Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 14, Issue 1, 2015, Pages 5-13

  Kobus Moryson, Małgorzata ^a   Gramza Michałowska, Anna ^b  

^a Laboratory of Food and Usable Subjects Analysis Voivodeship Sanitary Epidemiological Station in Pozna   (Poland)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Health effect; Rebaudioside; Stevia; Stevia rebaudiana; Stevioside; Sweetener

Indexed keywords

FOOD PROCESSING; FOOD PRODUCTS; PATHOGENS;

HEALTH EFFECTS; REBAUDIOSIDE; STEVIA; STEVIA REBAUDIANA; STEVIOSIDES; SWEETENER;

SUGAR SUBSTITUTES;

STEVIA REBAUDIANA;

GLUCOSIDE; KAURANE DERIVATIVE; STEVIOSIDE; SWEETENING AGENT;

CHEMISTRY; HUMAN; NUTRITIONAL VALUE; PLANT LEAF; STEVIA;

DITERPENES, KAURANE; GLUCOSIDES; HUMANS; NUTRITIVE VALUE; PLANT LEAVES; STEVIA; SWEETENING AGENTS;

EID: 84921802629     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2015.1.1     Document Type: Article

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