03532oam 2200625I 450 991045210010332120200520144314.00-429-10995-41-4398-7673-810.1201/b12065 (CKB)2550000000101197(EBL)919030(OCoLC)794328340(SSID)ssj0000651781(PQKBManifestationID)11383679(PQKBTitleCode)TC0000651781(PQKBWorkID)10621829(PQKB)10413375(MiAaPQ)EBC919030(Au-PeEL)EBL919030(CaPaEBR)ebr10562544(CaONFJC)MIL544783(EXLCZ)99255000000010119720180331d2012 uy 0engur|n|---|||||txtccrSweeteners nutritional aspects, applications, and production technology /edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos AnestisBoca Raton, Fla. :CRC Press,2012.1 online resource (463 p.)Description based upon print version of record.1-4398-7672-X Includes bibliographical references and index.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 SweetenersChapter 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 LegislationChapter 11 - Nutritional and Health Aspects of SweetenersChapter 13 - Bulking and Fat-Replacing Agents; Chapter 14 - Risk Assessment of Sweeteners Used as Food Additives; Back CoverSweeteners: 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 nonnutritivSweetenersSugar substitutesElectronic books.Sweeteners.Sugar substitutes.664/.5Varzakas Theodoros906783Labropoulos Athanasios906784Anestis Stylianos906785MiAaPQMiAaPQMiAaPQBOOK9910452100103321Sweeteners2028334UNINA