ISBN-10:
143987672X
ISBN-13:
9781439876725
Pub. Date:
05/17/2012
Publisher:
Taylor & Francis
Sweeteners: Nutritional Aspects, Applications, and Production Technology / Edition 1

Sweeteners: Nutritional Aspects, Applications, and Production Technology / Edition 1

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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 perspectives. Topics include:

  • The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols
  • Analytical methodologies for determining low-calorie nonnutritive sweeteners
  • Honey, syrups, and their physicochemical aspects and applications
  • Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate
  • Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners
  • The impact of sweeteners and sugar alternatives on nutrition and health
  • Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup
  • Inulin and oligofructose as soluble dietary fibers derived from chicory root

As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.

Product Details

ISBN-13: 9781439876725
Publisher: Taylor & Francis
Publication date: 05/17/2012
Pages: 476
Product dimensions: 7.00(w) x 10.00(h) x 1.20(d)

Table of Contents

Sweeteners in General; T. Varzakas, A. Labropoulos, and S. Anestis
Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti
Sugar Alcohols (Polyols); G. A. Evrendilek
Low Calorie Nonnutritive Sweeteners; G.-P. Nikoleli and D. P. Nikolelis
Honey; A. Labropoulos and S. Anestis
Syrups; A. Labropoulos and S. Anestis
Other Sweeteners; T. Varzakas and A. Labropoulos
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); T. Varzakas and B. Özer
Quality Control of Sweeteners: Production, Handling, and Storage; T. Varzakas
EU, U.S., and Third World Country Regulations and Japanese Legislation; T. Varzakas
Nutritional and Health Aspects of Sweeteners; T. Varzakas and C. Chryssanthopoulos
Genetically Modified Herbicide-Tolerant Crops and Sugar Beet—Environmental and Health Concerns; T. Varzakas and V. Pletsa
Bulking and Fat-Replacing Agents; T. Vasiljevic and T. Varzakas
Risk Assessment of Sweeteners Used as Food Additives; A. Mortensen and J. C. Larsen
Index

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