Table of Contents
Table of Contents
Preface
Chapter 1 – Research Development of Leaf Sweeteners Resources (pp. 1-18)
Tai Zhang and Yixing Yang (School of Public Health, Dali University, Dali, China)
Chapter 2 – New Sweetener – Stevia rebaudiana Bertoni: Chemical Characteristics and Comparison of Classic and Ultrasound Assisted Extraction Techniques (pp. 19-40)
Šic Žlabur Jana and Brnčić Mladen (University of Zagreb, Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport, Svetošimunska cesta 25, HR-10000 Zagreb, and University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Process Engineering, Pierrotijeva 6, HR- 10000 Zagreb, Croatia)
Chapter 3 – Green Recovery Technology of Sweeteners from Stevia rebaudiana Bertoni Leaves (pp. 41-56)
Francisco J. Barba, Nabil Grimi, Mohamed Negm, Francisco Quilez and Eugène Vorobiev (Department of Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain and others)
Chapter 4 – Emerging Role of Stevia rebaudiana Bertoni As Source of Natural Food Additives (pp. 57-72)
Juana M. Carbonell-Capella, María J. Esteve and Ana Frígola (Department of Nutrition and Food Chemistry, Universitat de València, Avda Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain)
Chapter 5 – Analysis of Steviol Glycosides: Development of an Internal Standard and Validation of the Methods (pp. 73-96)
Jan M. C. Geuns, Tom Struyf, Uria Bartholomees and Stijn Ceunen (Laboratory of Functional Biology, Kasteelpark Arenberg 31, B-3001 Heverlee-Leuven, Belgium)
Chapter 6 – Sweeteners from Stevia rebaudiana and Beneficial Effects of Steviosides (pp. 97-122)
Omprakash H. Nautiyal (Organic Chemistry/Natural Products Chemistry 102, Shubh Building, Shivalik II, Canal Road, Chhani Jakat Naka, Vadodara 390002, Gujarat, India)
Chapter 7 – Stevia and Steviol Glycosides: Pharmacological Effects and Radical Scavenging Activity (pp. 123-148)
Jan M. C. Geuns, and Shokoofeh Hajihashemi (Laboratory of Functional Biology, KULeuven, Kasteelpark Arenberg 31, B3001 Heverlee, Belgium and others)
Chapter 8 – Health Effects and Emerging Technology of Rebaudioside A (pp. 149-160)
Sa Ran and Yixing Yang (College of Food Science, Southwest University, 216 Tian Sheng Qiao, Beibei, Chongqing, and School of Public Health, Dali University, Dali, PRC)
Chapter 9 – Guangxi Sweet Tea and Rubusoside: A Review (pp. 161-174)
Junyi Huang and Xinchu Weng (Key Laboratory of Food nutrition and Function, School of Life Sciences, Shanghai University, Shanghai, 200444, China)
Chapter 10 – Dietary Safety of Leaf Sweeteners (pp. 175-188)
Siyan Liu and Wenbiao Wu (College of Food Science, Southwest University, 216 Tian Sheng Qiao, Beibei, Chongqing, PRC)
Index