Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves-Reference-Cited by-同舟云学术

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Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves

Published:2015-04 Issue: Volume:172 Page:1-6
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Periche Angela,Castelló María Luisa,Heredia Ana,Escriche Isabel

Funder

Universitat Politècnica de València (Spain)

Generalitat Valenciana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. The effect of freeze drying and its implications for botanical medicines: A review;Abascal;Phytotherapy Research,2005

2. Physicochemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana Bertoni plant;Abou-Arab;Afr. J. Food Sci.,2010

3. Employing ultra-high pressure liquid chromatography as the second dimension in a comprehensive two-dimensional system for analysis of Stevia rebaudiana extracts;Cacciola;Journal of Chromatography A,2011

4. Antioxidant activity of fresh and dry herbs of some Lamiaceae species;Capecka;Food Chemistry,2005

5. High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality;Carbonell-Capella;Innovative Food Science and Emerging Technologies,2013

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