Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Noncaloric sweeteners : their position in the sweetener industry
| Noncaloric sweeteners : their position in the sweetener industry |
| Autore | Ballinger Roy Arthur <1901-1982, > |
| Pubbl/distr/stampa | Washington, D.C. : , : Economic Research Service, U.S. Department of Agriculture, , 1967 |
| Descrizione fisica | 1 online resource (iv, 20 pages) : illustrations |
| Collana | Agricultural economic report |
| Soggetto topico |
Sugar substitutes
Nonnutritive sweeteners |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Noncaloric sweeteners |
| Record Nr. | UNINA-9910715484303321 |
Ballinger Roy Arthur <1901-1982, >
|
||
| Washington, D.C. : , : Economic Research Service, U.S. Department of Agriculture, , 1967 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
| Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (463 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) |
VarzakasTheodoros
LabropoulosAthanasios AnestisStylianos |
| Soggetto topico |
Sweeteners
Sugar substitutes |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-10995-4
1-4398-7673-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Sweeteners
Chapter 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 Chapter 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 |
| Record Nr. | UNINA-9910452100103321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
| Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (463 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) |
VarzakasTheodoros
LabropoulosAthanasios AnestisStylianos |
| Soggetto topico |
Sweeteners
Sugar substitutes |
| ISBN |
0-429-10995-4
1-4398-7673-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Sweeteners
Chapter 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 Chapter 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 |
| Record Nr. | UNINA-9910779172903321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
| Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (463 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) |
VarzakasTheodoros
LabropoulosAthanasios AnestisStylianos |
| Soggetto topico |
Sweeteners
Sugar substitutes |
| ISBN |
0-429-10995-4
1-4398-7673-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Sweeteners
Chapter 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 Chapter 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 |
| Record Nr. | UNINA-9910800094803321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweeteners and sugar alternatives in food technology / / edited by Kay O'Donnell, Malcolm Kearsley
| Sweeteners and sugar alternatives in food technology / / edited by Kay O'Donnell, Malcolm Kearsley |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (506 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) |
O'DonnellKay
KearsleyM. W |
| Soggetto topico |
Sweeteners
Sugar substitutes Sugars in human nutrition |
| ISBN |
9786613854834
9781523111077 1523111070 9781118373972 1118373979 9781283542388 1283542382 9781118373958 1118373952 9781118373941 1118373944 9781118373965 1118373960 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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. |
| Record Nr. | UNINA-9910139692503321 |
| Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweeteners and sugar alternatives in food technology [[electronic resource] /] / edited by Helen Mitchell
| Sweeteners and sugar alternatives in food technology [[electronic resource] /] / edited by Helen Mitchell |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (433 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) | MitchellHelen <1960-> (Helen Lucy) |
| Soggetto topico |
Sweeteners
Sugar substitutes Sugars in human nutrition |
| ISBN |
1-281-31218-5
9786611312183 0-470-76332-9 0-470-99600-5 0-470-99599-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The Glycaemic response now and in future nutrition; 1.5 Measurement and expression of the glycaemic response; 1.6 The acute glycaemic response to sugars and sweeteners; 1.7 Long-term glycaemic control with sweeteners and bulking agents; 1.8 Gastrointestinal tolerance in relation to the glycaemic response
