Sweeteners and sugar alternatives in food technology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Helen Mitchell
- ناشر : Oxford ; Ames, Iowa : Blackwell Pub.
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9781405134347
Description
Preface. Contributors. PART ONE: Nutrition and Health Considerations. 1. Glycaemic Responses and Toleration (Geoffrey Livesey). 2. Dental Health (Anne Maguire). 3. Digestive Health (Arthur C. Ouwehand, Henna Makelainen, Kirsti Tiihonen and Nina Rautonen). 4. Calorie Control and Weight Management (Julian Stowell) PART TWO: High -Potency (High -Intensity) Sweeteners. 5. Acesulfame K (Bernd Haber, Gert-Wolfhard von Rymon Lipinski and Susanne Rathjen). 6. Aspartame and Neotame (Kay O'Donnell). 7. Saccharin and Cyclamate (Grant E. DuBois). 8. Sucralose (Sam V. Molinary and Mary E. Quinlan) PART THREE: Reduced-Calorie Bulk Sweeteners. 9. Erythritol (Ron Perko and Peter DeCock). 10. Isomalt Anke Sentko and Ingrid Williabald-Ettle). 11. Lactitol (Helen Young). 12. Maltitol and Maltitol Syrups (Malcolm W. Kearsley and Ronald C. Deis). 13. Sorbitol and Mannitol (Malcolm W. Kearsley and Roanld C. Deis). 14. Tagatose (Ulla Petersen Skytte). 15. Xylitol (Michael Bond and Nicholas Dunning) PART FOUR: Other Sweeteners. 16. Other Sweeteners (Mike Lindley) PART FIVE: Bulking Agents: Multi-Functional Ingredients. 17. Bulking Agents: Multi-Functional Ingredients (Michael Auerbach, Stuart Craig and Helen Mitchell). Index.
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development.
