2018, ISBN: 9783319270265

[ED: Gebunden], [PU: Springer-Verlag GmbH], Handy reference on all aspects of all kinds of sweetenersFor academic researchers and industrial professionalsConsiders chemical, biological an… Mehr…

[ED: Gebunden], [PU: Springer-Verlag GmbH], Handy reference on all aspects of all kinds of sweetenersFor academic researchers and industrial professionalsConsiders chemical, biological and pharmacological aspects as well as the bioavailability and application of sweetenersProfesseur Dr. Jean-Michel Merillon is the « Directeur de l´EA 3675 (Groupe d´Etude des Substances Vegetales à Activité Biologique + Polyphenols Biotech) », at the Faculte de Pharmacie, Universite de Bordeaux, Institut des Sciences de la Vigne et du Vin, in Villenave d´Ornon, France. He received his M.Pharma. (1979) and Ph.D. (1984) from the University of Tours in France. He joined the University of Tours as assistant professor in 1981, became associate professor in 1987. In 1993 he moved to the faculty of Pharmacy, University of Bordeaux, France, accepting a position as full professor. He is currently leading the "study group on biologically active plant substances" at the Institute of Vine and Wine Sciences, which comprises 25 scientists and research students. The group has been working on phenolic compounds from vine and wine for many years, mainly complex stilbenes and their involvement in health. Prof. Mérillon has supervised the doctoral theses of 19 students. He is involved in developing teaching on plant biology, natural bioactive compounds and biotechnology. Prof. Mérillon has published more than 145 research papers in internationally recognized journals, resulting in an H index of 35 (documents published between 1996 and 2015). He has co-edited books and reference works on secondary metabolites and biotechnology. Throughout his career, Prof. Mérillon has traveled widely as a senior professor. Scientists from several countries have been and are working in his laboratory, and his research is supported by funding from the Aquitaine Regional Government, the Ministry of Higher Education and Research, and various private companies. In 2004, he founded the technology transfer unit "Polyphenols Biotech", providing support for R&D programs for SMEs and major groups from the cosmetic, pharmaceutical, agricultural and health-nutrition sectors.Prof. Dr. Kishan G. Ramawat is Former Professor & Head of the Botany Department, M.L. Sukhadia University, Udaipur, India, and can look back on longstanding research experience. He received his Ph.D. in Plant Biotechnology in 1978 from the University of Jodhpur, India and afterwards joined the university as a faculty member. In 1991 he moved to the M.L.Sukhadia University in Udaipur as Associate Professor and became Professor in 2001. He served as the Head of the Department of Botany (2001-2004, 2010-2012), was in charge of the Department of Biotechnology (2003-2004), was a member of the task force on medicinal and aromatic plants of the Department of Biotechnology, Government of India, New Delhi (2002-2005) and coordinated UGC-DRS and DST-FIST programmes (2002-2012). Prof. Ramawat had done his postdoctoral studies at the University of Tours, France from 1983-85, and later returned to Tours as visiting professor (1991). He also visited the University of Bordeaux 2, France several times as visiting professor (1995, 1999, 2003, 2006, 2010), and in 2005 Poland in an academic exchange programme (2005). Through these visits in France, Prof. Ramawat and Prof. Mérillon established a strong connection, which has resulted in productive collaborations and several book and reference work publications. Prof. Ramawat has published more than 170 well cited peer reviewed papers and articles, and edited several books and reference works on topics such as the biotechnology of medicinal plants, secondary metabolites, bioactive molecules, herbal drugs, and many other topics. His research was funded by several funding agencies. In his research group, Prof. Ramawat has supervised doctoral thesis of 25 students. He is an active member of several academic bodies, associations and editorial boards of journals.This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners.The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently.This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the food industry or the marketing of sweeteners.|Serves as a handy reference work on all aspects of all kinds of sweeteners, both natural and synthetic Supports academic researchers and industrial professionals alike Introduces glycosidic and terpenoid sweeteners, sweet peptides and proteins, and many more Summarizes information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners Considers health-related and economical aspects, especially of low or no-calorie sweetenersPart I Sweeteners ? introduction and general aspects: Artificial sweeteners.- Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers.- Characterization of artificial sweeteners using raman spectroscopy.- HPLC-MS/MS analysis of nine artificial sweeteners.- Non-Nutritive sweeteners and their role in the gastrointestinal tract.- Biotechnological production of natural zero-calorie sweeteners.- Sweeteners/sweet proteins from plants.- Sweeteners: regulatory aspects.- Part II Stevioside: Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside.- Analysing major steviol glycosides from Stevia rebaudiana leaves.- Effect of a natural sweetener (steviol glycoside) on cardiovascular risk factors.- Stevia rebaudiana antioxidant activities and cellular properties.- Somatic Embryogenesis of Stevia rebaudiana.- Stevia rebaudiana: optimal culture conditions.- Part III Sucralose: Sucralose and the metabolic response.- Sucralose ? An ecotoxicological challenger?.- Analytical methodologies for the detection of sucralose.- Is sucralose too good to be true?.- Potential use of isomaltulose to healthier candies.- Part IV Mogrosides: Biosynthesis of mogrosides.- Bioactivities of mogrosides.- Biotransformation of mogrosides.- Phytochemical and pharmacological aspects of mogrosides.- Methods of isolation, purification of mogrosides from Siraitia grosvenorii.- Part V Glycyrrhizin: Biological and pharmacological activities of Glycyrrhizin.- Production of glycyrrhizae radix.- Production of glycyrrhetic acid 3-O-mono-?-d-glucuronide by whole-cell biocatalysis.- Part VI Brazzein: Brazzein: A Natural Sweetener.- Designing brazzein by mutations.- Brazzein from the Yeast, Pichia pastoris.-Brazzein from Lactobacillus.-Part V Aspartame: Aspartame and pharmacological effects.- Neurobehavioral Effects of Aspartame Consumption.- Aspartame and oxidative stress.-Part VII Thaumatin: The sweet-tasting protein thaumatin: Physical and chemical properties.- Plant thaumatin-like proteins.- Transgenic plants as supersweet protein thaumatin II producers.- Part VIII Mabinlin, Monatin, and Monellin: Recombinant expressions of sweet plant protein mabinlin II.- R,R-Monatin, a Naturally Occurring High-Potency Sweetener.- Monellin.- Monellin from transgenes.- Improving flavour and quality of fruits by monellin expression.This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners. The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently. This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the food industry or the marketing of sweeteners.Part I Sweeteners - introduction and general aspects: Artificial sweeteners.- Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers.- Characterization of artificial sweeteners using raman spectroscopy.- HPLC-MS/MS analysis of nine artificial sweeteners.- Non-Nutritive sweeteners and their role in the gastrointestinal tract.- Biotechnological production of natural zero-calorie sweeteners.- Sweeteners/sweet proteins from plants.- Sweeteners: regulatory aspects.- Part II Stevioside: Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside.- Analysing major steviol glycosides from Stevia rebaudiana leaves.- Effect of a natural sweetener (steviol glycoside) on cardiovascular risk factors.- Stevia rebaudiana antioxidant activities and cellular properties.- Somatic Embryogenesis of Stevia rebaudiana.- Stevia rebaudiana: optimal culture conditions.- Part III Sucralose: Sucralose and the metabolic response.- Sucralose - An ecotoxicological challenger?.- Analytical methodologies for the detection of sucralose.- Is sucralose too good to be true?.- Potential use of isomaltulose to healthier candies.- Part IV Mogrosides: Biosynthesis of mogrosides.- Bioactivities of mogrosides.- Biotransformation of mogrosides.- Phytochemical and pharmacological aspects of mogrosides.- Methods of isolation, purification of mogrosides from Siraitia grosvenorii.- Part V Glycyrrhizin: Biological and pharmacological activities of Glycyrrhizin.- Production of glycyrrhizae radix.- Production of glycyrrhetic acid 3-O-mono-beta-d-glucuronide by whole-cell biocatalysis.- Part VI Brazzein: Brazzein: A Natural Sweetener.- Designing brazzein by mutations.- Brazzein from the Yeast, Pichia pastoris.-Brazzein from Lactobacillus.-Part V Aspartame: Aspartame and pharmacological effects.- Neurobehavioral Effects of Aspartame Consumption.- Aspartame and oxidative stress.-Part VII Thaumatin: The sweet-tasting protein thaumatin: Physical and chemical properties.- Plant thaumatin-like proteins.- Transgenic plants as supersweet protein thaumatin II producers.- Part VIII Mabinlin, Monatin, and Monellin: Recombinant expressions of sweet plant protein mabinlin II.- R,R-Monatin, a Naturally Occurring High-Potency Sweetener.- Monellin.- Monellin from transgenes.- Imp, DE, [SC: 0.00], Neuware, gewerbliches Angebot, 657, [GW: 1291g], Banküberweisung, PayPal, Sofortüberweisung<

