Sweeteners: Nutritional Aspects, Applications, and Production Technology
Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
CRC Press, May 14, 2012 - Technology & Engineering - 476 pages
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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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...
Production Handling and Storage Molisch Test Feligion Test Barfoed Test Resorkin Test Quality Control of Sugars and Inverted Sugar Color Determ...
Chapter 10 EU US and Third World Country Regulations and Japanese Legislation
Chapter 11 Nutritional and Health Aspects of Sweeteners
The Case of Genetically Modified HighFructose Corn Syrup
Chapter 13 Bulking and FatReplacing Agents
Chapter 14 Risk Assessment of Sweeteners Used as Food Additives