Stevia rebaudiana bertoni - chemical composition and functional properties

• Autorzy: Marcinek K. , Krejpcio Z.

Warianty tytułu

PL

Stevia rebaudiana bertoni – skład chemiczny i właściwości funkcjonalne

• Języki publikacji: EN

Abstrakty

EN

Sweetleaf (Stevia rebaudiana Bertoni), currently investigated by many researchers, has been known and used for more than a thousand years indigenous tribes of South America, who called it “kaa-hee” (“sweet herb”). Thanks to its chemical composition and processability sweetleaf may be an alternative for synthetic sweeteners. Nutritional and health-promoting aspects of Stevia rebaudiana are presently being studied in many research centres. The aim of this study is to present nutritional and health-promoting value of the still-little known sweetleaf.

PL

Stevia rebaudiana Bertoni jest obiektem badań wielu współczesnych naukowców. Roślina jest znana od setek lat wśród plemion indiańskich. Mieszkańcy Ameryki Południowej nazywali ją „kaa-hee”, Co w ich języku oznacza liść miodowy. Skład chemiczny oraz właściwości technologiczne stewii sprawiają, iż może ona być alternatywą syntetycznych środków słodzących. Aspekty żywieniowe i zdrowotne stewii są obecnie przedmiotem badań w wielu ośrodkach naukowych. Praca ma na celu przybliżenie walorów żywieniowych i zdrowotnych stewii.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 2
• Opis fizyczny: p.145-152,ref.

Twórcy

autor

Marcinek K.

• Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Krejpcio Z.

• Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

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Identyfikatory

DOI

10.17306/J.AFS.2015.2.16