Sweeteners
Pharmacology, Biotechnology, and Applications
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Beschreibung
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 sweeteners
Handy reference on all aspects of all kinds of sweeteners For academic researchers and industrial professionals Considers chemical, biological and pharmacological aspects as well as the bioavailability and application of sweeteners Includes supplementary material: sn.pub/extras
Autor*in
Jean-Michel Mérillon
Themen in »Sweeteners«
Natural sweeteners Artificial sweeteners Sucralose Sugar substitutes No-calorie sweeteners Low-calorie sweeteners Stevia Splenda Stevioside Aspartame diabetes carbohydrate chemistry