Sweeteners: Nutritional Aspects, Applications, and Production Technology

by Theodoros Varzakas (Editor), Athanasios Labropoulos (Editor), Stylianos Anestis (Editor)

Overview

Sweeteners: 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 perspe

Product Details

ISBN-13:	9781040061435
Publisher:	CRC Press
Publication date:	05/14/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	476
File size:	2 MB

About the Author

Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis

Table of Contents

Sweeteners in General. Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides). Sugar Alcohols (Polyols). Low Calorie Nonnutritive Sweeteners. Honey. Syrups. Other Sweeteners. 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). Quality Control of Sweeteners: Production, Handling, and Storage. EU, U.S., and Third World Country Regulations and Japanese Legislation;.Nutritional and Health Aspects of Sweeteners. Genetically Modified Herbicide-Tolerant Crops and Sugar Beet-Environmental and Health Concerns.Bulking and Fat-Replacing Agents. Risk Ass.ssment of Sweeteners Used as Food Additives. Index.