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: Anonim
Total Pages: 108
Release: 2010*
ISBN 10: 9789074253161
ISBN 13: 9074253164
Language: EN, FR, DE, ES & NL

Stevia and Steviol Glycosides Book Review:

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: Anonim
Total Pages: 36
Release: 2016
ISBN 10:
ISBN 13: OCLC:945550403
Language: EN, FR, DE, ES & NL

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

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.

Steviol Glycosides

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

Steviol Glycosides Book Review:

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.

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.

Development of HPLC Method for Estimation of Steviol Glycosides in Various Food Matrices

Development of HPLC Method for Estimation of Steviol Glycosides in Various Food Matrices
Author: Shemilah Fayaz
Publsiher: Anonim
Total Pages: 71
Release: 2016
ISBN 10:
ISBN 13: OCLC:961101390
Language: EN, FR, DE, ES & NL

Development of HPLC Method for Estimation of Steviol Glycosides in Various Food Matrices Book Review:

Evaluation of Certain Food Additives

Evaluation of Certain Food Additives
Author: Comité mixte FAO-OMS d'experts des additifs alimentaires
Publsiher: World Health Organization
Total Pages: 208
Release: 2009
ISBN 10: 9241209526
ISBN 13: 9789241209526
Language: EN, FR, DE, ES & NL

Evaluation of Certain Food Additives Book Review:

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
Publsiher: Anonim
Total Pages: 329
Release: 2014
ISBN 10:
ISBN 13: OCLC:1051986436
Language: EN, FR, DE, ES & NL

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

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 of exposure, both in adults and children, suggested that it is likely that the ADI would be exceeded at the maximum proposed use level. In 2011, EFSA carried out a revised exposure assessment for steviol glycosides based on revised proposed uses and concluded that high level dietary exposure in children may still exceed the ADI. The current refined exposure estimates are based on the currently authorised uses, the proposed extension, and the EFSA Comprehensive Food Consumption Database. The mean dietary exposure to steviol glycosides ranges from 0.1 mg/kg bw/day in adults and the elderly, to 2.4 mg/kg bw/day in toddlers. Estimates at the 95 th percentile of exposure range from 0.3 to 4.3 mg/kg bw/day in the elderly and toddlers, respectively. The Panel concluded that dietary exposure to steviol glycosides is considerably lower than that in the previous exposure assessment. Overall, the revised exposure estimates for all age groups remain below the ADI, except for toddlers at the upper range of the high level (95 th percentile) estimates, in one country. Moreover, the Panel noted that table top sweeteners may represent an important source of exposure and therefore a MPL with a numerical value, rather than quantum satis, would be preferable, to allow for a more precise estimation of the potential maximum level of exposure from table top sweeteners.

Integrated Membrane Operations

Integrated Membrane Operations
Author: Alfredo Cassano,Enrico Drioli
Publsiher: Walter de Gruyter
Total Pages: 375
Release: 2013-12-12
ISBN 10: 3110285665
ISBN 13: 9783110285666
Language: EN, FR, DE, ES & NL

Integrated Membrane Operations Book Review:

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 of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.

Stevia

Stevia
Author: A. Douglas Kinghorn
Publsiher: CRC Press
Total Pages: 224
Release: 2001-11-29
ISBN 10: 0203165942
ISBN 13: 9780203165942
Language: EN, FR, DE, ES & NL

Stevia Book Review:

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
Publsiher: CRC Press
Total Pages: 1098
Release: 2011-09-15
ISBN 10: 1420073842
ISBN 13: 9781420073843
Language: EN, FR, DE, ES & NL

Genetic Resources, Chromosome Engineering, and Crop Improvement Book Review:

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, urbanization, overgrazing, pollution, overharvesting, and biopiracy Brings together information on germplasm resources of medicinal plants, their history, taxonomy and biogeography, ecology and biodiversity, genetics and breeding, exploitation, and utilization in the medicine and food industries Written by leading international experts and an innovative panel of scientists, Medicinal Plants offers the most comprehensive and up-to-date information on medicinal plant genetic resources and their increasing importance in pharmaceutical and cosmeceutical industries, medicine, and nutrition around the world. Includes eight-page color insert more than 25 full color figures

