Steviol Glycosides

Production, Properties, and Applications
Erscheinungsjahr 2020
ISBN: 978-0-12-820060-5
Verlag: William Andrew Publishing

Buch, Englisch, 298 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 590 g

Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications.

This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals.

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Galanakis, Charis M.
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.