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1. |
Record Nr. |
UNINA9910778797603321 |
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Titolo |
Emerging infections [[electronic resource] ] : microbial threats to health in the United States / / Joshua Lederberg, Robert E. Shope, and Stanley C. Oaks, Jr., editors |
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Pubbl/distr/stampa |
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Washington, D.C., : National Academy Press, 1992 |
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ISBN |
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1-280-19633-5 |
9786610196333 |
0-309-58463-9 |
0-585-02015-9 |
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Descrizione fisica |
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1 online resource (308 p.) |
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Altri autori (Persone) |
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LederbergJoshua |
ShopeRobert E |
OaksS. C |
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Disciplina |
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Soggetti |
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Emerging infectious diseases - United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"Committee on Emerging Microbial Threats to Health, Division of Health Sciences Policy, Division of International Health, Institute of Medicine." |
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Nota di bibliografia |
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Includes bibliographical references (p. 170-191) and index. |
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2. |
Record Nr. |
UNINA9910779172903321 |
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Titolo |
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
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Pubbl/distr/stampa |
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Boca Raton, Fla. : , : CRC Press, , 2012 |
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ISBN |
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0-429-10995-4 |
1-4398-7673-8 |
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Descrizione fisica |
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1 online resource (463 p.) |
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Altri autori (Persone) |
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VarzakasTheodoros |
LabropoulosAthanasios |
AnestisStylianos |
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Disciplina |
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Soggetti |
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Sweeteners |
Sugar substitutes |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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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 |
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Sweeteners Used as Food Additives; Back Cover |
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Sommario/riassunto |
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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 from a wide range of scientific and lifestyle perspectives. Topics include:The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyolsAnalytical methodologies for determining low-calorie nonnutritiv |
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