Name: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (Food Chemistry, Function and Analysis) (en Inglés)
Price: 228770.00 CLP
Availability: InStock
ISBN: 9781782628309

portada Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (Food Chemistry, Function and Analysis) (en Inglés)

Formato

Libro Físico

Editorial

Royal Society Of Chemistry

Año

2018

Idioma

Inglés

N° páginas

209

Encuadernación

Tapa Dura

ISBN13

9781782628309

N° edición

Categorías

Bioquímica

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (Food Chemistry, Function and Analysis) (en Inglés)

Libro Físico

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (Food Chemistry, Function and Analysis) (en Inglés)"

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.