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Sweeteners and sugar alternatives in food technology

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continu...

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Bibliographic Details
Group Author: Mitchell, Helen Helen Lucy, 1960
Published:
Literature type: Electronic eBook
Language: English
Subjects:
Sweeteners
Sugar substitutes
Sugars in human nutrition
Édulcorants
Sucre > Produits de remplacement
Sucres dans l'alimentation humaine
TECHNOLOGY & ENGINEERING > Food Science
Electronic books
Online Access: http://onlinelibrary.wiley.com/book/10.1002/9780470996003
Summary: Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. "Sweeteners and Sugar Alternatives in Food Technology" provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perfor
Carrier Form: 1 online resource (xviii, 413 pages) : illustrations
Bibliography: Includes bibliographical references and index.
ISBN: 9780470995990
0470995998
9780470996003
0470996005
Index Number: TP421
CLC: TS264.9-62
Contents: Cover -- TOC36;Contents -- Preface -- Contributors -- PART ONE58; NUTRITION AND HEALTH CONSIDERATIONS -- CH36;1 Glycaemic Responses and Toleration -- 146;1 Introduction -- 146;2 Glycaemic response in ancient times -- 146;3 Glycaemic response approaching the millennium -- 146;4 The Glycaemic response now and in future nutrition -- 146;5 Measurement and expression of the glycaemic response -- 146;6 The acute glycaemic response to sugars and sweeteners -- 146;7 Long45;term glycaemic control with sweeteners and bulking agents -- 146;8 Gastrointestinal tolerance in relation to the glycaemic respo

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