Stevia: Research Insights

Erick Lyons (Editor)
Alexis Jefferson (Editor)

Series: Food Science and Technology
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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The first chapter of this book focuses on an alternative gluten-free flour enriched with a natural low-calorie sweetener. The main objective was to perform a systemic investigation on the thermo-mechanical properties of chickpea flour gels in the presence of stevia at different concentrations. The focus of the second chapter was to quantify the content of steviol glycosides in Criolla and Morita II varieties of S. rebaudiana grown in Mexico and to evaluate the hypoglycemic effects of acute oral administration in normoglycemic and induced-diabetic Wistar rats. In the third chapter, Stevia rebaudiana is examined as a source of non-caloric natural sweeteners. The authors argue that Stevia cropping and consumption could assist people to restrict carbohydrate intake in their diet, enjoy the sweet taste with decreased calories, and contribute to a lower glycemic index within a population. In the final chapter of this book, steviol glycosides are reviewed and novel trends in their extraction, separation, detection and quantification are reviewed. (Imprint: Nova)


Chapter 1. Rheological Properties Of Chickpea Flour Gels Enriched With Stevia
M.D. Torres (CEER − Biosystems Engineering, Instituto Superior de Agronomia/Technical University of Lisbon, Lisboa, Portugal)

Chapter 2. Assessing The Hypoglycemic Effect In Normoglycemic And Induced-Diabetic Rats Of Extracts Of S. Rebaudiana B. Grown In Mexico
Aranda-González Irma, Ortíz-Andrade Rolffy, Moguel-Ordóñez Yolanda, Segura-Campos Maira, Betancur-Ancona David (Facultad de Medicina, Universidad Autónoma de Yucatán, Avenida Itzáez, Yucatán, México and others)

Chapter 3. Stevia rebaudiana Bert.: A Source of Non-Caloric Natural Sweeteners
Sihem Soufi, Sarra Arbaoui, Salah Rezgui, and Taoufik Bettaieb (Laboratoire des Sciences Horticoles, Institut National Agronomique de Tunisie, Mahrajène, Tunisia)

Chapter 4. The Dynamic of Steviol Glycosides Accumulation: The Effect of Agronomical-Related Traits
Sihem Soufi, Salah Rezgui, and Taoufik Bettaieb (Laboratoire des Sciences Horticoles, Institut National Agronomique de Tunisie, Mahrajène, Tunisia)


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