Sweeteners: Nutritional Aspects, Applications, and Production Technology

Forsideomslag
Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
CRC Press, 14. maj 2012 - 476 sider
0 Anmeldelser

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:

  • The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols
  • Analytical methodologies for determining low-calorie nonnutritive sweeteners
  • Honey, syrups, and their physicochemical aspects and applications
  • Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate
  • Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners
  • The impact of sweeteners and sugar alternatives on nutrition and health
  • Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup
  • Inulin and oligofructose as soluble dietary fibers derived from chicory root

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.

 

Hvad folk siger - Skriv en anmeldelse

Vi har ikke fundet nogen anmeldelser de normale steder.

Andre udgaver - Se alle

Almindelige termer og sætninger

Bibliografiske oplysninger