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.
37 Ebooks von Juliet A. Gerrard
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
DRM
€239.99
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 …
PDF
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
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
Englisch
DRM
€239.99
Malcolm Burns & Lucy Foster: DNA Techniques to Verify Food Authenticity
The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a …
PDF
Englisch
DRM
€199.99
Fotis Spyropoulos & Aris Lazidis: Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …
PDF
Englisch
DRM
€164.99
Fotis Spyropoulos & Aris Lazidis: Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …
EPUB
Englisch
DRM
€164.99
Bahruddin Saad & Rosanna Tofalo: Biogenic Amines in Food
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic …
EPUB
Englisch
DRM
€229.99
Malcolm Burns & Lucy Foster: DNA Techniques to Verify Food Authenticity
The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a …
EPUB
Englisch
DRM
€199.99
Thomas Prates Ong & Fernando Salvador Moreno: Nutrition and Cancer Prevention
Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption …
EPUB
Englisch
DRM
€239.99
Catherine S Birch & Graham A Bonwick: Mitigating Contamination from Food Processing
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within t …
PDF
Englisch
DRM
€199.99
Sebastiano Porretta: Tomato Chemistry, Industrial Processing and Product Development
Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. …
EPUB
Englisch
DRM
€209.99
Michele Suman: Food Contact Materials Analysis
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in fo …
EPUB
Englisch
DRM
€199.99
Richard O’Kennedy: Rapid Antibody-based Technologies in Food Analysis
There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety.
This book provides a description of antibody-base …
EPUB
Englisch
DRM
€214.99
Catherine S Birch & Graham A Bonwick: Mitigating Contamination from Food Processing
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within t …
EPUB
Englisch
DRM
€199.99
Sian Astley: Health Claims and Food Labelling
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely devel …
EPUB
Englisch
DRM
€199.99
Michele Suman: Food Contact Materials Analysis
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in fo …
PDF
Englisch
DRM
€199.99
Sebastiano Porretta: Tomato Chemistry, Industrial Processing and Product Development
Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. …
PDF
Englisch
DRM
€209.99
Richard OKennedy: Rapid Antibody-based Technologies in Food Analysis
There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety.
This book provides a description of antibody-base …
PDF
Englisch
DRM
€214.99
Bahruddin Saad & Rosanna Tofalo: Biogenic Amines in Food
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic …
PDF
Englisch
DRM
€229.99
Thomas Prates Ong & Fernando Salvador Moreno: Nutrition and Cancer Prevention
Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption …
PDF
Englisch
DRM
€239.99
Sian Astley: Health Claims and Food Labelling
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely devel …
PDF
Englisch
DRM
€199.99
Sian E Fayle & Juliet A. Gerrard: The Maillard Reaction
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation …
PDF
Englisch
DRM
€79.99
Laura J. Domigan & Juliet A. Gerrard: Protein Nanotechnology
This third edition volume expands on the previous editions with updated approaches and techniques used to study protein nanotechnology and the future of nanomaterial compositions. This book is …
EPUB
Englisch
DRM
€142.74
Juliet A. Gerrard: Protein Nanotechnology
Since the first edition of Protein Nanotechnology Protocols Instruments and Applications the intersection of protein science and nanotechnology has become an exciting frontier in interdisciplinary …
EPUB
Englisch
DRM
€124.11
