Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review

Journal of Food Science and Technology

Volumn 60, Issue 5, 2023, Pages 1483-1492

  Schiatti Sisó, Isabella Paola ^a   Quintana, Somaris E ^a   García Zapateiro, Luis Alberto ^a  

^a UNIVERSIDAD DE CARTAGENA   (Colombia)

Author keywords

Food application; Stevia (Stevia rebaudiana); Steviol glycosides; Technological functionality

Indexed keywords

BAKERY PRODUCTS; BEVERAGES; OPTICAL PROPERTIES; PERSONNEL; PHYSICOCHEMICAL PROPERTIES;

FOOD APPLICATIONS; FOOD MATRIXES; ITS APPLICATIONS; NATURAL SWEETENER; NUTRITIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; STEVIA REBAUDIANA; STEVIOL GLYCOSIDES; STEVIUM (STEVIUM REBAUDIANUM); TECHNOLOGICAL FUNCTIONALITY;

TEXTURES;

EID: 85125526556     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-022-05396-2     Document Type: Review

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