Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review-Reference-Cited by-同舟云学术

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

Published:2022-03-02 Issue:5 Volume:60 Page:1483-1492
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Schiatti-Sisó Isabella Paola,Quintana Somaris E.,García-Zapateiro Luis Alberto^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05396-2.pdf

Reference59 articles.

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2. Ahmad J, Khan I, Blundell R et al (2020) Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications, and safety. Trends Food Sci Technol 100:177–189. https://doi.org/10.1016/J.TIFS.2020.04.030

3. Alsuhaibani AMA, Al-Kuraieef AN (2018) Effect of low-calorie pumpkin jams fortified with soybean on diabetic rats: study of chemical and sensory properties. J Food Qual. https://doi.org/10.1155/2018/9408715

4. Bavyko O, Bondarchuk M (2019) Ice-cream with functional properties means commercial networks assortment extension and population feeding improving. undefined

5. Bender C, Killermann KV, Rehmann D, Weidlich HH (2018) Effect of Stevia rebaudiana Bert. Addition on the Antioxidant of Red Raspberry (Rubus idaeus L.) Juices. Beverages 4:52. https://doi.org/10.3390/BEVERAGES4030052

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