Sweeteners: Nutritional Aspects, Applications, and Production Technology
Theodoros Varzakas, Stylianos Anestis, Athanasios Labropoulos
CRC Press LLC, 19. okt. 2016 - 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.