6533b829fe1ef96bd128a2c1

RESEARCH PRODUCT

Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana

Magdalena BuniowskaJuana M. Carbonell-capellaA. FrígolaMaría J. Esteve

subject

chemistry.chemical_classificationStevia rebaudianachemistry.chemical_compoundchemistrydigestive oral and skin physiologyFood preservationGlycosideFruit juiceSteviolFood science

description

Stevia rebaudiana bartoni due to its high content in steviol glycosides and the ability to serve as a natural antimicrobial to complement the effectiveness of pulsed electric technologies for food preservation, has been used more frequently to improve sensorial properties of liquid foods.

yearjournalcountryeditionlanguage
2016-01-01
https://doi.org/10.1007/978-981-287-817-5_30