LEADER 00950nam0 2200265 450 001 000024511 005 20090202170447.0 100 $a20090202d1952----km-y0itaa50------ba 101 0 $ager 102 $aDE 200 1 $aNietzsche und das christentum$fKarl Jaspers 210 $aMünchen$cPiper$dc1952 215 $a70 p.$d23 cm 600 1$aNietzsche,$bFriedrich Wilhelm$xConcezione religiosa 606 1 $aCristianesimo e filosofia 676 $a193$v(21. ed.)$9Filosofia occidentale moderna. 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It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners.  The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently.  This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the  food industry or the marketing of sweeteners.v>. 410 0$aReference Series in Phytochemistry,$x2511-834X 606 $aFood$xBiotechnology 606 $aBotanical chemistry 606 $aNutrition 606 $aDiabetes 606 $aCarbohydrates 606 $aPharmaceutical technology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aPlant Biochemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/L14021 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aDiabetes$3https://scigraph.springernature.com/ontologies/product-market-codes/H33045 606 $aCarbohydrate Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19030 606 $aPharmaceutical Sciences/Technology$3https://scigraph.springernature.com/ontologies/product-market-codes/B21010 606 $aEdulcorants sintètics$2thub 606 $aEdulcorants$2thub 606 $aSalut$2thub 606 $aBioquímica$2thub 606 $aFarmacologia$2thub 608 $aLlibres electrònics$2thub 615 0$aFood$xBiotechnology. 615 0$aBotanical chemistry. 615 0$aNutrition. 615 0$aDiabetes. 615 0$aCarbohydrates. 615 0$aPharmaceutical technology. 615 14$aFood Science. 615 24$aPlant Biochemistry. 615 24$aNutrition. 615 24$aDiabetes. 615 24$aCarbohydrate Chemistry. 615 24$aPharmaceutical Sciences/Technology. 615 7$aEdulcorants sintètics 615 7$aEdulcorants 615 7$aSalut. 615 7$aBioquímica 615 7$aFarmacologia. 676 $a641.3 676 $a664 702 $aMe?rillon$b J. M.$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aRamawat$b K. G.$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910349519603321 996 $aSweeteners$9830330 997 $aUNINA