02780nam 2200697 a 450 991013969250332120240516203600.09786613854834978152311107715231110709781118373972111837397997812835423881283542382978111837395811183739529781118373941111837394497811183739651118373960(CKB)2550000000105204(EBL)974498(OCoLC)801365213(MiAaPQ)EBC974498(Au-PeEL)EBL974498(CaPaEBR)ebr10580292(CaONFJC)MIL385483(Perlego)1011610(EXLCZ)99255000000010520420120424d2012 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierSweeteners and sugar alternatives in food technology /edited by Kay O'Donnell, Malcolm Kearsley2nd ed.Chichester, West Sussex, U.K. ;Ames, Iowa Wiley-Blackwell20121 online resource (506 p.)Description based upon print version of record.9780470659687 0470659688 Includes bibliographical references and index.pt. 1. Nutrition and health considerations -- pt. 2. High-potency sweeteners -- pt. 3. Reduced-calorie bulk sweeteners -- pt. 4. Other sweeteners -- pt. 5. Bulking agents - multi-functional ingredients.This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestiSweetenersSugar substitutesSugars in human nutritionSweeteners.Sugar substitutes.Sugars in human nutrition.664/.5O'Donnell Kay881095Kearsley M. W881096MiAaPQMiAaPQMiAaPQBOOK9910139692503321Sweeteners and sugar alternatives in food technology1967862UNINA