Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides and presents methods to preserve their stability, bioactivity and bioavailability during handling, extraction, and processing processes. Beginning with biosynthesis, metabolism, and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies and green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies, and food applications. Steviol Glycosides: Production, Properties, and Applications is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, and 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 glycosidesCovers three critical dimensions: properties, recovery, and applicationsExplores recovery, analysis and processing issues to reveal industrial applications INDICE: 1. Introduction 2. Agronomic practices 3. Biosynthesis of steviol glycosides (SGs) in Stevia rebaudiana Bertoni and their scope in metabolic engineering 4. Chemical and enzymatic modifications of steviol glycosides 5. Analysis 6. Conventional extraction techniques 7. Membrane technologies for the extraction and purification of steviol glycosides 8. Emerging extraction technologies of steviol glycosides from Stevia rebaudiana Bertoni 9. Treating diseases associated with metabolic syndrome 10. Stability in food matrices
- ISBN: 978-0-12-820060-5
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 278
- Fecha Publicación: 01/09/2020
- Nº Volúmenes: 1
- Idioma: Inglés