Although the interest towards functional food has dramatically increased, several factors
jeopardize their effective development. A univocally recognized definition and a dedicated …

Abstract Background Stevia (Stevia rebaudiana Bertoni), a perennial shrub of the
Compositae family, is cultivated in many regions across the world. It is famous for its …

Background The degree of food processing may be an important dimension of diet in how it
relates to health outcomes. A major challenge is standardizing food processing classification …

The intake of diets rich in carbohydrates with a high-glycaemic load provides excessive
energy consumption and low nutritional quality, contributing to cardiovascular diseases, type …

Nutraceuticals play wide range of important roles, from health promotion, increasing life
expectancy, maintaining body cell integrity, to reducing the risks of many diseases. As …

Stevia (Stevia rebaudiana) has been employee for developing food products as a substitute
for sucrose, low caloric, and natural sweetener. Different studies have evaluated the effect of …

Dietary habits that include an excess of added sugars have been strongly associated with
an increased risk of obesity, heart disease, diabetes, and tooth decay. With this association …

Sugar reduction in bakery products such as pound cake is a challenging task due to the
multiple functionalities of sugars. Sucrose affects flour pasting behaviour, starch …

Prebiotics are bioactive compounds added to or naturally found in some foods that serve as
substrates for specific host microorganisms of the gastrointestinal tract, conferring health …

Isosteviol is a tetracyclic diterpenoid obtained by hydrolysis of stevioside. Due to its unique
molecular skeleton and extensive pharmacological activities, isosteviol has attracted more …