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Full Description
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.
Contents
Crop and Steviol Glycoside Improvement in Stevia by Breeding;
Biosynthesis of Steviol Glycosides and Related Diterpenes in Leaves and Glandular Trichomes of Stevia rebaudiana Bertoni;
Steviol Glycosides Production: Traditional Versus New Technologies;
Analysis of Steviol Glycosides;
Presentation and Analysis of Other Constituents in the Leaves: Polyphenolics in Stevia rebaudiana Leaves;
Presentation and Analysis of Other Constituents in the Leaves: Analysis of Lipids and Volatile Terpenes in Stevia rebaudiana;
Antioxidant Capacity of Stevia Leaves;
Stevia rebaudiana Bertoni: Beyond Its Use as a Sweetener. Pharmacological and Toxicological Profile of Steviol Glycosides of Stevia rebaudiana Bertoni;
Steviol Glycosides in Dentistry;
Sensory Effects of Steviol Glycosides: Taste Perception and Beyond;
Subject Index
