Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside

Food Chemistry

Volumn 173, Issue , 2015, Pages 979-985

  Khattab, Sherine N ^a   Massoud, Mona I ^b   Jad, Yahya El Sayed ^a   Bekhit, Adnan A ^c   El Faham, Ayman ^a,d,e  

^a Alexandria University Faculty Of Science   (Egypt)

^b PLANT PATHOLOGY RESEARCH INSTITUTE   (Egypt)

^c Alexandria University Faculty of Pharmacy   (Egypt)

^d KING SAUD UNIVERSITY   (Saudi Arabia)

^e INSTITUTE FOR RESEARCH IN BIOMEDICINE   (Spain)

Author keywords

Glycine l alanine; Sensory properties; Spectroscopic analysis; Stevia amino acid; Stevioside; Sweeteners

Indexed keywords

AMINO ACIDS; ESTERS; SENSORY ANALYSIS; SPECTROSCOPIC ANALYSIS; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

ACUTE TOXICITY; AQUEOUS SYSTEM; GLYCINE ETHYL ESTERS; HEAT STABILITY; L-ALANINE; SENSORY PROPERTIES; STEVIOSIDES; SWEETENERS;

FOOD ADDITIVES;

ALANINE METHYL ESTER; GLYCINE ETHYL ESTER; STEVIOSIDE; SUCROSE; SWEETENING AGENT; UNCLASSIFIED DRUG; AMINO ACID; GLUCOSIDE; GLYCINE; KAURANE DERIVATIVE;

ACUTE TOXICITY; AMINO ACID SYNTHESIS; AQUEOUS SOLUTION; ARTICLE; BITTER TASTE; CARBON NUCLEAR MAGNETIC RESONANCE; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROMETRY; MELTING POINT; NONHUMAN; PHYSICAL CHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; SOLUBILITY; STEVIA; THERMOSTABILITY; CHEMISTRY; PROCEDURES; SPECTROSCOPY;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DITERPENES, KAURANE; GLUCOSIDES; GLYCINE; SPECTRUM ANALYSIS; STEVIA;

EID: 84910069582     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.093     Document Type: Article

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