| Advances in Sweeteners 1996 Edition Contributor(s): Grenby, Trevor H. (Author) |
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ISBN: 0751403318 ISBN-13: 9780751403312 Publisher: Springer OUR PRICE: $161.49 Product Type: Hardcover - Other Formats Published: March 1996 Annotation: The subject of sweeteners continues to advance and expand, with interest increasingly focused on the importance of technical matters such as the blending of sweeteners and their applications in calorie control, marketing issues and regulatory considerations. In particular, emphasis has been placed on the use of substances that provide bulk as well as sweetness and the exploitation of existing sweeteners rather than the development of new intense sweetness.This book gathers together the latest information on all these topics and also includes detailed chapters on the regulatory requirements and procedures for approving sweeteners in Europe and the USA. It is an essential reference source for food scientists and technologists in industry and academia, particularly those involved in new products development, marketing and legislative issues. Nutritionists and dietitians will also find it of much interest. |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Bread |
| Dewey: 641.3 |
| LCCN: 95080533 |
| Physical Information: 0.75" H x 6.14" W x 9.21" (1.34 lbs) 288 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989). |