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Sweeteners, 1st ed. 2018 Pharmacology, Biotechnology, and Applications Reference Series in Phytochemistry Series

Langue : Anglais

Coordonnateurs : Mérillon Jean-Michel, Ramawat Kishan Gopal

Couverture de l’ouvrage Sweeteners
This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. 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.

Analytical Strategies To Determine Artificial Sweeteners By Liquid Chromatography-Mass Spectrometry.- Artificial Sweeteners.- Aspartame and Pharmacological Effects.- Beneficial Effects of Stevia Rebaudiana Bertoni and Steviol-related Compounds on Health.- Biotechnological Production of Natural Zero-Calorie Sweeteners.- Biotransformation of Mogrosides.- Brazzein in the Complex with the Human Sweet Receptor.- Brazzein: A Natural Sweetener.- Characterization of Artificial Sweeteners Using Raman Spectroscopy.- Cultivation of Stevia rebaudiana Bertoni and Associated Challenges.- Glycyrrhiza Glabra: Chemistry and Pharmacological Activity.- Health Implications of Fructose Consumption in Humans.- Low Calorie Intense Sweeteners Safety Aspects.- Marker-Trait Association Study for Sucrose and Yield Contributing Traits in Sugarcane.- Mass Production of the Taste-Modifying Protein miraculin in transgenic plants.- Non-Nutritive Sweeteners and Their Role in the Gastrointestinal Tract.- Pharmacological Activities of Glycyrrhizinic Acid (“Glycyrrhizin”) and Glycyrrhetinic Acid.- Somatic Embryogenesis Stevia Rebaudiana.- Stevia Rebaudiana's Antioxidant Properties.- Steviol Glycosides: Natural Non-Caloric Sweeteners.- Sucralose and its Biological Effects.- Sugar Alcohols as Sugar Substitutes in Food Industry.- Sweet Plant Protein Mabinlin and its Recombinant Expression.- Sweet Taste Receptor Signalling Network and Low Calorie Sweeteners.- Sweeteners: Regulatory Aspects.- Sweet-Tasting Protein Thaumatin:Physical and Chemical Properties.- Tagatose Stability.- The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications.- The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes.- Transgenic Plants as Supersweet Protein Thaumatin II Producers.- Transgenics with Monellin.- Xylitol as Sweetener.- Xylitol: One Name, Numerous Benefits.

Professeur Dr. Jean-Michel Merillon is the « Directeur de l’EA 3675 (Groupe d’Etude des Substances Vegetales à Activité Biologique + Polyphenols Biotech) », at the Faculte de Pharmacie, Universite de Bordeaux, Institut des Sciences de la Vigne et du Vin, in Villenave d’Ornon, France. He received his M.Pharma. (1979) and Ph.D. (1984) from the University of Tours in France. He joined the University of Tours as assistant professor in 1981, became associate professor in 1987. In 1993 he moved to the faculty of Pharmacy, University of Bordeaux, France, accepting a position as full professor. He is currently leading the “study group on biologically active plant substances” at the Institute of Vine and Wine Sciences, which comprises 25 scientists and research students. The group has been working on phenolic compounds from vine and wine for many years, mainly complex stilbenes and their involvement in health. Prof. Mérillon has supervised the doctoral theses of 19 students. He is involvedin developing teaching on plant biology, natural bioactive compounds and biotechnology.  Prof. Mérillon has published more than 145 research papers in internationally recognized journals, resulting in an H index of 35 (documents published between 1996 and 2015). He has co-edited books and reference works on secondary metabolites and biotechnology. Throughout his career, Prof. Mérillon has traveled widely as a senior professor. Scientists from sever
al countries have been and are working in his laboratory, and his research is supported by funding from the Aquitaine Regional Government, the Ministry of Higher Education and Research, and various private companies. In 2004, he founded the technology transfer unit “Polyphenols Biotech”, providing support for R&D programs for SMEs and major groups from the cosmetic, pharmaceutical, agricultural and health-nutrition sectors.
 
Prof. Dr. Kishan G. Ramawat is Former Professor & Head of the Botany Department, M.L. S
Handy reference on all aspects of all kinds of sweeteners For academic researchers and industrial professionals Considers chemical, biological and pharmacological aspects as well as the bioavailability and application of sweeteners Includes supplementary material: sn.pub/extras