Dr.Ursula Wölwer-Rieck graduated in Food Chemistry and has a Ph D in natural sciences. Her academic research is focused on the plant Stevia rebaudiana and its constituents, mainly on steviol glycosides. She has published several papers and given lectures on the analysis of steviol glycosides, their stability in food and further constituents of the plant. She is also a board member of the European Stevia Association (EUSTAS) whose petition for steviol glycosides led to their approval as food additives in Europe in 2011 and a member of the advisory board of the Global Stevia Institute.
16 Электронные книги Juliet A Gerrard
Ursula Wölwer-Rieck: Steviol Glycosides
The popularity of the plant Stevia (
Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved …
PDF
английский
DRM
€199.99
Trust Beta & Mary Ellen Camire: Cereal Grain-based Functional Foods
Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk …
PDF
английский
DRM
€199.99
Fulgencio Saura-Calixto & Jara Pérez-Jiménez: Non-extractable Polyphenols and Carotenoids
Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on …
PDF
английский
DRM
€199.99
Fulgencio Saura-Calixto & Jara Pérez-Jiménez: Non-extractable Polyphenols and Carotenoids
Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on …
EPUB
английский
DRM
€199.99
Trust Beta & Mary Ellen Camire: Cereal Grain-based Functional Foods
Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk …
EPUB
английский
DRM
€199.99
Ursula Wölwer-Rieck: Steviol Glycosides
The popularity of the plant Stevia (
Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved …
EPUB
английский
DRM
€199.99
Maria Ángeles Martín-Cabrejas: Legumes
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural …
EPUB
английский
DRM
€229.99
Etsuo Niki: Vitamin E
Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the …
EPUB
английский
DRM
€239.99
Marianne Su-Ling Brooks & Giovana B Celli: Anthocyanins from Natural Sources
Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural …
EPUB
английский
DRM
€239.99
Adriana Z Mercadante: Carotenoid Esters in Foods
Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources …
EPUB
английский
DRM
€239.99
Jianping Wu: Eggs as Functional Foods and Nutraceuticals for Human Health
Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limi …
EPUB
английский
DRM
€239.99
Marianne Su-Ling Brooks & Giovana B Celli: Anthocyanins from Natural Sources
Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural …
PDF
английский
DRM
€239.99
Jianping Wu: Eggs as Functional Foods and Nutraceuticals for Human Health
Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limi …
PDF
английский
DRM
€239.99
Maria Ángeles Martín-Cabrejas: Legumes
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural …
PDF
английский
DRM
€229.99
Adriana Z Mercadante: Carotenoid Esters in Foods
Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources …
PDF
английский
DRM
€239.99
Etsuo Niki: Vitamin E
Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the …
PDF
английский
DRM
€239.99