2018, ISBN: 9783319270265

[ED: Gebunden], [PU: Springer-Verlag GmbH], Handy reference on all aspects of all kinds of sweetenersFor academic researchers and industrial professionalsConsiders chemical, biological an… Mehr…

[ED: Gebunden], [PU: Springer-Verlag GmbH], Handy reference on all aspects of all kinds of sweetenersFor academic researchers and industrial professionalsConsiders chemical, biological and pharmacological aspects as well as the bioavailability and application of sweetenersProfesseur Dr. Jean-Michel Merillon is the « Directeur de l´EA 3675 (Groupe d´Etude des Substances Vegetales à Activité Biologique + Polyphenols Biotech) », at the Faculte de Pharmacie, Universite de Bordeaux, Institut des Sciences de la Vigne et du Vin, in Villenave d´Ornon, France. He received his M.Pharma. (1979) and Ph.D. (1984) from the University of Tours in France. He joined the University of Tours as assistant professor in 1981, became associate professor in 1987. In 1993 he moved to the faculty of Pharmacy, University of Bordeaux, France, accepting a position as full professor. He is currently leading the "study group on biologically active plant substances" at the Institute of Vine and Wine Sciences, which comprises 25 scientists and research students. The group has been working on phenolic compounds from vine and wine for many years, mainly complex stilbenes and their involvement in health. Prof. Mérillon has supervised the doctoral theses of 19 students. He is involved in developing teaching on plant biology, natural bioactive compounds and biotechnology. Prof. Mérillon has published more than 145 research papers in internationally recognized journals, resulting in an H index of 35 (documents published between 1996 and 2015). He has co-edited books and reference works on secondary metabolites and biotechnology. Throughout his career, Prof. Mérillon has traveled widely as a senior professor. Scientists from several countries have been and are working in his laboratory, and his research is supported by funding from the Aquitaine Regional Government, the Ministry of Higher Education and Research, and various private companies. In 2004, he founded the technology transfer unit "Polyphenols Biotech", providing support for R&D programs for SMEs and major groups from the cosmetic, pharmaceutical, agricultural and health-nutrition sectors.Prof. Dr. Kishan G. Ramawat is Former Professor & Head of the Botany Department, M.L. Sukhadia University, Udaipur, India, and can look back on longstanding research experience. He received his Ph.D. in Plant Biotechnology in 1978 from the University of Jodhpur, India and afterwards joined the university as a faculty member. In 1991 he moved to the M.L.Sukhadia University in Udaipur as Associate Professor and became Professor in 2001. He served as the Head of the Department of Botany (2001-2004, 2010-2012), was in charge of the Department of Biotechnology (2003-2004), was a member of the task force on medicinal and aromatic plants of the Department of Biotechnology, Government of India, New Delhi (2002-2005) and coordinated UGC-DRS and DST-FIST programmes (2002-2012). Prof. Ramawat had done his postdoctoral studies at the University of Tours, France from 1983-85, and later returned to Tours as visiting professor (1991). He also visited the University of Bordeaux 2, France several times as visiting professor (1995, 1999, 2003, 2006, 2010), and in 2005 Poland in an academic exchange programme (2005). Through these visits in France, Prof. Ramawat and Prof. Mérillon established a strong connection, which has resulted in productive collaborations and several book and reference work publications. Prof. Ramawat has published more than 170 well cited peer reviewed papers and articles, and edited several books and reference works on topics such as the biotechnology of medicinal plants, secondary metabolites, bioactive molecules, herbal drugs, and many other topics. His research was funded by several funding agencies. In his research group, Prof. Ramawat has supervised doctoral thesis of 25 students. He is an active member of several academic bodies, associations and editorial boards of journals.This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners.The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently.This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the food industry or the marketing of sweeteners.|Serves as a handy reference work on all aspects of all kinds of sweeteners, both natural and synthetic Supports academic researchers and industrial professionals alike Introduces glycosidic and terpenoid sweeteners, sweet peptides and proteins, and many more Summarizes information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners Considers health-related and economical aspects, especially of low or no-calorie sweetenersPart I Sweeteners ? introduction and general aspects: Artificial sweeteners.- Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers.- Characterization of artificial sweeteners using raman spectroscopy.- HPLC-MS/MS analysis of nine artificial sweeteners.- Non-Nutritive sweeteners and their role in the gastrointestinal tract.- Biotechnological production of natural zero-calorie sweeteners.- Sweeteners/sweet proteins from plants.- Sweeteners: regulatory aspects.- Part II Stevioside: Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside.- Analysing major steviol glycosides from Stevia rebaudiana leaves.- Effect of a natural sweetener (steviol glycoside) on cardiovascular risk factors.- Stevia rebaudiana antioxidant activities and cellular properties.- Somatic Embryogenesis of Stevia rebaudiana.- Stevia rebaudiana: optimal culture conditions.- Part III Sucralose: Sucralose and the metabolic response.- Sucralose ? An ecotoxicological challenger?.- Analytical methodologies for the detection of sucralose.- Is sucralose too good to be true?.- Potential use of isomaltulose to healthier candies.- Part IV Mogrosides: Biosynthesis of mogrosides.- Bioactivities of mogrosides.- Biotransformation of mogrosides.- Phytochemical and pharmacological aspects of mogrosides.- Methods of isolation, purification of mogrosides from Siraitia grosvenorii.- Part V Glycyrrhizin: Biological and pharmacological activities of Glycyrrhizin.- Production of glycyrrhizae radix.- Production of glycyrrhetic acid 3-O-mono-?-d-glucuronide by whole-cell biocatalysis.- Part VI Brazzein: Brazzein: A Natural Sweetener.- Designing brazzein by mutations.- Brazzein from the Yeast, Pichia pastoris.-Brazzein from Lactobacillus.-Part V Aspartame: Aspartame and pharmacological effects.- Neurobehavioral Effects of Aspartame Consumption.- Aspartame and oxidative stress.-Part VII Thaumatin: The sweet-tasting protein thaumatin: Physical and chemical properties.- Plant thaumatin-like proteins.- Transgenic plants as supersweet protein thaumatin II producers.- Part VIII Mabinlin, Monatin, and Monellin: Recombinant expressions of sweet plant protein mabinlin II.- R,R-Monatin, a Naturally Occurring High-Potency Sweetener.- Monellin.- Monellin from transgenes.- Improving flavour and quality of fruits by monellin expression.This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners. The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently. This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the food industry or the marketing of sweeteners.Part I Sweeteners - introduction and general aspects: Artificial sweeteners.- Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers.- Characterization of artificial sweeteners using raman spectroscopy.- HPLC-MS/MS analysis of nine artificial sweeteners.- Non-Nutritive sweeteners and their role in the gastrointestinal tract.- Biotechnological production of natural zero-calorie sweeteners.- Sweeteners/sweet proteins from plants.- Sweeteners: regulatory aspects.- Part II Stevioside: Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside.- Analysing major steviol glycosides from Stevia rebaudiana leaves.- Effect of a natural sweetener (steviol glycoside) on cardiovascular risk factors.- Stevia rebaudiana antioxidant activities and cellular properties.- Somatic Embryogenesis of Stevia rebaudiana.- Stevia rebaudiana: optimal culture conditions.- Part III Sucralose: Sucralose and the metabolic response.- Sucralose - An ecotoxicological challenger?.- Analytical methodologies for the detection of sucralose.- Is sucralose too good to be true?.- Potential use of isomaltulose to healthier candies.- Part IV Mogrosides: Biosynthesis of mogrosides.- Bioactivities of mogrosides.- Biotransformation of mogrosides.- Phytochemical and pharmacological aspects of mogrosides.- Methods of isolation, purification of mogrosides from Siraitia grosvenorii.- Part V Glycyrrhizin: Biological and pharmacological activities of Glycyrrhizin.- Production of glycyrrhizae radix.- Production of glycyrrhetic acid 3-O-mono-beta-d-glucuronide by whole-cell biocatalysis.- Part VI Brazzein: Brazzein: A Natural Sweetener.- Designing brazzein by mutations.- Brazzein from the Yeast, Pichia pastoris.-Brazzein from Lactobacillus.-Part V Aspartame: Aspartame and pharmacological effects.- Neurobehavioral Effects of Aspartame Consumption.- Aspartame and oxidative stress.-Part VII Thaumatin: The sweet-tasting protein thaumatin: Physical and chemical properties.- Plant thaumatin-like proteins.- Transgenic plants as supersweet protein thaumatin II producers.- Part VIII Mabinlin, Monatin, and Monellin: Recombinant expressions of sweet plant protein mabinlin II.- R,R-Monatin, a Naturally Occurring High-Potency Sweetener.- Monellin.- Monellin from transgenes.- Imp, DE, [SC: 0.00], Neuware, gewerbliches Angebot, 657, [GW: 1291g], Banküberweisung, PayPal, Sofortüberweisung<

