Table of contents

  1. Front Matter
    Pages i-xvii
  2. Arpita Das, Runu Chakraborty
    Pages 1-13
  3. Biology and Occurrence

    1. Front Matter
      Pages 15-15
    2. V. Rajan, J. A. Howard
      Pages 17-33
    3. Luciana G. Angelini, Andrea Martini, Barbara Passera, Silvia Tavarini
      Pages 35-85
    4. Varsha Sharma, Akshay Katiyar, R. C. Agrawal
      Pages 87-100
    5. Indra Prakash, Venkata Sai Prakash Chaturvedula
      Pages 101-128
    6. Salim-ur Rehman, Mian Anjum Murtaza, Zarina Mushtaq
      Pages 129-149
  4. Biotechnology and Genetic Modifications

    1. Front Matter
      Pages 151-151
    2. Reuben Wang, Chun-Hui Chiu, Ting-Jang Lu, Yi-Chen Lo
      Pages 153-165
    3. A. P. Firsov, A. S. Pushin, S. V. Dolgov
      Pages 185-209
    4. Tanushri Kaul, Chinreddy Subramanyam Reddy, Saurabh Pandey
      Pages 211-222
  5. Biological Effects

About this book

Introduction

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.

Keywords

Natural sweeteners Artificial sweeteners Sucralose Sugar substitutes No-calorie sweeteners Low-calorie sweeteners Stevia Splenda Stevioside Aspartame

Editors and affiliations

  • Jean-Michel Mérillon
    • 1
  • Kishan Gopal Ramawat
    • 2
  1. 1.Faculty of Pharmaceutical SciencesUniversity of BordeauxBordeauxFrance
  2. 2.Botany DepartmentM.L. Sukhadia UniversityUdaipurIndia

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-27027-2
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-27026-5
  • Online ISBN 978-3-319-27027-2
  • Series Print ISSN 2511-834X
  • Series Online ISSN 2511-8358
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma