Non-sucrose Saccharide Sweeteners and Related Compounds

Authors

  • 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

Abstract

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.

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Published

2006-10-15

How to Cite

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

Issue

Vol. 100 No. 9 (2006)

Section

Articles

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