Stevioside (ePub)
Technology, Applications and Health
(Sprache: Englisch)
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...
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...
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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.
Autoren-Porträt von Sirshendu De, Sourav Mondal, Suvrajit Banerjee
About the authorsSirshendu De is a professor in the Department of Chemical Engineering, Indian Institute of Technology (IIT) Kharagpur, Kharagpur, India.
Sourav Mondal is a researcher in the Department of Chemical Engineering, Indian Institute of Technology (IIT) Kharagpur, Kharagpur, India.
Suvrajit Banerjee was Master of Technology in 2012 at the Indian Institute of Technology (IIT) Kharagpur, Kharagpur, India.
Bibliographische Angaben
- Autoren: Sirshendu De , Sourav Mondal , Suvrajit Banerjee
- 2013, 1. Auflage, 242 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1118350715
- ISBN-13: 9781118350713
- Erscheinungsdatum: 20.08.2013
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: ePub
- Größe: 4.42 MB
- Mit Kopierschutz
Sprache:
Englisch
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