Steviol Glycosides : Cultivation, Processing, Analysis and Applications in Food
Book Details
Format
Hardback or Cased Book
Book Series
Food Chemistry, Function and Analysis
ISBN-10
1782628304
ISBN-13
9781782628309
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 31st, 2018
Print length
209 Pages
Weight
484 grams
Dimensions
16.30 x 24.00 x 2.30 cms
Product Classification:
Analytical chemistryBiochemistryFood & beverage technologyFood and beverage technology
Ksh 26,800.00
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0 in stock
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The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims 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.
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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