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1st Edition

Sweeteners Nutritional Aspects, Applications, and Production Technology

    ISBN 9781138199620
    476 Pages 93 B/W Illustrations
    Published October 19, 2016 by CRC Press

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    Original Price $125.00
    Sale Price USD $100.00
    ISBN 9781439876725
    476 Pages 93 B/W Illustrations
    Published May 14, 2012 by CRC Press

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    Original Price $280.00
    Sale Price USD $224.00
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    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.

    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. Ă–zer
    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

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