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Sweeteners
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Editor(s):
Jean-Michel Merillon
,
Kishan Gopal Ramawat
Publication date
(Print):
2017
Publisher:
Springer International Publishing
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Book
ISBN (Print):
978-3-319-26478-3
ISBN (Electronic):
978-3-319-26478-3
Publication date (Print):
2017
DOI:
10.1007/978-3-319-26478-3
SO-VID:
a7e6dfc8-e71c-4b19-b9ed-a606939308e3
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http://www.springer.com/tdm
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Book chapters
pp. 1
Bioactive Lipids
pp. 1
Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects
pp. 1
Sweet Potato: Bioactive Compounds and Health Benefits
pp. 1
Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits
pp. 1
Oxidative Stability of Edible Plant Oils
pp. 1
Plant Tissue Culture Technology: Present and Future Development
pp. 1
Betalains: Application in Functional Foods
pp. 1
LC-MS/MS Determination of Pesticide Residues in Fruits and Vegetables
pp. 1
Edible Insects as Source of Proteins
pp. 1
Wheat Bran Proteins
pp. 1
Metabolite Profiling of In Vitro Plant Systems
pp. 1
Bioactive Compounds of the Wonder Medicinal Mushroom “Ganoderma lucidum”
pp. 1
Cultivation of Stevia rebaudiana Bertoni and Associated Challenges
pp. 1
Health Benefits of Dietary Phenolic Compounds and Biogenic Amines
pp. 1
Sweeteners: Regulatory Aspects
pp. 1
Nutritional Quality of Mangifera Species
pp. 1
Health Implications of Fructose Consumption in Humans
pp. 1
Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
pp. 1
The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes
pp. 1
Sambucus nigra Berries and Flowers Health Benefits: From Lab Testing to Human Consumption
pp. 1
Transgenic Plants as Producers of Supersweet Protein Thaumatin II
pp. 1
Antihypertensive Peptides from Animal Proteins
pp. 1
Mass Production of Artemisinin Using Hairy Root Cultivation of Artemisia annua in Bioreactor
pp. 1
Brazzein: A Natural Sweetenerz
pp. 1
Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance
pp. 1
Steviol Glycosides: Natural Non-Caloric Sweeteners
pp. 1
Brazzein: A Natural Sweetener
pp. 1
Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception
pp. 1
Characterization of Artificial Sweeteners Using Raman Spectroscopy
pp. 1
Stevia Rebaudiana’s Antioxidant Properties
pp. 1
Chemistry, Biological, and Pharmacological Properties of Gum Arabic
pp. 1
Sweet-Taste Receptor Signaling Network and Low-Calorie Sweeteners
pp. 1
Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients
pp. 1
Challenges for the Cultivation of Plant Cells on the Example of Hypericum Perforatum and Taxus Chinensis
pp. 1
Challenges in Optimal Utilization of Bioactive Molecules Clinically
pp. 1
Tea, Coffee and Health Benefits
pp. 1
Plant Proteases in Food Processing
pp. 1
Rheology of Food Gum
pp. 1
Development of Functional Dairy Foods
pp. 1
Mass Production of the Taste-Modifying Protein Miraculin in Transgenic Plants
pp. 1
Nutraceutical Potential of Guava
pp. 1
Plant In Vitro Systems as Sources of Food Ingredients and Additives
pp. 1
Edible Mushrooms: Cultivation, Bioactive Molecules, and Health Benefits
pp. 1
Pomegranate Bioactive Molecules and Health Benefits
pp. 1
The Pharmacological Activities of Glycyrrhizinic Acid (“Glycyrrhizin”) and Glycyrrhetinic Acid
pp. 1
Bioactive Molecules, Nutraceuticals, and Functional Foods in Indian Vegetarian Diet and During Postpartum Healthcare
pp. 1
Banana and Plantains: Improvement, Nutrition, and Health
pp. 1
Ruta graveolens: Phytochemistry, Pharmacology, and Biotechnology
pp. 1
Plants Probiotics as a Tool to Produce Highly Functional Fruits
pp. 1
Bioactive Molecules of Spirulina: A Food Supplement
pp. 1
