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Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (Food Chemistry, Function and Analysis, 7) - Hardcover

Buch 6 von 23: Food Chemistry, Function and Analysis
 
9781782628309: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (Food Chemistry, Function and Analysis, 7)
Hardcover
ISBN 10: 1782628304 ISBN 13: 9781782628309
Verlag: Royal Society of Chemistry, 2018

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

Dr.Ursula Wölwer-Rieck graduated in Food Chemistry and has a PhD in natural sciences. Her academic research is focused on the plant Stevia rebaudiana and its constituents, mainly on steviol glycosides. She has published several papers and given lectures on the analysis of steviol glycosides, their stability in food and further constituents of the plant. She is also a board member of the European Stevia Association (EUSTAS) whose petition for steviol glycosides led to their approval as food additives in Europe in 2011 and a member of the advisory board of the Global Stevia Institute.

Von der hinteren Coverseite

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.

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Verlag
Royal Society of Chemistry
Erscheinungsdatum
2018
Sprache
Englisch
ISBN 10 
1782628304
ISBN 13 
9781782628309
Einband
Gebundene Ausgabe
Anzahl der Seiten
209
Herausgeber
Wolwer-Rieck Ursula
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Libri GmbH
gpsr@libri.de

Europaallee 1
Bad Hersfeld
Hessen
Deutschland