Français
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
stevia/carbohydrate
Le lien est enregistré dans le presse-papiers
12 résultats
Effect of Cold Stress on Photosynthetic Traits, Carbohydrates, Morphology, and Anatomy in Nine Cultivars of Stevia rebaudiana.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Stevia rebaudiana Bertoni is a sweet medicinal herb that is cultivated worldwide. This study aimed to identify the genotypic responses and function of nine cultivars of S. rebaudiana (accession numbers 1-9 from the EUSTAS Stevia Gene Bank) to low temperature. Plants were grown in vitro and incubated
Stevia Glycosides: Chemical and Enzymatic Modifications of Their Carbohydrate Moieties to Improve the Sweet-Tasting Quality.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Stevia glycosides, extracted from the leaves of the plant Stevia rebaudiana Bertoni, display an amazing high degree of sweetness. As processed plant products, they are considered as excellent bio-alternatives for sucrose and artificial sweeteners. Being noncaloric and having beneficial properties
Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Plant infusions are consumed due to their beneficial effects on health, which is attributed to their bioactive compounds content. However, these compounds are susceptible to degradation during processing and storage. The objective of this research was to evaluate the effect of stevia and citric acid
Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated.
Effect of Incorporating Stevia and Moringa in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
BACKGROUND
Medicinal plants including stevia and moringa constitute an important source of health-beneficial bioactive components, and hence their intake may beneficially modulate biomarkers of chronic diseases.
OBJECTIVE
The objective of the present study was to investigate the effect of
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry,
The Effect of Coconut Jelly with Stevia as a Natural Sweetener on Blood Glucose, Insulin and C-Peptide Responses in Twelve Healthy Subjects.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
BACKGROUND
Coconut jelly is a popular dessert among Asian people. However, it contains high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for preventing and improving
Effect of partial replacement of sugar with stevia on the quality of kulfi.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130-300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70%
Chemical characterization and prebiotic activity of fructo-oligosaccharides from Stevia rebaudiana (Bertoni) roots and in vitro adventitious root cultures.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Stevia rebaudiana (Bertoni) is widely studied because of its foliar steviol glycosides. Fructan-type polysaccharides were recently isolated from its roots. Fructans are reserve carbohydrates that have important positive health effects and technological applications in the food industry. The
Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Antioxidant activity was measured by determining the
Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the
Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects.
Seuls les utilisateurs enregistrés peuvent traduire des articles
Se connecter S'inscrire
Stevia rebaudiana Bertoni, an ancient perennial shrub of South America, produces diterpene glycosides that are low calorie sweeteners, about 300 times sweeter than saccharose. Stevia extracts, besides having therapeutic properties, contain a high level of sweetening compounds, known as steviol
La base de données d'herbes médicinales la plus complète soutenue par la science
- Fonctionne en 55 langues
- Cures à base de plantes soutenues par la science
- Reconnaissance des herbes par image
- Carte GPS interactive - étiquetez les herbes sur place (à venir)
- Lisez les publications scientifiques liées à votre recherche
- Rechercher les herbes médicinales par leurs effets
- Organisez vos intérêts et restez à jour avec les nouvelles recherches, essais cliniques et brevets
Tapez un symptôme ou une maladie et lisez des informations sur les herbes qui pourraient aider, tapez une herbe et voyez les maladies et symptômes contre lesquels elle est utilisée.
* Toutes les informations sont basées sur des recherches scientifiques publiées
