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Development of rebiana, a natural, non-caloric sweetener.
Photostability of rebaudioside A and stevioside in beverages.
- J. F. Clos, G. Dubois, I. Prakash
- Chemistry, MedicineJournal of agricultural and food chemistry
- 22 August 2008
The Coca-Cola Company and Cargill, Inc. have initiated the development and commercialization of the Stevia rebaudiana (Bertoni) derived sweetener rebaudioside A, and replicated the earlier study and found no significant photodegradation for either rebaudioide A or stevioside.
Stability of rebaudioside A under acidic conditions and its degradation products
Minor diterpenoid glycosides from the leaves of Stevia rebaudiana
Enhanced Stability of Electrochemical Detection with Surfactant Containing Mobile Phases in Liquid Chromatography and Flow Injection Analysis
Abstract The use of surfactant containing mobile phases to prevent or reduce the effects of adsorptive fouling of glassy carbon electrodes is reported. Both cationie and antonic surfactants are…
Gas-Phase Intramolecular Elimination Reaction Studies of Steviol Glycosides in Positive Electrospray and Tandem Mass Spectrometry
These mass spectrometric results confirmed that the new glycosylated product ions observed are most likely formed by the combination of glucose moieties (Glu) II–IV and Glu I via a gas-phase intramolecular elimination reaction.
Fluorescent Light Exposure of Rebaudioside A in Mock Beverages under International Conference on Harmonization (ICH) Guidelines
Photostability of rebaudioside A, a sweet constituent of Stevia rebaudiana was studied under fluorescent light exposure at 25 o C in mock beverages at pH 3.8 using International Conference on…