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05805nam a2200685 4500 |
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ocn856870592 |
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OCoLC |
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20170124065857.5 |
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m o d |
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cr cnu---unuuu |
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130824s2013 xx o 000 0 eng d |
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|a EBLCP
|b eng
|e pn
|c EBLCP
|d IDEBK
|d COO
|d N$T
|d E7B
|d OCLCF
|d OCLCQ
|d OCLCO
|d CNKEY
|d DEBSZ
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|d YDXCP
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|d OCLCQ
|d DG1
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|a 874813441
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|a 9781118350720
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|z 9781118350669
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|a DEBSZ
|b 431487685
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|a DKDLA
|b 820120-katalog:000667350
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|a (OCoLC)856870592
|z (OCoLC)874813441
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|a EA110912-DD46-4F61-8D71-A284E86CE910
|b OverDrive, Inc.
|n http://www.overdrive.com
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|a TP425
|b .D427 2013
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|a TEC
|x 012000
|2 bisacsh
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|a 664.5
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|a MAIN
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|a De, Sirshendu.
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| 245 |
1 |
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|a Stevioside :
|b technology, applications and health /
|c Sirshen Du, Sourav Mondal and Suvrajit Banerjee.
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| 264 |
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|a Hoboken :
|b Wiley Blackwell,
|c 2013.
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| 300 |
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|a 1 online resource (244 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Stevioside; Copyright; Contents; Authors' biographies; Preface; Acknowledgements; List of figures; List of tables; 1 Introduction to stevioside; 1.1 History of Stevia; 1.2 Composition of Stevia; 1.3 Source of stevioside; 1.4 Physicochemical and biological properties of steviol glycosides; 1.5 Analysis of stevioside (steviol glycosides) and Stevia extract; References; 2 Health benefits and pharmacological effects of steviol glycosides; 2.1 Effect of stevioside in absorption, distribution, metabolism and excretion; 2.2 Antihyperglycaemic effect; 2.3 Antihypertensive effect.
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|a 2.4 Anti-inflammatory effect2.5 Anticarcinogenic antitumour effects; 2.6 Antioxidant activity; 2.7 Antimicrobial and antidiarrhoeal effects; 2.8 Effect on renal function; References; 3 Applications of stevioside; References; 4 Conventional extraction processes of stevioside; 4.1 Ion exchange; 4.2 Solvent extraction; 4.3 Extraction by chelating agents; 4.4 Adsorption and chromatographic separation; 4.5 Ultrasonic extraction; 4.6 Microwave-assisted extraction; 4.7 Supercritical fluid extraction; References; 5 Brief introduction to pressure-driven membrane-based processes.
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|a 5.1 Advantages of the membrane-based process5.2 Classification of the processes; 5.2.1 Reverse osmosis; 5.2.2 Nanofiltration; 5.2.3 Ultrafiltration; 5.2.4 Microfiltration; 5.3 Characterisation of membranes; 5.3.1 Membrane permeability (Lp); 5.3.2 Retention; 5.3.3 Molecular weight cut-off; 5.4 Membrane modules (Bungay et al. 1986; Ho and Sirkar 1992; Rautenbach and Albrecht 1986); 5.4.1 Plate and frame module; 5.4.2 Tubular module; 5.4.3 Hollow-fibre module; 5.4.4 Spiral-wound module; 5.5 Limitations; 5.5.1 Concentration polarisation; 5.5.2 Membrane fouling and cleaning.
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|a 5.6 Quantification of concentration polarisation5.6.1 Osmotic pressure-controlled model; 5.6.2 Gel layer controlling model; 5.7 Applications of membrane-based processes; 5.7.1 Reverse osmosis; 5.7.2 Nanofiltration; 5.7.3 Ultrafiltration; 5.7.4 Microfiltration; References; 6 State of the art of stevioside processing using membrane-based filtration; 6.1 Clarification and purification; 6.2 Concentration by nanofiltration; 6.3 Limitations; References; 7 Detailed membrane-based technologies for extraction of stevioside; 7.1 Outline of processing; 7.2 Optimisation of water extraction process.
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|a 7.2.1 Stevioside7.3 Optimisation of primary clarification (centrifugation or microfiltration); 7.3.1 Colour; 7.3.2 Clarity; 7.3.3 Total solids; 7.3.4 Stevioside; 7.3.5 Optimisation; 7.3.6 Microfiltration; 7.3.7 Comparison; 7.4 Selection of membrane; 7.5 Optimisation of operating conditions; 7.6 Mechanism of flux decline; 7.6.1 Characteristic flux decline profile; 7.6.2 Response surface model; 7.7 Ultrafiltration of primary clarified Stevia extract; 7.7.1 Unstirred batch cell studies; 7.7.2 Stirred batch cell studies; 7.7.3 Cross-flow ultrafiltration; 7.8 Concentration by nanofiltration.
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|a References.
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|a Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals. It is a good dietary supplement, being non-calorific, thermally stable, non-toxic, with a sugar-like taste profile, and suitable for diabetics, phenylketonuria patients and the obese. It is also non-fermentable, and exhibits anti-carcinogenic, antioxidant and anti-hyperglycemic properties. Stevioside tastes about 300 times sweeter than 0.4% sucrose solution. Thus, it offers a reasonably rare combination of health.
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|a Stevioside.
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4 |
|a Nonnutritive sweeteners.
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| 650 |
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4 |
|a Sweeteners.
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| 650 |
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Stevioside.
|2 fast
|0 (OCoLC)fst01896541
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Mondal, Sourav.
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| 700 |
1 |
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|a Banerjee, Suvrajit.
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| 776 |
0 |
8 |
|i Print version:
|a De, Sirshendu.
|t Stevioside : Technology, Applications and Health.
|d Hoboken : Wiley, ©2013
|z 9781118350669
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| 856 |
4 |
0 |
|u https://doi.org/10.1002/9781118350720
|z Full Text via HEAL-Link
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| 994 |
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|a 92
|b DG1
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