Sweeteners: Nutritional Aspects, Applications, and Production Technology - Brossura

Brossura

ISBN 10: 1138199621 ISBN 13: 9781138199620

Casa editrice: Routledge, 2016

Riassunto

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.

Su questo libro

Informazioni sull'autore

Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis

Dalla quarta di copertina

Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients.

Dettagli dell'edizione

• Editore: Routledge
• Data di pubblicazione: 2016
• Lingua: Inglese
• ISBN 10: 1138199621
• ISBN 13: 9781138199620
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 476
• Redattore: Varzakas Theodoros, Labropoulos Athanasios, Anestis Stylianos
• Contatto del produttore: Taylor and Francis, GPSR Taylor and Francis; gpsr@taylorandfrancis.com; ; Taylor & Francis Verlag GmbH, Kaufingerstraße 24; München; 80331; Germania