History of Plant Biotechnology Development
pp. 1
Pesticide Residues in Fruits and Vegetables
pp. 1
Engineering Cell and Organ Cultures from Medicinal and Aromatic Plants Toward Commercial Production of Bioactive Metabolites
pp. 1
An Introduction to Sweeteners
pp. 1
Heath Benefits of Dietary Phenolic Compounds and Biogenic Amines
pp. 1
Bioactive Molecules in Edible and Medicinal Mushrooms for Human Wellness
pp. 1
Factors Influencing Sweet Taste in Apple
pp. 1
The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications
pp. 1
Use of Nanotechnology for Immobilization and Entrapment of Food Applicable Enzymes
pp. 1
Xylitol as Sweetener
pp. 1
Nutrients and Nutraceuticals from Seafood
pp. 1
Sweet-Tasting Protein Thaumatin: Physical and Chemical Properties
pp. 1
Minas Frescal Cheese as a Probiotic Carrier
pp. 1
Dietary Phenolic Compounds in Biological Samples: Current Challenges in Analytical Chemistry
pp. 1
Bioreactor Technology for Sustainable Production of Plant Cell-Derived Products
pp. 1
Amaryllidaceae Alkaloid Accumulation by Plant In Vitro Systems
pp. 1
Bioactive Peptides From Fish Protein By-Products
pp. 1
Gluten-Free Cereals and Pseudocereals: Nutrition and Health
pp. 1
Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry
pp. 1
Coriander (Coriandrum sativum L.): Bioactive Molecules and Health Effects
pp. 1
Antidiabetic Functional Foods with Antiglycation Properties
pp. 1
Tagatose Stability Issues in Food Systems
pp. 1
Natural Food Pigments and Colorants
pp. 1
Bioactive Food Components in the Prevention of Cardiovascular Diseases
pp. 1
Transgenesis and Plant Molecular Pharming
pp. 1
Monitoring of Plant Cells and Tissues in Bioprocesses
pp. 1
Flavonoids – Food Sources, Health Benefits, and Mechanisms Involved
pp. 1
CLAs in Animal Source Foods: Healthy Benefits for Consumers
pp. 1
Sustainable Production of Polyphenols and Antioxidants by Plant In Vitro Cultures
pp. 1
Bioactive Compounds from Garcinia Fruits of High Economic Value for Food and Health
pp. 1
CLAs in Animal Source Foods: Healthy Benefits for Consumers
pp. 1
Functional Components and Medicinal Properties of Food
pp. 1
Wine Polyphenols and Health
pp. 1
Cereal-Based Fermented Foods of Africa as Functional Foods
pp. 1
Natural Estrogenic Substances, Origins, and Effects
pp. 1
Biotransformation of Mogrosides
pp. 1
Bound Phenolics in Foods
pp. 1
Potential Carcinogenic Risks of Aspartame
pp. 1
Glycyrrhiza Glabra: Chemistry and Pharmacological Activity
pp. 1
Bioactive Compounds and Health Benefits of Jamun (Syzygium cumini)
pp. 1
Transgenesis and Plant Molecular Pharming
pp. 1
Sesame: Bioactive Compounds and Health Benefits
pp. 1
Betalains: Application in Functional Foods
pp. 1
Plant Proteins from Legumes
pp. 1
Intake of Mediterranean foods
pp. 1
Nutrients and Nutraceuticals from Seafood
pp. 1
Non-nutritive Sweeteners and Their Role in the Gastrointestinal Tract
pp. 1
Safety Assessment and Regulations for Food Ingredients Derived from Plant in Vitro Systems
pp. 1
Transgenics with Monellin
pp. 1
Capsicum annuum Bioactive Compounds: Health Promotion Perspectives
pp. 1
Soybean Bioactive Molecules: Current Trend and Future Prospective
pp. 1
Are Myristica fragrans L. (Myristicaceae) and Its Phytochemicals Useful for Human Health?
pp. 1
Roots and Tubers as Functional Foods
pp. 1
Low Calorie Intense Sweeteners Safety Aspects
pp. 1
A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
pp. 1
Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods
pp. 1
Nutraceutical Potential of Apiaceae
pp. 1
Methods for Seafood Authenticity Testing in Europe
pp. 1
Sugar Alcohols as Sugar Substitutes in Food Industry
pp. 1
Neuroprotective and Antiaging Essential Oils and Lipids in Plants
pp. 1
Metabolic Engineering for Improving Production of Taxol
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