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Teresa Leszczynska, Barbara Pieklo, Aneta Kopec and Benno F. Zimmermann
This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana B...
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Ana G. Covarrubias-Cárdenas, José Isabel Martínez-Castillo, Nelly Medina-Torres, Teresa Ayora-Talavera, Hugo Espinosa-Andrews, N. Ulises García-Cruz and Neith Pacheco
Stevia leaves, which are commonly used as a natural sweetener in food products, have increased in importance for antioxidant delivery due to their high content of phenolic compounds. In this study, the influence of the drying process on stevia leaves, wi...
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Réka Czinkóczky, Áron Németh
Pág. 396?402
Stevia rebaudiana Bertoni is a perennial shrub from South America that produces steviol glycosides which are 200-300 times sweeter than sugar. Stevioside and rebaudioside A are the main sweetening components of its leaves. Steviol glycosides are diterpen...
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Denise Maria Malachini Miotto, Nádia Regina Camargo Fernandes Machado (Author)
Pág. 1627 - 1635
In this work, the adsorption capacity of modified zeolites, CaX and MgX, was evaluated in contact with a by-product solution of the stevioside extraction process, a sweetener extracted from Stevia rebaudiana leaves. The effects of adsorption process in t...
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Élcio José Bunhak, Elisabete Scolin Mendes, Nehemias Curvelo Pereira, Sílvio C. Costa (Author)
Pág. 1643 - 1648
The extract of stevia leaves is usually dark which demands a clarification in order to be accepted by sweetener consumers. One of the using techniques is the decantation, which requires the use of effective products for best results. In the market, flocc...
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Larissa Maria Fernandes, Nehemias Curvelo Pereira, Elisabete Scolin Mendes, Oswaldo Curty da Motta Lima, Silvio Claudio da Costa (Author)
Pág. 1369 - 1374
Industries worldwide involved in health promotion and disease prevention are investing in developing technologies for the production of light calorie and low fat food, while preserving its nutritional quality. One of the most frequent studies deals with ...
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Elida de Paula Moraes, Nádia Regina Camargo Fernandes Machado (Author)
Pág. 1375 - 1380
Selective adsorption on zeolites X and A was studied with Stevia rebaudiana (Bert.) Bertoni (Asteraceae) extract clarification. Ionic exchanges were made with calcium and barium ions in zeolites NaX and NaA and the effect of contact of aqueous extract of...
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