Download or read book Sweeteners Used by the Beverage Industry written by Roy Arthur Ballinger and published by . This book was released on 1963 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweeteners Used by the Beverage Industry written by Roy Arthur Ballinger and published by . This book was released on 1963 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweeteners written by Theodoros Varzakas and published by CRC Press. This book was released on 2012-05-14 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Noncaloric Sweeteners written by Roy Arthur Ballinger and published by . This book was released on 1967 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sugar and Sweetener Outlook and Situation Report written by and published by . This book was released on 1983 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweeteners written by Jean-Michel Merillon and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sugar and Sweetener Outlook Situation written by and published by . This book was released on 1983 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweeteners written by Richard J. Alexander and published by American Association of Cereal Chemists. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Sweetness as a Sensory Property. Chemistry of Carbohydrates. Functional Properties. Production, Handling and Storage. Analytical Test Methods. Grain-Based Products. Confectionery and Dairy Products. Puddings, Fruit Products, Vegetables. Beverages. Other Applications. Nutritional and Regulatory Considerations. Glossary. Index.
Download or read book Chemistry and Technology of Soft Drinks and Fruit Juices written by Philip R. Ashurst and published by John Wiley & Sons. This book was released on 2016-01-15 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Helen Mitchell and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.
Download or read book Sweeteners Used by the Confectionery Industry written by Adon Poli and published by . This book was released on 1963 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweetener Substitution in Food Processing Industries written by Marvin L. Hayenga and published by . This book was released on 1967 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Sweeteners written by S. Marie and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
Download or read book Alternative Sweeteners written by Lyn O'Brien Nabors and published by . This book was released on 1986 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saccharin; Aspartame; Cyclamate; Acesulfame-K; Talin Protein; Dihydrochalcone sweeteners from citrus flavanones; L-sugars: Lev-O-CalTM; Polyalcohols: sorbitol, mannitol, maltitol, and hydrigenated starch hydrolysates; Xylitol; Palatinit: technological and processing; Pure crysalline fructose; high-fructose syrups; Stevioside; A review of various other alternative sweeteners; Mixed sweetener functionality.
Download or read book Sweeteners Used by the Baking Industry written by Roy Arthur Ballinger and published by . This book was released on 1963 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Kay O'Donnell and published by John Wiley & Sons. This book was released on 2012-07-13 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
Download or read book National Food Review written by and published by . This book was released on 1980 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
