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Steviol Glycosides


Steviol Glycosides
  • Author : Ursula Wölwer-Rieck
  • Publisher : Royal Society of Chemistry
  • Release : 2018-10-22
  • ISBN : 9781782628309
  • Language : En, Es, Fr & De
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The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all over the world as food additives in the category of sweetener, hence they have received more attention and their use in food formulations has increased significantly. New techniques in growing stevia have resulted in new varieties with interesting steviol glycoside profiles. Also, new techniques to analyse the content of sweeteners in different matrices and the detection of new steviol glycosides with very pleasant sensory profiles has followed. The aim of this book is to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.

Stevia and Steviol Glycosides


Stevia and Steviol Glycosides
  • Author : Jan M. C. Geuns
  • Publisher :
  • Release : 2010*
  • ISBN : 9074253164
  • Language : En, Es, Fr & De
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Steviol Glycosides


Steviol Glycosides
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 2020-11-10
  • ISBN : 9780128204016
  • Language : En, Es, Fr & De
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Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications. This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals. Assesses the biosynthesis, metabolism and health effects of steviol glycosides Covers three critical dimensions, including properties, recovery and applications Explores recovery, analysis and processing issues, also revealing industrial applications

Steviol Glycosides


Steviol Glycosides
  • Author : Ursula Wölwer-Rieck
  • Publisher : Royal Society of Chemistry
  • Release : 2018-10-25
  • ISBN : 9781788015660
  • Language : En, Es, Fr & De
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The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all over the world as food additives in the category of sweetener, hence they have received more attention and their use in food formulations has increased significantly. New techniques in growing stevia have resulted in new varieties with interesting steviol glycoside profiles. Also, new techniques to analyse the content of sweeteners in different matrices and the detection of new steviol glycosides with very pleasant sensory profiles has followed. The aim of this book is to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.

Safety Evaluation of Certain Food Additives


Safety Evaluation of Certain Food Additives
  • Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
  • Publisher : World Health Organization
  • Release : 2009
  • ISBN : 9789241660600
  • Language : En, Es, Fr & De
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The toxicological monographs in this volume summarize the safety data on a number of food additives: asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane and steviol glycosides. A monograph on the assessment of dietary exposure to sulfites is also included. Monographs on 10 groups of related flavoring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains a monograph on incorporating the single portion exposure technique (SPET) into the Procedure for the Safety Evaluation of Flavouring Agents in the dietary exposure assessment of flavoring agents. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.