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Sweeteners

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Cover of 'Sweeteners'

Table of Contents

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    Book Overview
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    Chapter 1 An Introduction to Sweeteners
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    Chapter 2 The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications
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    Chapter 3 Brazzein: A Natural Sweetenerz
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    Chapter 3 Brazzein: A Natural Sweetener
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    Chapter 4 Non-nutritive Sweeteners and Their Role in the Gastrointestinal Tract
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    Chapter 5 Potential Carcinogenic Risks of Aspartame
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    Chapter 6 Stevia Rebaudiana’s Antioxidant Properties
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    Chapter 8 Cultivation of Stevia rebaudiana Bertoni and Associated Challenges
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    Chapter 9 Steviol Glycosides: Natural Non-Caloric Sweeteners
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    Chapter 10 Sweet-Tasting Protein Thaumatin: Physical and Chemical Properties
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    Chapter 11 Transgenic Plants as Producers of Supersweet Protein Thaumatin II
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    Chapter 12 Sweeteners: Regulatory Aspects
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    Chapter 13 Biotransformation of Mogrosides
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    Chapter 15 The Pharmacological Activities of Glycyrrhizinic Acid (“Glycyrrhizin”) and Glycyrrhetinic Acid
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    Chapter 17 Mass Production of the Taste-Modifying Protein Miraculin in Transgenic Plants
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    Chapter 18 Characterization of Artificial Sweeteners Using Raman Spectroscopy
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    Chapter 19 Analytical Strategies to Determine Artificial Sweeteners by Liquid Chromatography-Mass Spectrometry
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    Chapter 20 Transgenics with Monellin
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    Chapter 21 Glycyrrhiza Glabra: Chemistry and Pharmacological Activity
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    Chapter 23 Sugar Alcohols as Sugar Substitutes in Food Industry
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    Chapter 24 Beneficial Effects of Stevia rebaudiana Bertoni and Steviol-Related Compounds on Health
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    Chapter 25 Sweet-Taste Receptor Signaling Network and Low-Calorie Sweeteners
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    Chapter 28 Low Calorie Intense Sweeteners Safety Aspects
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    Chapter 29 Health Implications of Fructose Consumption in Humans
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    Chapter 30 Xylitol as Sweetener
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    Chapter 31 The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes
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    Chapter 32 Tagatose Stability Issues in Food Systems
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    Chapter 33 Xylitol: One Name, Numerous Benefits
Attention for Chapter 21: Glycyrrhiza Glabra: Chemistry and Pharmacological Activity
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Chapter title
Glycyrrhiza Glabra: Chemistry and Pharmacological Activity
Chapter number 21
Book title
Sweeteners
Published by
Springer International Publishing, November 2016
DOI 10.1007/978-3-319-26478-3_21-1
Book ISBNs
978-3-31-926478-3
Authors

Varsha Sharma, Akshay Katiyar, R. C. Agrawal

Editors

Jean-Michel Merillon, Kishan Gopal Ramawat

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X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 9 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 9 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 2 22%
Student > Bachelor 1 11%
Student > Postgraduate 1 11%
Student > Master 1 11%
Unknown 4 44%
Readers by discipline Count As %
Medicine and Dentistry 2 22%
Biochemistry, Genetics and Molecular Biology 1 11%
Chemistry 1 11%
Immunology and Microbiology 1 11%
Unknown 4 44%