Some of the individual populations in this study exhibited correlations unique to each population regarding traits of interest, demonstrating the variability in stevia. Future breeding efforts could harness this variability in addition to knowledge of precursor glycoside content as a resource to improve future stevia lines.

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water
Author: Maarten Kootstra
Publsiher: Unknown
Total Pages: 66
Release: 2015
ISBN 10: 1928374650XXX
ISBN 13: OCLC:972326949
Language: EN, FR, DE, ES & NL

Extraction of Steviol Glycosides from Fresh Stevia Using Acidified Water Book Review:

Risk Regulation in Europe

Risk Regulation in Europe
Author: Jale Tosun
Publsiher: Springer Science & Business Media
Total Pages: 102
Release: 2012-11-05
ISBN 10: 1461419840
ISBN 13: 9781461419846
Language: EN, FR, DE, ES & NL

Risk Regulation in Europe Book Review:

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 applied. Furthermore, precautionary measures are, in principle, of a provisional nature, suggesting that they are likely to be subject to changes over time. This book is thus interested in shedding light on how the precautionary principle is put into practice and to what extent precautionary measures become modified. Empirically, it focuses on how the EU has regulated the use of growth hormones in meat production, the cultivation of genetically modified corn and the use of Stevia-based sweeteners in foods and beverages. The main theoretical argument advanced by this study is that the way in which the original regulatory standards were formulated affects whether and how they are changed. By placing particular emphasis on the relevance of scientific evidence for the (re-)definition of precautionary measures, the book is expected to appeal to both academics and practitioners.

Alternative Sweeteners

Alternative Sweeteners
Author: Lyn O'Brien-Nabors
Publsiher: CRC Press
Total Pages: 587
Release: 2016-04-19
ISBN 10: 1439846154
ISBN 13: 9781439846155
Language: EN, FR, DE, ES & NL

Alternative Sweeteners Book Review:

Sweeteners are forever in the news. Whether it's information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of Alternative Sweeteners provides information on new, recently evaluated, and numerous other alternative