Sweeteners : nutritional aspects, applications, and production technology / editores Theodoros Varzakas, Athanasios Labropoulos y Stylianos Anestis

Contributor(s):

Material type:

TextSeries: Food science & technology (CRC Press)Boca Raton, FL : CRC Press, 2012Edition: 1a ediciónDescription: xxiv, 452 páginas : gráficas, diagramas, tablas, fotosContent type:

texto

Media type:

sin medio

Carrier type:

volumen

ISBN:

978-1-138-19962-0

Subject(s):

DDC classification:

664.5 S94 2012 20

LOC classification:

TP421 .S94 2012

Contents:

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

Scope and content: 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.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		664.5 S94 2012 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102014771
	Libro	Ingenieria Agroindustrial		General		664.5 S94 2012 (Browse shelf(Opens below))				Ej. 2	Available (Préstamo 5 días)			1102014772

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.

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