Handbook of Chemical and Biological Plant Analytical Methods, 3 Volume Set

Handbook of Chemical and Biological Plant Analytical Methods, 3 Volume Set
Author: Shilin Chen,Andrew Marston,Hermann Stuppner
Publsiher: John Wiley & Sons
Total Pages: 1176
Release: 2014-07-15
ISBN 10: 1118874986
ISBN 13: 9781118874981
Language: EN, FR, DE, ES & NL

Handbook of Chemical and Biological Plant Analytical Methods, 3 Volume Set Book Review:

Plants and plant-derived compounds and drugs are becoming moreand more popular with increasing numbers of scientists researchingplant analysis. The quality control of herbal drugs is alsobecoming essential to avoid severe health problems, and in thefuture many more new drugs will be developed from plantsources. This three-volume Handbook, featuring 47 detailed review articles,is unique as it deals with chemical and biological methodologiesfor plant analysis. It presents the most important and mostaccurate methods which are available for plant analysis. This comprehensive work is divided into six sections asfollows: Sample preparation and identification – discussingplant selection and collection, followed by extraction and samplepreparation methodologies. Extraction and sample preparation methodologies Instrumentation for chemical analysis - severalinstrumentations for chemical plant analysis are presented with anemphasis on hyphenated techniques, e.g. the coupling between HPLCand mass spectroscometry, and HPLC with NMR. Strategies for selective classes of compounds –coverage of the most interesting classes of compounds such aspolysaccharides, saponins, cardiotonic glycosides, alkaloids,terpenoids, lipids, volatile compounds and polyphenols (flavonoids, xanthones, coumarins, naphthoquinones, anthraquinones,proanthocyanidins, etc.). Biological Analysis - includes phenotyping, DNA barcodingtechniques, transcriptome analysis , microarray, metabolomics andproteomics. Drugs from Plants – covers the screening of plantextracts and strategies for the quick discovery of novelbioactive natural products. Safety assessment of herbal drugs ishighly dependent on outstanding chromatographic and spectroscopicmethods which are also featured here. This Handbook introduces to scientists involved in plant studiesthe current knowledge of methodologies in various fields ofchemically- and biochemically-related topics in plantresearch. The content from this Handbook will publish online within theEncyclopedia of Analytical Chemistry via Wiley Online Library: ahref="http://www.wileyonlinelibrary.com/ref/eac"http://www.wileyonlinelibrary.com/ref/eac/a Benefit from the introductory offer, valid until 30 November2014! Introductory price: £425.00 / $695.00 /€550.00 List price thereafter: £495.00 / $795.00 / €640.00

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
Author: Joyce I. Boye
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2014-12-03
ISBN 10: 1118504976
ISBN 13: 9781118504970
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Processing Technology Book Review:

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Technical Report Series

Technical Report Series
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2006
ISBN 10:
ISBN 13: MINN:31951P01029184E
Language: EN, FR, DE, ES & NL

Technical Report Series Book Review:

Evaluation of Certain Food Additives

Evaluation of Certain Food Additives
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
Publsiher: WHO Technical Report
Total Pages: 183
Release: 2012
ISBN 10: 9789241209748
ISBN 13: 9241209747
Language: EN, FR, DE, ES & NL

Evaluation of Certain Food Additives Book Review:

"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome from 14 to 23 June 2011."--P. 1.

General and Applied Toxicology

General and Applied Toxicology
Author: Bryan Ballantyne,Timothy C. Marrs,Tore L. M. Syversen
Publsiher: Anonim
Total Pages: 3755
Release: 2009
ISBN 10:
ISBN 13: STANFORD:36105215283503
Language: EN, FR, DE, ES & NL

General and Applied Toxicology Book Review:

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
Publsiher: Anonim
Total Pages: 329
Release: 2018
ISBN 10:
ISBN 13: OCLC:1051975145
Language: EN, FR, DE, ES & NL

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

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 of UGT2B7 is consisted of Arg352, Leu347, Lys343, Phe339, Tyr354, Lys355 and Leu353. The influence of stevioside, rebaudioside A, glucose and some chemotherapy reagents on the glucuronidation was also studied. The predicted hepatic clearence suggested that steviol could be classified as high-clearence drug. The steviol glycosides did not affect the glucuronidation of steviol notably.