Extraction of sweeteners from Stevia rebaudiana by semicontinuous percolation of untreated leaves and leaves pretreated with ethanol

Author:

Ciotta Simone Rocha1ORCID,Zorzenon Maria Rosa Trentin2,Dacome Antônio Sérgio3,Hodas Fabiane3,Couto Jéssica Maria Ferreira de Almeida1,Fernandes Paula Gimenez Milani3,Costa Cecília Edna Mareze4,Costa Silvio Claudio3

Affiliation:

1. Postgraduate Program in Food Science State University of Maringá (UEM) Maringa Brazil

2. Postgraduate Program in Biochemistry State University of Maringá (UEM) Maringa Brazil

3. Biochemistry Department State University of Maringá (UEM) Maringa Brazil

4. Physiological Sciences Department State University of Maringá (UEM) Maringa Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Physico‐chemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana bertoni plant;Abou‐Arab A. E.;African Journal of Food Science,2010

2. Review on Stevia rebaudiana as a non‐caloric natural sweetener producing plant;Ahmed S. R.;Journal of the Sylhet Agricultural University,2017

3. Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling

4. Effect of process parameters on stevioside and rebaudioside A content of stevia extract obtained by decanter centrifuge

5. Aplicação de polieletrólitos sintéticos na clarificação do extrato aquoso de estévia;Bunhak É. J.;Acta Scientiarum. Technology,2002

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