000			04125nam a2200421 a 4500
003			CHAP
005			20230515130545.0
007			ta
008			230515s2012 -usdo||fr|||| 001 0 eng d
020			_a978-1-138-19962-0
040			_amxchpua _cCHAP _erda
050	1	0	_aTP421 _b.S94 2012
082	0	0	_a664.5 _bS94 2012 _220
245	1	0	_aSweeteners : _bnutritional aspects, applications, and production technology / _ceditores Theodoros Varzakas, Athanasios Labropoulos y Stylianos Anestis
250			_a1a edición
264			_aBoca Raton, FL : _bCRC Press, _c2012
300			_axxiv, 452 páginas : _bgráficas, diagramas, tablas, fotos
336			_2rdacontent _atexto _btxt
337			_2rdamedia _asin medio _bn
338			_2rdacarrier _avolumen _bnc
490	1		_aFood science & technology (CRC Press)
504			_aIncluye bibliografías
505	0		_aSweeteners 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
520	2		_aSweeteners: 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.
650	1	7	_935703 _aEdulcorantes
650	1	3	_9140677 _aMiel
650	1	3	_9187019 _aJarabes
650	1	3	_9137923 _aValor nutritivo
650	1	3	_9161501 _aSweeteners
650	1	3	_9158819 _aHoney
650	1	3	_9187020 _aSyrups
650	1	3	_9147443 _aNutritive value
700	1		_9187021 _aVarzakas, Theodoros _eeditor
700	1		_9187022 _aLabropoulos, Athanasios _eeditor
700	1		_9187023 _aAnestis, Stylianos _eeditor
830		0	_9186940 _aFood science & technology (CRC Press)
942			_2ddc _cLibro
999			_c218746 _d218746