Isolation and Characterization of Steviols from Stevia Rebaudiana
Isolation of Major Steviol Glycosides from the Dried Leaves of Stevia Rebaudiana Bertoni
(Sprache: Englisch)
Stevia rebaudiana is a member of the Compositae, native to Paraguay. It produces a number of high potency low calorie sweeteners in its leaf tissue. The sweeteners are diterpene glycosides and range between 30 and 320 times sweeter than sugar. Increasing...
Leider schon ausverkauft
versandkostenfrei
Buch
35.90 €
17 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
Produktdetails
Produktinformationen zu „Isolation and Characterization of Steviols from Stevia Rebaudiana “
Klappentext zu „Isolation and Characterization of Steviols from Stevia Rebaudiana “
Stevia rebaudiana is a member of the Compositae, native to Paraguay. It produces a number of high potency low calorie sweeteners in its leaf tissue. The sweeteners are diterpene glycosides and range between 30 and 320 times sweeter than sugar. Increasing consumer interest in natural food ingredients means that products like stevia sweeteners will be subject to increasing demand. In the present work attempt was made to isolate stevioside and steviolbioside from the dried leaves of Stevia in its purest form. These two steviol glycosides were isolated by using the normal phase column chromatography and quantified by the HPLC and characterized by the spectroscopic techniques (NMR and LC-MS).
Bibliographische Angaben
- Autoren: Ankita Agarwal , Ruchi Mishra
- 2017, 68 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6202094745
- ISBN-13: 9786202094740
Sprache:
Englisch
Kommentar zu "Isolation and Characterization of Steviols from Stevia Rebaudiana"
0 Gebrauchte Artikel zu „Isolation and Characterization of Steviols from Stevia Rebaudiana“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Isolation and Characterization of Steviols from Stevia Rebaudiana".
Kommentar verfassen