Sweeteners: Nutritional Aspects, Applications, and Production TechnologyTheodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis CRC Press, 14. maj 2012 - 476 sider Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include:
As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry. |
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acesulfame acesulfame-K acid ACS-K alitame analysis applications artificial sweeteners aspartame baked beverages calories carbohydrates carbon CH2OH chemical chromatography color compounds consumers consumption containing corn syrup crystallization cyclamate detection determination diabetes diet dietary disaccharide effect EFSA energy enzymes erythritol European Commission evaluated extraction fermentation flavor food additives fructose fruit glucose syrup glycemic grape juice HFCS high-intensity sweeteners honey HPLC hydrogenation hydrolysis increased ingestion ingredients intake intense sweeteners inulin isomalt isomaltulose JECFA juice concentrate lactitol lactose levels liquid low-calorie maltitol maltodextrins maltose mannitol manufacture metabolism method mg/kg bw/day mixture molasses molecules monosaccharides National Honey Board neotame Nutrition OH OH OH pectin polyols properties proteins raisin reduced saccharin safety sample sodium soft drinks soluble solution sorbitol stability starch Stevia steviol studies sucralose sucrose sugar alcohols sugar-free sweetness taste temperature texture tion trehalose viscosity xylitol yogurt