Sweeteners and sugar alternatives in food technology / / edited by Kay O'Donnell, Malcolm Kearsley

• Pubblicazione: Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (506 p.)
• Disciplina: 664/.5
• Soggetto topico: Sweeteners; Sugar substitutes; Sugars in human nutrition
• Altri autori: O'DonnellKay KearsleyM. W
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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 digesti
• Titolo autorizzato: Sweeteners and sugar alternatives in food technology
• ISBN: 9786613854834; 9781523111077; 1523111070; 9781118373972; 1118373979; 9781283542388; 1283542382; 9781118373958; 1118373952; 9781118373941; 1118373944; 9781118373965; 1118373960
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910139692503321
• Lo trovi qui: Univ. Federico II