| Description |
1 online resource (xxiv, 452 pages) : illustrations |
| Contents |
Ch. 1. Sweeteners in general -- ch. 2. Chemistry and functional properties of carbohydrates and sugars (monosaccharides, disaccharides, and polysaccharides) -- ch. 3. Sugar alcohols (polyols) -- ch. 4. Low calorie nonnutritive sweeteners -- ch. 5. Honey -- ch. 6. Syrups -- ch. 7. Other sweeteners -- ch. 8. Application of sweeteners in food and drinks (bakery, confectionery, dairy products, puddings, fruit products, vegetables, beverages, sport drinks, hard candies, loukoumia, marmalades, jams, jellies, baked goods, sorbet) -- ch. 9. Quality control of sweeteners : production, handling, and storage -- ch. 10. EU, U.S., and third world country regulations and Japanese legislation -- ch. 11. Nutritional and health aspects of sweeteners -- ch. 12. Genetically modified herbicide-tolerant crops and sugar beet : environmental and health concerns -- ch. 13. Bulking and fat-replacing agents -- ch. 14. Risk assessment of sweeteners used as food additives |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Nutrition.
|
|
Sweeteners.
|
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Sugar substitutes.
|
| Form |
Electronic book
|
| Author |
Anestis, Stylianos.
|
|
Labropoulos, Athanasios.
|
|
Varzakas, Theodoros.
|
| ISBN |
143987672X |
|
1439876738 (e-book ; PDF) |
|
9781439876725 |
|
9781439876732 (e-book ; PDF) |
|
