Stevia And Steviol Glycosides

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Steviol Glycosides

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 012820060X
Total Pages : 298 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Steviol Glycosides by : Charis M. Galanakis

Download or read book Steviol Glycosides written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-27 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications. This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals. Assesses the biosynthesis, metabolism and health effects of steviol glycosides Covers three critical dimensions, including properties, recovery and applications Explores recovery, analysis and processing issues, also revealing industrial applications

Steviol Glycosides

Author : Ursula Wölwer-Rieck
Publisher : Royal Society of Chemistry
ISBN 13 : 1782628304
Total Pages : 222 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis Steviol Glycosides by : Ursula Wölwer-Rieck

Download or read book Steviol Glycosides written by Ursula Wölwer-Rieck and published by Royal Society of Chemistry. This book was released on 2019 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Sweeteners

Author : Jean-Michel Merillon
Publisher :
ISBN 13 : 9783319264783
Total Pages : pages
Book Rating : 4.2/5 (647 download)

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Book Synopsis Sweeteners by : Jean-Michel Merillon

Download or read book Sweeteners written by Jean-Michel Merillon and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Natural Food Additives, Ingredients and Flavourings

Author : D Baines
Publisher : Elsevier
ISBN 13 : 0857095722
Total Pages : 487 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Natural Food Additives, Ingredients and Flavourings by : D Baines

Download or read book Natural Food Additives, Ingredients and Flavourings written by D Baines and published by Elsevier. This book was released on 2012-03-21 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. - Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors - Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients - Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Stevia

Author : A. Douglas Kinghorn
Publisher : CRC Press
ISBN 13 : 0203165942
Total Pages : 224 pages
Book Rating : 4.2/5 (31 download)

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Book Synopsis Stevia by : A. Douglas Kinghorn

Download or read book Stevia written by A. Douglas Kinghorn and published by CRC Press. This book was released on 2001-11-29 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement. Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300

Innovative Food Analysis

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128231556
Total Pages : 408 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Innovative Food Analysis by : Charis M. Galanakis

Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics

Steviol Glycosides

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 012820401X
Total Pages : 299 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Steviol Glycosides by : Charis M. Galanakis

Download or read book Steviol Glycosides written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-10 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications. This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals. - Assesses the biosynthesis, metabolism and health effects of steviol glycosides - Covers three critical dimensions, including properties, recovery and applications - Explores recovery, analysis and processing issues, also revealing industrial applications

Stevia and Steviol Glycosides

Author : Jan M. C. Geuns
Publisher :
ISBN 13 : 9789074253116
Total Pages : 307 pages
Book Rating : 4.2/5 (531 download)

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Book Synopsis Stevia and Steviol Glycosides by : Jan M. C. Geuns

Download or read book Stevia and Steviol Glycosides written by Jan M. C. Geuns and published by . This book was released on 2010 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Alternative Sweeteners

Author : Lyn O'Brien-Nabors
Publisher : CRC Press
ISBN 13 : 1439846154
Total Pages : 567 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Alternative Sweeteners by : Lyn O'Brien-Nabors

Download or read book Alternative Sweeteners written by Lyn O'Brien-Nabors and published by CRC Press. This book was released on 2016-04-19 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other toxicity evaluation data. A new chapter on the sweetener Advantame has been added, and new contributors have updated information throughout the book. Also new is a section on how stevia sweeteners have been examined and deemed safe by the Joint FAO/WHO Expert Committee on Food Additives and the US FDA.

Liver Pathophysiology

Author : Pablo Muriel
Publisher : Academic Press
ISBN 13 : 0128043210
Total Pages : 917 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Liver Pathophysiology by : Pablo Muriel

Download or read book Liver Pathophysiology written by Pablo Muriel and published by Academic Press. This book was released on 2017-03-02 with total page 917 pages. Available in PDF, EPUB and Kindle. Book excerpt: Liver Pathophysiology: Therapies and Antioxidants is a complete volume on morphology, physiology, biochemistry, molecular biology and treatment of liver diseases. It uses an integral approach towards the role of free radicals in the pathogenesis of hepatic injury, and how their deleterious effects may be abrogated by the use of antioxidants. Written by the most prominent authors in the field, this book will be of use to basic and clinical scientists and clinicians working in the biological sciences, especially those dedicated to the study and treatment of liver pathologies. Presents the most recent advances in hepatology, with a special focus on the role of oxidative stress in liver injury. Provides in vivo and in vitro models to study human liver pathology. Explains the beneficial effects of antioxidants on liver diseases. Contains the most recent and modern treatments of hepatic pathologies, including, but not limited to, stem cells repopulation, gene therapy and liver transplantation.

