A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques

Trends in Food Science and Technology

Volumn 103, Issue , 2020, Pages 264-281

  Wang, Junyan ^a,b   Zhao, Hongli ^a   Wang, Yueming ^b   Lau, Hoching ^b   Zhou, Wenhu ^a   Chen, Chuanpin ^a   Tan, Songwen ^a  

^a CENTRAL SOUTH UNIVERSITY   (China)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Engineering techniques; Healthcare properties; Stevia; Sweetener; Use levels

Indexed keywords

DISEASES; HEALTH CARE; METABOLISM; PLANTS (BOTANY); PRODUCT DESIGN;

CHRONIC KIDNEY DISEASE; DIABETES MELLITUS; ENGINEERING TECHNIQUES; FUNCTIONAL CHARACTERISTICS; HEALTHCARE PRODUCTS; INFLAMMATORY BOWEL DISEASE; PRODUCTION TECHNIQUES; THERAPEUTIC BENEFITS;

SUGAR SUBSTITUTES;

EID: 85089184296     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2020.07.023     Document Type: Review

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