1.9 Finally2 Dental Health; 2.1 Introduction; 2.2 Dental caries; 2.2.1 The problem; 2.2.2 Aetiology; 2.2.3 Control and prevention; 2.2.4 Determining cariogenicity; 2.3 Reduced calorie bulk sweeteners; 2.3.1 Erythritol; 2.3.2 Isomalt; 2.3.3 Lactitol; 2.3.4 Maltitol; 2.3.5 Sorbital; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol; 2.3.9 Key points from the dental evidence for reducedcalorie sweeteners and their use; 2.4 High-potency (high-intensity) sweeteners; 2.4.1 Acesulfame K; 2.4.2 Aspartame and neotame; 2.4.3 Cyclamate and saccharin; 2.4.4 Sucralose; 2.4.5 Other sweeteners 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose and glucose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; 3 Digestive Health; 3.1 Introduction; 3.1.1 Prebiotics, sweeteners and digestive health; 3.1.2 Intestinal microbiota; 3.1.3 Gut health; 3.2 Prebiotics versus fibre; 3.2.1 Endogenous prebiotics; 3.2.2 Milk oligosaccharides; 3.2.3 Secreted substrates in the gut; 3.3 Prebiotics; 3.3.1 Current prebiotics; 3.4 Health benefits; 3.5 Synbiotics 3.6 Safety considerations3.7 Conclusion; 4 Calorie Control and Weight Management; 4.1 Caloric contribution of sugars in our diet; 4.2 Calorie control and its importance in weight management; 4.3 Satiety: role of intense and bulk sweeteners; 4.4 Legislation relevant to reduced-calorie foods; 4.5 Conclusions; PART TWO: HIGH-POTENCY (HIGH-INTENSITY) SWEETENERS; 5 Acesulfame K; 5.1 Introduction and history; 5.2 Organoleptic properties; 5.2.1 Acesulfame K as the single sweetener; 5.2.2 Blends of acesulfame K with other sweetening agents; 5.2.3 Compatibility with flavours 5.3 Physical and chemical properties5.3.1 Appearance; 5.3.2 Solubility; 5.3.3 Stability; 5.4 Physiological properties; 5.5 Applications; 5.5.1 Beverages; 5.5.2 Dairy products and edible ices; 5.5.3 Bakery products and cereals; 5.5.4 Sweets and chewing gum; 5.5.5 Jams, marmalades, preserves and tinned fruit; 5.5.6 Delicatessen products; 5.5.7 Table-top sweeteners; 5.5.8 Pharmaceuticals; 5.5.9 Cosmetics; 5.5.10 Tobacco products; 5.5.11 Technical applications; 5.6 Safety and analytical methods; 5.6.1 Pharmacology; 5.6.2 Toxicology; 5.6.3 Safety assessments and acceptable daily intake 5.6.4 Analytical methods |
| Record Nr. | UNINA-9910784518203321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweeteners and sugar alternatives in food technology [[electronic resource] /] / edited by Helen Mitchell
| Sweeteners and sugar alternatives in food technology [[electronic resource] /] / edited by Helen Mitchell |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (433 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) | MitchellHelen <1960-> (Helen Lucy) |
| Soggetto topico |
Sweeteners
Sugar substitutes Sugars in human nutrition |
| ISBN |
1-281-31218-5
9786611312183 0-470-76332-9 0-470-99600-5 0-470-99599-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The Glycaemic response now and in future nutrition; 1.5 Measurement and expression of the glycaemic response; 1.6 The acute glycaemic response to sugars and sweeteners; 1.7 Long-term glycaemic control with sweeteners and bulking agents; 1.8 Gastrointestinal tolerance in relation to the glycaemic response
1.9 Finally2 Dental Health; 2.1 Introduction; 2.2 Dental caries; 2.2.1 The problem; 2.2.2 Aetiology; 2.2.3 Control and prevention; 2.2.4 Determining cariogenicity; 2.3 Reduced calorie bulk sweeteners; 2.3.1 Erythritol; 2.3.2 Isomalt; 2.3.3 Lactitol; 2.3.4 Maltitol; 2.3.5 Sorbital; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol; 2.3.9 Key points from the dental evidence for reducedcalorie sweeteners and their use; 2.4 High-potency (high-intensity) sweeteners; 2.4.1 Acesulfame K; 2.4.2 Aspartame and neotame; 2.4.3 Cyclamate and saccharin; 2.4.4 Sucralose; 2.4.5 Other sweeteners 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose and glucose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; 3 Digestive Health; 3.1 Introduction; 3.1.1 Prebiotics, sweeteners and digestive health; 3.1.2 Intestinal microbiota; 3.1.3 Gut health; 3.2 Prebiotics versus fibre; 3.2.1 Endogenous prebiotics; 3.2.2 Milk oligosaccharides; 3.2.3 Secreted substrates in the gut; 3.3 Prebiotics; 3.3.1 Current prebiotics; 3.4 Health benefits; 3.5 Synbiotics 3.6 Safety considerations3.7 Conclusion; 4 Calorie Control and Weight Management; 4.1 Caloric contribution of sugars in our diet; 4.2 Calorie control and its importance in weight management; 4.3 Satiety: role of intense and bulk sweeteners; 4.4 Legislation relevant to reduced-calorie foods; 4.5 Conclusions; PART TWO: HIGH-POTENCY (HIGH-INTENSITY) SWEETENERS; 5 Acesulfame K; 5.1 Introduction and history; 5.2 Organoleptic properties; 5.2.1 Acesulfame K as the single sweetener; 5.2.2 Blends of acesulfame K with other sweetening agents; 5.2.3 Compatibility with flavours 5.3 Physical and chemical properties5.3.1 Appearance; 5.3.2 Solubility; 5.3.3 Stability; 5.4 Physiological properties; 5.5 Applications; 5.5.1 Beverages; 5.5.2 Dairy products and edible ices; 5.5.3 Bakery products and cereals; 5.5.4 Sweets and chewing gum; 5.5.5 Jams, marmalades, preserves and tinned fruit; 5.5.6 Delicatessen products; 5.5.7 Table-top sweeteners; 5.5.8 Pharmaceuticals; 5.5.9 Cosmetics; 5.5.10 Tobacco products; 5.5.11 Technical applications; 5.6 Safety and analytical methods; 5.6.1 Pharmacology; 5.6.2 Toxicology; 5.6.3 Safety assessments and acceptable daily intake 5.6.4 Analytical methods |
| Record Nr. | UNISA-996208217003316 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
