Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (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.
Series: Food Chemistry, Function and Analysis (Book 7)
Hardcover: 209 pages
Publisher: Royal Society of Chemistry; 1 edition (October 31, 2018)