Relevant bibliographies by topics / Natural non-caloric sweetener

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Natural non-caloric sweetener'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Natural non-caloric sweetener.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Natural non-caloric sweetener"

1

Prakash, I., G. E. DuBois, J. F. Clos, K. L. Wilkens, and L. E. Fosdick. "Development of rebiana, a natural, non-caloric sweetener." Food and Chemical Toxicology 46, no. 7 (2008): S75—S82. http://dx.doi.org/10.1016/j.fct.2008.05.004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Agulló, Vicente, Débora Villaño, Cristina García-Viguera, and Raúl Domínguez-Perles. "Anthocyanin Metabolites in Human Urine after the Intake of New Functional Beverages." Molecules 25, no. 2 (2020): 371. http://dx.doi.org/10.3390/molecules25020371.

Full text
Abstract:
Sugar intake abuse is directly related with the increase of metabolic diseases such as type 2 diabetes, obesity, and insulin resistance. Along this line, the development of new beverages using alternative sweeteners could help with combatting the pathophysiological disorders associated to the consumption of sugar. To provide evidence on this issue, in the present work, the bioavailability of anthocyanins was evaluated after the acute ingestion of a new maqui-citrus-based functional beverage rich in polyphenols, and supplemented with a range of sweeteners including sucrose (natural high caloric
APA, Harvard, Vancouver, ISO, and other styles
3

Wee, May, Vicki Tan, and Ciarán Forde. "A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners." Nutrients 10, no. 11 (2018): 1632. http://dx.doi.org/10.3390/nu10111632.

Full text
Abstract:
Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweet
APA, Harvard, Vancouver, ISO, and other styles
4

Sehar, Irum, Anpurna Kaul, Sarang Bani, Harish Chandra Pal, and Ajit Kumar Saxena. "Immune up regulatory response of a non-caloric natural sweetener, stevioside." Chemico-Biological Interactions 173, no. 2 (2008): 115–21. http://dx.doi.org/10.1016/j.cbi.2008.01.008.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Agulló, Vicente, Raúl Domínguez-Perles, Diego A. Moreno, Pilar Zafrilla, and Cristina García-Viguera. "Alternative Sweeteners Modify the Urinary Excretion of Flavanones Metabolites Ingested through a New Maqui-Berry Beverage." Foods 9, no. 1 (2020): 41. http://dx.doi.org/10.3390/foods9010041.

Full text
Abstract:
Dietary sugar has been largely related to the onset of metabolic diseases such as type 2 diabetes and obesity, among others. The growing awareness on the close relationship between the dietary habits and this health disturbance has encouraged the development of new beverages using alternative sweeteners that could contribute to combat the above referred pathophysiological disorders. To gain further insight into this issue, the present work, upon an acute dietary intervention, evaluated the urinary excretion of flavanones ingested through polyphenols-rich beverages composed of maqui berry and c
APA, Harvard, Vancouver, ISO, and other styles
6

Shinde, Mitali Ravindra, and Jasmin Winnier. "Health Benefits and Application of Stevia rebaudiana Bertoni in Dentistry." Journal of Drug Delivery and Therapeutics 10, no. 4-s (2020): 271–74. http://dx.doi.org/10.22270/jddt.v10i4-s.4285.

Full text
Abstract:
A wide range of artificial and synthetic products have been replaced by the natural products for daily use. The natural products are believed to have more advantages and less adverse effects. The plant products such as stem, flower, fruit, seed, leaves, etc have been experimented. Stevia rebaudiana Bertoni, a perennial shrub which is a native of South America. During World War II, England used it as a sweetener as sugar was not available. By 1970, it was used as a sweetener in Japan. In 1994, US approved steviol glycosides as functional ingredient in dietary supplements. It is non-caloric swee
APA, Harvard, Vancouver, ISO, and other styles
7

Fry, J. C. "STEVIA - A NON-CALORIC SWEETENER OF NATURAL ORIGIN AS REPLACEMENT FOR ADDED SUGAR IN FRUIT JUICE BEVERAGES." Acta Horticulturae, no. 1017 (January 2014): 455–60. http://dx.doi.org/10.17660/actahortic.2014.1017.56.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

MILANI, Paula Gimenez, Antonio Sérgio DACOME, Cândyce Camile Fortuna NALESSO, Cássia Almeida FIORENTI, Cecília Edna Mareze da COSTA, and Silvio Claudio da COSTA. "Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A." Revista de Nutrição 29, no. 1 (2016): 125–37. http://dx.doi.org/10.1590/1678-98652016000100012.

Full text
Abstract:
ABSTRACT Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained fro
APA, Harvard, Vancouver, ISO, and other styles
9

Kang, Hye-Jin, Ha-Nul Lee, Seong-Jin Hong, et al. "Synthesis and characteristics of a rebaudioside-A like compound as a potential non-caloric natural sweetener by Leuconostoc kimchii dextransucrase." Food Chemistry 366 (January 2022): 130623. http://dx.doi.org/10.1016/j.foodchem.2021.130623.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Galvis-Arias, Kevin Nicolás, Luisa Daniela Hidrobo-Pedroza, María Cristina García-Muñoz, Oscar Andrés Mendieta-Menjura, and Martha Patricia Tarazona-Díaz. "Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)." Revista Facultad de Ingeniería Universidad de Antioquia, no. 95 (December 10, 2019): 64–72. http://dx.doi.org/10.17533/udea.redin.20190839.

Full text
Abstract:
Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of suga
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Natural non-caloric sweetener"

1

HAVLOVÁ, Martina. "Vliv podmínek prostředí na pěstování Stévie sladké (Stevia rebaudiana Bertoni)." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320562.

Full text
Abstract:
Stevia or Stevia rebaudiana Bertoni are two of the numerous names of this subtropical plant with a sweetening power as much as 300 times higher than in case of sucrose. Stevia is a plant with a very interesting, but up to this date not very utilised potential. The fields of its application, processing, cultivation and wintering options have not been explored very extensively, and therefore I have decided to elaborate this topic related to the impact of the environmental conditions for growing of Stevia rebaudiana. The resources for the text of the diploma thesis were formed by available specia
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Natural non-caloric sweetener"

1

Prakash, Indra, and Venkata Sai Prakash Chaturvedula. "Steviol Glycosides: Natural Non-Caloric Sweeteners." In Reference Series in Phytochemistry. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26478-3_9-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Natural non-caloric sweetener' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography