Global Markets For Sugars And Sweeteners In Processed Foods And Beverages Focus On High Intensity Sweeteners
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Global Markets for Sugars and Sweeteners in Processed Foods and Beverages -- Focus on Sugars
Author | : BCC Research |
Publisher | : |
Total Pages | : |
Release | : 2013-03 |
Genre | : Technology & Engineering |
ISBN | : 9781569651278 |
Global Markets for Sugars and Sweeteners in Processed Foods and Beverages -- Focus on Caloric Sweeteners
Author | : BCC Research |
Publisher | : |
Total Pages | : |
Release | : 2013-03 |
Genre | : Health & Fitness |
ISBN | : 9781569650516 |
Global Markets for Sugars and Sweeteners in Processed Foods and Beverages
Author | : Shalini Shahini Dewan |
Publisher | : |
Total Pages | : 258 |
Release | : 2013-02 |
Genre | : Nonnutritive sweeteners |
ISBN | : 9781569650295 |
Marketing Sugar and other Sweeteners
Author | : L.C. Polopolus |
Publisher | : Elsevier |
Total Pages | : 390 |
Release | : 1991-09-30 |
Genre | : Technology & Engineering |
ISBN | : 0444599614 |
Marketing Sugar and Other Sweeteners was written to fill a large void of literature on the marketing aspects of an important sector of the food market. In fact, there are no books available on this subject.The intent of this book is to provide a readable, non-technical publication which provides a comprehensive presentation of major issues, trends, data, and likely outcomes of sweetener marketing. The emphasis is upon presentation of the real world operation of sugar and other sweetener markets as opposed to a theoretical model of sweetener markets. This objective requires probing into private market institutions such as sugar brokerage, as well as publicly instituted sugar policies of the American federal government.All of the participants in sweetener production, marketing, and policy will find this book useful.
Sweeteners and Sugar Alternatives in Food Technology
Author | : Helen Mitchell |
Publisher | : John Wiley & Sons |
Total Pages | : 434 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 0470995998 |
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.
Sweeteners
Author | : Theodoros Varzakas |
Publisher | : CRC Press |
Total Pages | : 479 |
Release | : 2012-05-14 |
Genre | : Technology & Engineering |
ISBN | : 143987672X |
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
Author | : Jean-Michel Merillon |
Publisher | : |
Total Pages | : |
Release | : |
Genre | : Botanical chemistry |
ISBN | : 9783319264783 |