| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910800094803321 |
|
|
Titolo |
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Boca Raton, Fla. : , : CRC Press, , 2012 |
|
|
|
|
|
|
|
ISBN |
|
0-429-10995-4 |
1-4398-7673-8 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (463 p.) |
|
|
|
|
|
|
Altri autori (Persone) |
|
VarzakasTheodoros |
LabropoulosAthanasios |
AnestisStylianos |
|
|
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Sweeteners |
Sugar substitutes |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
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 |
|
|
|
|
|
|
Sommario/riassunto |
|
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 |
|
|
|
|
|
|
|
| |