Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue1/1_1_2015.pdf
review articleIssue 14 (1) 2015 pp. 5-13
Małgorzata Kobus-Moryson1, Anna Gramza-Michałowska2
1Laboratory of Food and Usable Subjects Analysis, Voivodeship Sanitary Epidemiological Station in Poznań, Poland
2Department of Food Service and Catering, Poznań University of Life Sciences, Poland
2Department of Food Service and Catering, Poznań University of Life Sciences, Poland
Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products
Abstract
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.
Keywords: stevia, Stevia rebaudiana, health effect, stevioside, rebaudioside, sweetener
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue1/1_1_2015.pdf
https://doi.org/10.17306/J.AFS.2015.1.1
For citation:
| MLA | Kobus-Moryson, Małgorzata, and Anna Gramza-Michałowska. "Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products." Acta Sci.Pol. Technol. Aliment. 14.1 (2015): 5-13. https://doi.org/10.17306/J.AFS.2015.1.1 |
| APA | Kobus-Moryson M., Gramza-Michałowska A. (2015). Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products. Acta Sci.Pol. Technol. Aliment. 14 (1), 5-13 https://doi.org/10.17306/J.AFS.2015.1.1 |
| ISO 690 | KOBUS-MORYSON, Małgorzata, GRAMZA-MICHAłOWSKA, Anna. Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products. Acta Sci.Pol. Technol. Aliment., 2015, 14.1: 5-13. https://doi.org/10.17306/J.AFS.2015.1.1 |