Non-sucrose Saccharide Sweeteners and Related Compounds

Autoři

  • J. Čopíková Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague,
  • O. Lapčík Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague,
  • M. Uher Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava,
  • J. Moravcová Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague,
  • P. Drašar Institute of Organic Chemistry and Biochemistry, Academy of Sciences of the Czech Republic, Prague

Abstrakt

A brief survey of the most frequently occurring non-sucrose saccharide sweeteners and related compounds aims to show the importance of this group of compounds, which can be utilised, among others, in food and pharmaceutical industry. The beauty and biodiversity of this group of mostly secondary metabolites are illustrated. The article is also meant for teachers and students.

Stahování

Publikováno

15.10.2006

Jak citovat

Čopíková, J., Lapčík, O., Uher, M., Moravcová, J., & Drašar, P. (2006). Non-sucrose Saccharide Sweeteners and Related Compounds. Chemické Listy, 100(9). Získáno z http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1882

Číslo

Vol 100 No 9 (2006)

Sekce

Články