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100   $a20180331d2012      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
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183   $acr
200 00$aSweeteners $enutritional aspects, applications, and production technology /$fedited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
210  1$aBoca Raton, Fla. :$cCRC Press,$d2012.
215   $a1 online resource (463 p.)
300   $aDescription based upon print version of record.
311   $a1-4398-7672-X 
320   $aIncludes bibliographical references and index.
327   $aFront 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
327   $aChapter 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
327   $aChapter 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
330   $aSweeteners: 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
606   $aSweeteners
606   $aSugar substitutes
608   $aElectronic books.
615  0$aSweeteners.
615  0$aSugar substitutes.
676   $a664/.5
701   $aVarzakas$b Theodoros$0906783
701   $aLabropoulos$b Athanasios$0906784
701   $aAnestis$b Stylianos$0906785
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910452100103321
996   $aSweeteners$92028334
997   $aUNINA