Stevioside Technology, Applications and Health
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Form:Einzelkauf Download
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Sprache:Englisch
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eBook Format:PDF
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152,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
19.08.2013
Verlag
Wiley-BlackwellSeitenzahl
240 (Printausgabe)
Dateigröße
10278 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781118350690
Stevioside is one of the naturally occurring sweeteners,
belonging to the diterpene glycoside family, which can be widely
applied in food, drinks, medicine and consumer chemicals. It is a
good dietary supplement, being non-calorific, thermally stable,
non-toxic, with a sugar-like taste profile, and suitable for
diabetics, phenylketonuria patients and the obese. It is also
non-fermentable, and exhibits anti-carcinogenic, antioxidant and
anti-hyperglycemic properties. Stevioside tastes about 300 times
sweeter than 0.4% sucrose solution. Thus, it offers a reasonably
rare combination of health benefits and taste benefits, making the
extraction of stevioside is an area of active research for the food
industry as well as academic food scientists.With the rapid
increase in the popularity of stevioside as a sugar substitute,
particularly with regard to its associated health benefits, there
is a need for more efficient and feasible extraction processes for
stevioside in the near future.
This book offers an in-depth look at perhaps the major
"sugar alternative of the future", up-to-date and in
line with the latest global legislation regarding its suitability
for consumption and its scope for application.
belonging to the diterpene glycoside family, which can be widely
applied in food, drinks, medicine and consumer chemicals. It is a
good dietary supplement, being non-calorific, thermally stable,
non-toxic, with a sugar-like taste profile, and suitable for
diabetics, phenylketonuria patients and the obese. It is also
non-fermentable, and exhibits anti-carcinogenic, antioxidant and
anti-hyperglycemic properties. Stevioside tastes about 300 times
sweeter than 0.4% sucrose solution. Thus, it offers a reasonably
rare combination of health benefits and taste benefits, making the
extraction of stevioside is an area of active research for the food
industry as well as academic food scientists.With the rapid
increase in the popularity of stevioside as a sugar substitute,
particularly with regard to its associated health benefits, there
is a need for more efficient and feasible extraction processes for
stevioside in the near future.
This book offers an in-depth look at perhaps the major
"sugar alternative of the future", up-to-date and in
line with the latest global legislation regarding its suitability
for consumption and its scope for application.
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