Beschreibung
Nutritive sweeteners are metabolizable inside the cell and provides calorie/ energy. In addition to their sweetening power, sweeteners also aids the food processing by preserving, fermenting (brewing/ wine preparation), baking (texturing/tendering/ leavening process), food browning and caramelization. Natural sweeteners are advisable to improve human health. However they are widely found in very low quantities, includes agave nectar, date sugar, honey, maple syrup, molasses and black strap molasses, sorghum syrup and stevia. One such highly nutritive natural sweetener production using biotechnological approach was completely dealt in this text book.
Autorenporträt
Balakrishnaraja Rengaraju has been working with Bannari Amman Institute of Technology for over twelve years. His area of expertise includes Process Biology, Biological Engineering, Nutraceuticals and Biosensors as evinced from his national and international published articles.
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