Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue2/6_2_2015.pdf
review articleIssue 14 (2) 2015 pp. 145-152
Katarzyna Marcinek, Zbigniew Krejpcio
Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland
Stevia rebaudiana Bertoni - chemical composition and functional properties
Abstract
Sweetleaf (Stevia rebaudiana Bertoni), currently investigated by many researchers, has been known and used for more than a thousand years indigenous tribes of South America, who called it “kaa-hee” (“sweet herb”). Thanks to its chemical composition and processability sweetleaf may be an alternative for synthetic sweeteners. Nutritional and health-promoting aspects of Stevia rebaudiana are presently being studied in many research centres. The aim of this study is to present nutritional and health-promoting value of the still-little known sweetleaf.
Keywords: Stevia, Stevia rebaudiana, chemical composition
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue2/6_2_2015.pdf
https://doi.org/10.17306/J.AFS.2015.2.16
For citation:
| MLA | Marcinek, Katarzyna, and Zbigniew Krejpcio. "Stevia rebaudiana Bertoni - chemical composition and functional properties." Acta Sci.Pol. Technol. Aliment. 14.2 (2015): 145-152. https://doi.org/10.17306/J.AFS.2015.2.16 |
| APA | Marcinek K., Krejpcio Z. (2015). Stevia rebaudiana Bertoni - chemical composition and functional properties. Acta Sci.Pol. Technol. Aliment. 14 (2), 145-152 https://doi.org/10.17306/J.AFS.2015.2.16 |
| ISO 690 | MARCINEK, Katarzyna, KREJPCIO, Zbigniew. Stevia rebaudiana Bertoni - chemical composition and functional properties. Acta Sci.Pol. Technol. Aliment., 2015, 14.2: 145-152. https://doi.org/10.17306/J.AFS.2015.2.16 |