Steviol Glycosides

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.

• Assesses the biosynthesis, metabolism and health effects of steviol glycosides
• Covers three critical dimensions, including properties, recovery and applications
• Explores recovery, analysis and processing issues, also revealing industrial applications

Food scientists, technologists, engineers, and chemists as well as nutritionists, new product developers, and researchers and academics studying the topic

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