January 17, 2021

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Steviol Glycosides

Steviol Glycosides
Author : Ursula Wölwer-Rieck
Publisher : Royal Society of Chemistry
Release Date : 2018-10-22
Category : Science
Total pages :210
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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
Publisher : Academic Press
Release Date : 2020-11-10
Category : Health & Fitness
Total pages :298
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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
Publisher : Unknown
Release Date : 2010*
Category :
Total pages :108
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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 Date : 2009
Category : Medical
Total pages :634
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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.

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
Publisher : Unknown
Release Date : 2016
Category :
Total pages :36
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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 Date : 2020-01-29
Category : Technology & Engineering
Total pages :110
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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
Publisher : Springer Science & Business Media
Release Date : 2012-11-05
Category : Political Science
Total pages :102
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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.

Evaluation of Certain Food Additives

Evaluation of Certain Food Additives
Author : Comité mixte FAO-OMS d'experts des additifs alimentaires
Publisher : World Health Organization
Release Date : 2009
Category :
Total pages :208
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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
Release Date : 2020
Category : Electronic dissertations
Total pages :90
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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

Steviol Glycosides

Steviol Glycosides
Author : Stevia Symposium
Publisher : Unknown
Release Date : 2008
Category : Food additives
Total pages :196
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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
Release Date : 2014
Category :
Total pages :129
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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.

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
Release Date : 2018
Category :
Total pages :129
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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.

Integrated Membrane Operations

Integrated Membrane Operations
Author : Alfredo Cassano,Enrico Drioli
Publisher : Walter de Gruyter
Release Date : 2013-12-12
Category : Science
Total pages :375
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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
Publisher : CRC Press
Release Date : 2001-11-29
Category : Science
Total pages :224
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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 Date : 2011-09-15
Category : Technology & Engineering
Total pages :1098
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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