Stevia and Steviol Glycosides

Author : Jan M. C. Geuns
Publisher :
ISBN 13 : 9789074253161
Total Pages : 108 pages
Book Rating : 4.2/5 (531 download)

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Book Synopsis Stevia and Steviol Glycosides by : Jan M. C. Geuns

Download or read book Stevia and Steviol Glycosides written by Jan M. C. Geuns and published by . This book was released on 2010* with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Sweeteners and Sugar Alternatives in Food Technology

Author : Helen Mitchell
Publisher : John Wiley & Sons
ISBN 13 : 0470995998
Total Pages : 434 pages
Book Rating : 4.4/5 (79 download)

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Book Synopsis Sweeteners and Sugar Alternatives in Food Technology by : Helen Mitchell

Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Helen Mitchell and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.

The Sweetener Book

Author : D. Eric Walters
Publisher :
ISBN 13 : 9780989109208
Total Pages : 102 pages
Book Rating : 4.1/5 (92 download)

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Book Synopsis The Sweetener Book by : D. Eric Walters

Download or read book The Sweetener Book written by D. Eric Walters and published by . This book was released on 2013-03 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: You want to make the right choice for you and your family... But which sweetener is really the best? In reality, there is not a one-size-fits-all answer to this question. The right answer depends on a number of factors, because each sweetener has its pros and cons. Which sweeteners have a low glycemic index? Which ones can upset your digestive system? Which one can aggravate high blood pressure? Which ones work best for baking? This book gives you the science-based information you need to make the sweetener choice that's best for you and your family. This book tells you the advantages and disadvantages of sucrose, brown sugar, turbinado, molasses, fructose, glucose, lactose, isomaltulose, corn syrup, high fructose corn syrup (HFCS), honey, agave nectar, sorbitol, isomalt, lactitol, maltitol, mannitol, xylitol, inulin, fructooligosaccharides, tagatos, erythritol, glycerol, acesulfame, aspartame, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, cyclamate, alitame, stevia (stevioside and rebaudioside), luo han guo (mogrosides), glycyrrhizin, thaumatin, brazzein, monellin, mabinlin, curculin, and miraculin. It tells you about the taste quality, calories, glycemic index, stability, and safety of each of these sweeteners.

Himalayan Medicinal Plants

Author : Nikhil Malhotra
Publisher : Academic Press
ISBN 13 : 012823430X
Total Pages : 436 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Himalayan Medicinal Plants by : Nikhil Malhotra

Download or read book Himalayan Medicinal Plants written by Nikhil Malhotra and published by Academic Press. This book was released on 2021-01-20 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Himalayan Region is a mega hot spot for biological diversity. It supports over 1,748 plants species of known medicinal value. This title focuses on origin and distribution of Himalayan herbs, their medicinal potential, industrial significance, and research advancements pertaining to molecular breeding and omics-based approaches. - Discusses evolved secondary biochemical pathways often in response to specific environmental stimuli - Reviews conservation efforts - Presents an in-depth analysis of 12 key species

Handbook of Electroporation

Author : Damijan Miklavčič
Publisher : Springer
ISBN 13 : 9783319328850
Total Pages : 0 pages
Book Rating : 4.3/5 (288 download)

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Book Synopsis Handbook of Electroporation by : Damijan Miklavčič

Download or read book Handbook of Electroporation written by Damijan Miklavčič and published by Springer. This book was released on 2017-09-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major reference work is a one-shot knowledge base on electroporation and the use of pulsed electric fields of high intensity and their use in biology, medicine, biotechnology, and food and environmental technologies. The Handbook offers a widespread and well-structured compilation of 156 chapters ranging from the foundations to applications in industry and hospital. It is edited and written by most prominent researchers in the field. With regular updates and growing in its volume it is suitable for academic readers and researchers regardless of their disciplinary expertise, and will also be accessible to students and serious general readers. The Handbook's 276 authors have established scholarly credentials and come from a wide range of disciplines. This is crucially important in a highly interdisciplinary field of electroporation and the use of pulsed electric fields of high intensity and its applications in different fields from medicine, biology, food processing, agriculture, process engineering, energy and environment. An Editorial Board of distinguished scholars from across the world has selected and reviewed the various chapters to ensure the highest quality of this Handbook. The book was edited by an international team of Section Editors: P. Thomas Vernier, Boris Rubinsky, Juergen Kolb, Damijan Miklavcic, Marie-Pierre Rols, Javier Raso, Richard Heller, Gregor Serša, Dietrich Knorr, and Eugene Vorobiev.

The Technology of Wafers and Waffles II

Author : Karl F. Tiefenbacher
Publisher : Academic Press
ISBN 13 : 0128119721
Total Pages : 440 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis The Technology of Wafers and Waffles II by : Karl F. Tiefenbacher

Download or read book The Technology of Wafers and Waffles II written by Karl F. Tiefenbacher and published by Academic Press. This book was released on 2018-11-30 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order. - Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature - Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology - Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles - Provides tables that help keep nutrient targets during new product development processes

Sweeteners and Sugar Alternatives in Food Technology

Author : Kay O'Donnell
Publisher : John Wiley & Sons
ISBN 13 : 1118373979
Total Pages : 577 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Sweeteners and Sugar Alternatives in Food Technology by : Kay O'Donnell

Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Kay O'Donnell and published by John Wiley & Sons. This book was released on 2012-07-13 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.