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Leaf sweeteners : resources, processing and health effects /
This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a w...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers,
[2015]
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| Colección: | Food and beverage consumption and health.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- LEAF SWEETENERS: RESOURCES, PROCESSING AND HEALTH EFFECTS; LEAF SWEETENERS: RESOURCES, PROCESSING AND HEALTH EFFECTS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Research Development of Leaf Sweeteners Resources; School of Public Health, Dali University, Dali, Yunnan, PRC; Abstract; Introduction; Stevia rebaudiana Bertoni; Introduction to Stevia rebaudiana Bertoni; Distribution of Stevia rebaudiana; The Yield of Stevia rebaudiana Leaves and Their Sweeteners Content; The Extraction of Sweeteners from Stevia rebaudiana Leaves.
- Rubus suavissimus S. Lee (Rosaceae)Introduction to Rubus suavissimus S. Lee; Distribution of Rubus suavissimus S. Lee; Current Progress of Studies on Rubus suavissimus S. Lee Leaves as the Sources of Sweeteners; Lithocarpus polystachyus (Wallich) Rehder; Introduction to Lilhocarpus polystachys Rehd; Distribution of Lithocarpus polystachyus; The Production and Potentiality of Lithocarpus polystachyus Leaves; The Extraction of Sweeteners and Other Components from Lithocarpus polystachyus Leaves; Conclusion; References.
- Chapter 2: New Sweetener
- Stevia rebaudiana Bertoni: Chemical Characteristics and Comparison of Classic and Ultrasound Assisted Extraction TechniquesAbstract; Introduction; The Composition of Diterpenic Glycosides and Basic Characteristics of the Stevia Plant; (Stevia rebaudiana Bertoni); Chemical Properties and Structure of Steviol Glycosides; Harvesting and Processing Potential of the Stevia Leaves; Biochemical and Nutritional Aspects of Stevia; Stevia-functional Component in Food Products; Extraction Methods of Stevia Bioactive Compounds; The Principal Mechanism of Action and Application.
- Of Ultrasound in Food ProcessingUltrasonically Assisted Extraction of Steviol Glycosides and Bioactive Compounds from Stevia rebaudiana Bertoni; References; Chapter 3: Green Recovery Technology of Sweeteners from Stevia rebaudiana Bertoni Leaves; 1Department of Nutrition and Food Science, Universitat de València, ; Avda. Vicent Andrés Estellés, Burjassot, Spain; 2Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR EA 4297), Centre de Recherche de Royallieu, Compiègne Cedex, France.
- 3Unidad de Formación, Escuela Valenciana de Estudios de la Salud (EVES), Juan de GarayValencia, Spain; 4Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt; Abstract; Introduction; Comparison of Conventional and Non-Conventional Methods for Steviol Glycosides Recovery; Conventional Assisted Extraction; Non-Conventional Assisted Extraction; Supercritical Fluid Extraction; Acoustic Technologies; Instantaneous Controlled Pressure-Drop (DIC); Pulsed Electric Field Assisted Extraction (PEF).