Author:
Edition: 1
Publisher: CRC Press
Binding: Hardcover
ISBN: 0415268303
Stevia: The Genus Stevia (Medicinal and Aromatic Plants - Industrial Profiles)
Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement. Medical books Stevia. Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300 times sweeter than sucrose.
This comprehensive volume provides reviews on the botany, ethnobotany, and chemical constituents of the genus Stevia and examines the chemical synthesis of such compounds as steviol and stevioside. The perceived safety of these compounds has become somewhat controversial in recent years, and a thorough consideration of the pharmacology and biological activity is provided Medical books Sugar In The Raw Stevia Extract In The Raw -- 9.7 oz. Stevia Extract In The Raw -- 9.7 oz. We are happy to introduce Stevia Extract In The Raw Cup for Cup, the newest member of our 100% natural In The Raw line of products. The experience gained in producing Sugar In The Raw - the world's favorite Natural Cane Turbinado Sugar- has led us to now offer you the finest Stevia product available. Stevia is an all-natural zero calorie sweetener derived from the leafy green foliage of the Stevia plant, native to South America and used indigenously as a sweetener for over 400 years. It has also been vastly popular in Japan for more than 30 years. the sweetest extract from these leaves has recently been isolated to provide pure sweetening power without the aftertaste. All you get with Stevia Extract In The Raw is a delicious, sweet flavor without any calories. Stevia Extract In The Raw is excellent for cooking and baking because it measures Cup For cup, just like sugar! A few suggestions when baking your favorite recipes:Replace half the sugar with Stevia Extract In The Raw. Reduce the pan size and baking temperature by 25%. Consider adding an additional egg white or slightly increase the baking powder and/or baking soda. Slightly reduce the amount of salt. And add pureed fruit or buttermilk for additional moistness. Stevia Extract In The Raw Cup For cup may also be used in all of your favorite hot or cold beverages.
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Stevia Extract In The Raw -- 9.7 oz. We are happy to introduce Stevia Extract In The Raw Cup for Cup, the newest member of our 100% natural In The Raw line of products. The experience gained in producing Sugar In The Raw - the world's favorite Natural Cane Turbinado Sugar- has led us to now offer you the finest Stevia product available. Stevia is an all-natural zero calorie sweetener derived from the leafy green foliage of the Stevia plant, native to South America and used indigenously as a sweetener for over 400 years. It has also been vastly popular in Japan for more than 30 years. the sweet
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SweetLeaf liquid stevia with all natural flavors is convenient and easy to use. As a supplement, add stevia to water, tea, coffee, milk, sparkling water, protein shakes, plain yogurt or anything else you can imagine. All natural. Zero calories. Zero carbohydrates. Zero glycemic index.
SweetLeaf Flavored Liquid Stevia is all natural, zero calories, no carbs, and infinitely flavorful. At only a penny per drop, you can easily dress up the taste of water, coffee, tea, yogurt, cocktails, whip cream, smoothies, ice cubes, and nearly anything else. The uses are endless. Flavors include Apricot Nectar, Cinnamon, Chocolate Raspberry, Dark Chocolate, English Toffee, Grape, Lemon Drop, Milk Chocolate, Peppermint, Root Beer Vanilla Crme, and Valencia Orange. Instantly add a hint of vanilla crme to your coffee, spice up your yogurt with a little Valencia orange, effortlessly whip up som
Medical Book Stevia
Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300 times sweeter than sucrose.
This comprehensive volume provides reviews on the botany, ethnobotany, and chemical constituents of the genus Stevia and examines the chemical synthesis of such compounds as steviol and stevioside. The perceived safety of these compounds has become somewhat controversial in recent years, and a thorough consideration of the pharmacology and biological activity is provided. The final two chapters offer some insight into the various applications of S. rebaudiana extracts and stevioside in Japan and Korea, the two countries with the most extensive use of these food additives at present.
Containing numerous up to date references, the book will appeal to a wide segment of the scientific community at all levels, especially those in the fields of natural products, pharmacy, pharmacognosy, plant science, agriculture and the food and beverages industry.
