Sweeteners : nutritional aspects, applications, and production technology.

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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 fr...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Varzakas, Theodoros
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken : CRC Press, 2012.
Temas:
Food > Preservation.
Food > Storage.
Aliments > Conservation.
BUSINESS & ECONOMICS > Infrastructure.
SOCIAL SCIENCE > General.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Preservation
Food > Storage
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Contents; List of Figures; List of Tables; Preface; Editors; Contributors; List of Abbreviations; Chapter 1
  • Sweeteners in General; Chapter 2
  • Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Chapter 3
  • Sugar Alcohols (Polyols); Chapter 4
  • Low Calorie Nonnutritive Sweeteners; Chapter 5
  • Honey; Chapter 6
  • Syrups; Chapter 7
  • Other Sweeteners.
  • Chapter 8
  • Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet)Chapter 9
  • Quality Control of Sweeteners: Production, Handling, and Storage: Molisch Test, Feligion Test, Barfoed Test, Resorkin Test, Quality Control of Sugars and Inverted Sugar, Color Determination, Corn Syrup Determination, and Artificial Sweeteners; Chapter 10
  • EU, U.S., and Third World Country Regulations and Japanese Legislation.
  • Chapter 11
  • Nutritional and Health Aspects of SweetenersChapter 13
  • Bulking and Fat-Replacing Agents; Chapter 14
  • Risk Assessment of Sweeteners Used as Food Additives; Back Cover.

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