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010   $a9781118373965
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035   $a(EBL)974498
035   $a(OCoLC)801365213
035   $a(MiAaPQ)EBC974498
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100   $a20120424d2012      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aSweeteners and sugar alternatives in food technology /$fedited by Kay O'Donnell, Malcolm Kearsley
205   $a2nd ed.
210   $aChichester, West Sussex, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2012
215   $a1 online resource (506 p.)
300   $aDescription based upon print version of record.
311 08$a9780470659687 
311 08$a0470659688 
320   $aIncludes bibliographical references and index.
327   $apt. 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.
330   $aThis 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 digesti
606   $aSweeteners
606   $aSugar substitutes
606   $aSugars in human nutrition
615  0$aSweeteners.
615  0$aSugar substitutes.
615  0$aSugars in human nutrition.
676   $a664/.5
701   $aO'Donnell$b Kay$0881095
701   $aKearsley$b M. W$0881096
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910139692503321
996   $aSweeteners and sugar alternatives in food technology$91967862
997   $aUNINA