2018, ISBN: 9783319270265

[ED: Hardcover], [PU: Springer / Springer International Publishing / Springer, Berlin], This handbook compiles comprehensive reference information on sweeteners for academic researchers a… Mehr…

[ED: Hardcover], [PU: Springer / Springer International Publishing / Springer, Berlin], This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners. The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently. This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the food industry or the marketing of sweeteners. 1st ed. 2018. 2018. xvii, 657 S. XVII, 657 p. 108 illus., 74 illus. in color. 235 mm Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

2018, ISBN: 3319270265

1st ed. 2018 Gebundene Ausgabe Arznei - Arzneimittel, Medikament, Pharmaka, Tablette, Biochemie, Chemie / Biochemie, Biotechnologie - Biotechnik, Technologie / Biotechnologie, Botanik, … Mehr…

1st ed. 2018 Gebundene Ausgabe Arznei - Arzneimittel, Medikament, Pharmaka, Tablette, Biochemie, Chemie / Biochemie, Biotechnologie - Biotechnik, Technologie / Biotechnologie, Botanik, Chemie, Diabetes mellitus, Zuckerkrankheit, Ernährung, Innere Medizin, Medizin / Innere Medizin, Lebensmittel, Chemie / Lebensmittelchemie, Lebensmittelchemie, Lebensmitteltechnologie, Technologie / Lebensmitteltechnologie, Botanik / Pflanze, Pflanze, Pharmaindustrie, Krankheiten und Störungen, Medizinische Chemie, Pharmazeutische Chemie, Organische Chemie, Botanik und Pflanzenwissenschaften, Lebensmittel- und Getränketechnologie, Naturalsweeteners; Artificialsweeteners; Sucralose; Sugarsubstitutes; No-caloriesweeteners; Low-caloriesweeteners; Stevia; SPLENDA; Stevioside; aspartame; Diabetes; CarbohydrateChemistry, mit Schutzumschlag 11, [PU:Springer International Publishing]<

2018, ISBN: 9783319270265

Pharmacology, Biotechnology, and Applications, Buch, Hardcover, 1st ed. 2018, [PU: Springer International Publishing], Springer International Publishing, 2018