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This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a wide range of backgrounds. It is considered that the widest possible interaction of viewpoints and expertise is necessary for transcending the present state of leaf sweeteners as expeditiously as possible. Some overlaps of information in some chapters provided by different authors are allowed in this

Sugars --- Sweeteners --- Sweetening agents --- Food additives --- Carbohydrates --- Natural sweeteners --- Health aspects.

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Food industry and trade. --- Food --- Food supply. --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Research. --- Processing