Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

Author:

Nabi Ikram1,Megateli Ismaïn2,Nait Bachir Yacine1ORCID,Djellouli Salim3,Hadj‐Ziane‐Zafour Amel1ORCID

Affiliation:

1. Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria

2. Biotechnology, Environment and Health Laboratory Nature and Life Sciences Faculty University of Saad Dahlab‐Blida 1 Blida Algeria

3. Pharmacology Laboratory Faculty of Medicine University of Saad Dahlab‐Blida 1 Blida Algeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference98 articles.

1. Comparative effects of Stevia rebaudiana and Aspartame on hepato‐renal function of diabetic rats: Biochemical and Histological Approaches;AbdElwahab A. H.;Journal of Applied Pharmaceutical Science,2017

2. Rebaudioside A directly stimulates insulin secretion from pancreatic beta cells: a glucose-dependent action via inhibition of ATP-sensitive K+-channels*

3. jus de Fruits et de Légumes, Spécifications et méthodes d'analyses;AFNOR;Association Française de Normalisation,1996

4. Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice

5. The Effect of Stevia Rebaudiana on Serum Omentin and Visfatin Level in STZ-Induced Diabetic Rats

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