Sweeteners: Nutritional Aspects, Applications, and Production Technology

Forsideomslag
Theodoros 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 perspe
 

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Indhold

Chapter 1 Sweeteners in General
1
Chapter 2 Chemistry and Functional Properties of Carbohydrates and Sugars Monosaccharides Disaccharides and Polysaccharides
11
Chapter 3 Sugar Alcohols Polyols
45
Chapter 4 Low Calorie Nonnutritive Sweeteners
79
Chapter 5 Honey
119
Chapter 6 Syrups
147
Chapter 7 Other Sweeteners
175
Chapter 8 Application of Sweeteners in Food and Drinks Bakery Confectionery Dairy Products Puddings Fruit Products Vegetables Beverages Sports...
209
Production Handling and Storage Molisch Test Feligion Test Barfoed Test Resorkin Test Quality Control of Sugars and Inverted Sugar Color Determ...
255
Chapter 10 EU US and Third World Country Regulations and Japanese Legislation
299
Chapter 11 Nutritional and Health Aspects of Sweeteners
329
The Case of Genetically Modified HighFructose Corn Syrup
367
Chapter 13 Bulking and FatReplacing Agents
395
Chapter 14 Risk Assessment of Sweeteners Used as Food Additives
419
Back Cover
437
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