Steviol Glycosides by Ursula Wlwerrieck
The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims 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.-
Microbial Carotenoids
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Millet Proteins
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Fortification and Microencapsulation of Vitamin D
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Science of Plant-based Diets in Human Health
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Algal Polysaccharides and Proteins for Food Applications
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Edible Fungi
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Bio- and Nano-sensing Technologies for Food Processing and Packaging
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Nutraceuticals and Human Health
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Vitamin E
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DNA Techniques to Verify Food Authenticity
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Legumes
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Tomato Chemistry, Industrial Processing and Product Development
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Nutrition and Cancer Prevention
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Handbook of Food Structure Development
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Carotenoid Esters in Foods
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Biogenic Amines in Food
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Anthocyanins from Natural Sources
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Eggs as Functional Foods and Nutraceuticals for Human Health
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Advanced Gas Chromatography in Food Analysis
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Cereal Grain-based Functional Foods
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Edible Oil Structuring
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Mitigating Contamination from Food Processing
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Coffee and Human Health
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Berries and Berry Bioactive Compounds in Promoting Health
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Foodomics
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Rapid Antibody-based Technologies in Food Analysis
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Food Biosensors
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Metabolism of Nutrients by Gut Microbiota
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Fats and Associated Compounds
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Development of Trans-free Lipid Systems and their Use in Food Products
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Handbook of Antioxidant Methodology
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Sensing Techniques for Food Safety and Quality Control
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Advanced Spectroscopic Techniques for Food Quality
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Advances in Liposomal Technology in Food, Supplements and Nutraceuticals
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Functional Foods of the Future
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Dietary Supplements with Antioxidant Activity
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Food Proteins and Peptides
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Flavour and Consumer Perception of Food Proteins
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Handbook of Cheese Chemistry
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Sensory Evaluation and Consumer Acceptance of New Food Products
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Oral Processing and Consumer Perception
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Nutritional Signaling Pathway Activities in Obesity and Diabetes
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Chemistry and Nutritional Effects of Capsicum
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Food Digestion and Absorption
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The Chemistry and Bioactive Components of Turmeric
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Health Claims and Food Labelling
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Food Contact Materials Analysis
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Pigmented Cereals and Millets
Dr.Ursula Wölwer-Rieck graduated in Food Chemistry and has a PhD in natural sciences. Her academic research is focused on the plant Stevia rebaudiana and its constituents, mainly on steviol glycosides. She has published several papers and given lectures on the analysis of steviol glycosides, their stability in food and further constituents of the plant. She is also a board member of the European Stevia Association (EUSTAS) whose petition for steviol glycosides led to their approval as food additives in Europe in 2011 and a member of the advisory board of the Global Stevia Institute.
| SKU | Unavailable |
| ISBN 13 | 9781782628309 |
| ISBN 10 | 1782628304 |
| Title | Steviol Glycosides |
| Author | Ursula Wlwerrieck |
| Series | Food Chemistry Function And Analysis |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Royal Society of Chemistry |
| Year published | 2018-10-31 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |