Sweeteners and sugar alternatives in food technology /
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...
| Άλλοι συγγραφείς: | , |
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| Μορφή: | Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Hoboken :
Wiley,
2012.
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| Έκδοση: | 2nd ed. |
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
| Περίληψη: | 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. |
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| Περιγραφή τεκμηρίου: | 5.3 Physical and chemical properties. |
| Φυσική περιγραφή: | 1 online resource (506 pages) |
| Βιβλιογραφία: | Includes bibliographical references and index. |
| ISBN: | 9781118373941 1118373944 9781118373965 1118373960 |
| DOI: | 10.1002/9781118373941 |
