תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםKumar, N., Department of Biotechnology, School of Earth, Biological and Environmental Sciences, Central University of South Bihar, Gaya, Bihar, India
Stevia rebaudiana Bertoni (Asteraceae) is a perennial herb with many secondary metabolites present mainly in the leaf and other plant parts. Major secondary metabolites, for which the plant is consumed, are steviol glycosides (SGs) containing diterpene steviol, attached to which are one to four molecules of glucose by glycosidic bond(s). They impart very less calorie in consumer’s diet, thus widely used as a sweetener in food and beverage industries. The amount of SGs in the plant varies from 8 to 10%, enhancement of which is always in demand. Both conventional and biotechnological approaches are being made till date to increase the level of SGs in the plant. In the present chapter, we discussed various ways to enhance the level of these sweeteners with the prime focus on conventional and biotechnological approaches.
Kumar, N., Department of Biotechnology, School of Earth, Biological and Environmental Sciences, Central University of South Bihar, Gaya, Bihar, India
Stevia rebaudiana Bertoni (Asteraceae) is a perennial herb with many secondary metabolites present mainly in the leaf and other plant parts. Major secondary metabolites, for which the plant is consumed, are steviol glycosides (SGs) containing diterpene steviol, attached to which are one to four molecules of glucose by glycosidic bond(s). They impart very less calorie in consumer’s diet, thus widely used as a sweetener in food and beverage industries. The amount of SGs in the plant varies from 8 to 10%, enhancement of which is always in demand. Both conventional and biotechnological approaches are being made till date to increase the level of SGs in the plant. In the present chapter, we discussed various ways to enhance the level of these sweeteners with the prime focus on conventional and biotechnological approaches.
