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Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

$15.00
Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
Buy a Full Access Account and Enjoy Unlimited Download! Click for details.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

$15.00

(Food Chemistry, Function and Analysis) 1st Edition

by Ursula Wölwer-Rieck (Editor)

The visibility of the plant Stevia rebaudiana has increased in the last few years due to its sweet constituents called steviol glycosides. As they were approved all over the world as food additives in the category sweetener, they received more attention and their use in food has increased significantly. This book presents some of the new techniques for growing stevia which have resulted in varieties with interesting steviol glycoside profiles, new techniques to analyse the content of sweeteners in different matrices, the use of the sweeteners in new food formulations and last but not least totally new manufacturing methods to produce well tasting sweeteners. Unique in the breadth of information presented, this book will appeal food scientists, analytical chemists and health professionals.

Year:
2019
Pages:
222
Language:
English
Format:
PDF
Size:
13 MB
ISBN-10:
1782628304
ISBN-13:
978-1782628309
ASIN:
B07KVM2WW6