Directions on the use of Stevia Leaves (Stevia Rebauidana) as an additive in food products

• Autorzy: Kobus-Moryson M. , Gramza-Michalowska A.

Warianty tytułu

PL

Kierunki wykorzystania liści stewii (Stevia Rebauidana) jako dodatków do żywności

• Języki publikacji: EN

Abstrakty

EN

Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia {Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefly summarized and presented.

PL

Ogólnoświatowe trendy w technologii żywności legitymizują nadmierne wykorzystanie syntetycznych substancji słodzących w produktach spożywczych. Rozwój rynku żywności funkcjonalnej ukierunkowanej na wykorzystanie naturalnych dodatków pozwolił zwrócić uwagę na liście stewii (Stevia rebauidana), zawierające w składzie słodkie diterpeny glikozydowe. W pracy scharakteryzowano skład, wartość odżywczą oraz kierunki wykorzystania liści stewii.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 1
• Opis fizyczny: p.5-13,fig.,ref.

Twórcy

autor

Kobus-Moryson M.

• Laboratory of Food and Usable Subjects Analysis, Voivodeship Sanitary Epidemiological Station in Poznan, Noskowskiego 21, 61–705 Poznan, Poland

autor

Gramza-Michalowska A.

• Department of Food Service and Catering, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60–624 Poznan, Poland

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Identyfikatory

DOI

10.17306/J.AFS.2015.1.1