04125nam a2200421 a 4500 CHAP 20230515130545.0 ta 230515s2012 -usdo||fr|||| 001 0 eng d 978-1-138-19962-0 mxchpua CHAP rda TP421 .S94 2012 664.5 S94 2012 20 Sweeteners : nutritional aspects, applications, and production technology / editores Theodoros Varzakas, Athanasios Labropoulos y Stylianos Anestis 1a edición Boca Raton, FL : CRC Press, 2012 xxiv, 452 páginas : gráficas, diagramas, tablas, fotos rdacontent texto txt rdamedia sin medio n rdacarrier volumen nc Food science & technology (CRC Press) Incluye bibliografías 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 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. 35703 Edulcorantes 140677 Miel 187019 Jarabes 137923 Valor nutritivo 161501 Sweeteners 158819 Honey 187020 Syrups 147443 Nutritive value 187021 Varzakas, Theodoros editor 187022 Labropoulos, Athanasios editor 187023 Anestis, Stylianos editor 186940 Food science & technology (CRC Press) ddc Libro 218746 218746 0 0 ddc 0 1 0 GRAL IA_ IA_ 2019-11-28 Compra Librería UACh F. 38696 Consumo 0 664.5 S94 2012 1102014771 2023-05-15 00:00:00 Ej. 1 2023-05-15 LIBRO 0 0 ddc 0 5 0 GRAL IA_ IA_ 2019-11-28 Compra Librería UACh F. 38696 Consumo 3 664.5 S94 2012 1102014772 2025-03-03 12:47:18 2024-08-23 Ej. 2 2023-05-15 LIBRO