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Sweeteners: Nutritional Aspects, Applications, and Production Technology
Contributor(s): Varzakas, Theodoros (Editor), Labropoulos, Athanasios (Editor), Anestis, Stylianos (Editor)
ISBN: 1138199621     ISBN-13: 9781138199620
Publisher: CRC Press
OUR PRICE:   $118.75  
Product Type: Paperback - Other Formats
Published: October 2016
Qty:
Additional Information
BISAC Categories:
- Technology & Engineering | Food Science - General
Dewey: 664.5
Physical Information: 0.96" H x 7.01" W x 10" (1.81 lbs) 476 pages
 
Descriptions, Reviews, Etc.
Publisher Description:

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.