Sweeteners nutritional aspects, applications, and production technology / edited by Theodoros Varzakas, Athanasios Labropoulos, and Stylianos Anestis.

Other author Varzakas, Theodoros.
Other author Labropoulos, Athanasios.
Other author Anestis, Stylianos.
Format Electronic
Publication InfoBoca Raton, FL : CRC Press,
Descriptionxxiv, 452 p. : ill. ; 27 cm.
Supplemental ContentFull text available from Ebook Central - Academic Complete
Subjects
Sweetening Agents.
Food Technology--methods.
Nutritive Value.

Contents Sweeteners in general -- Chemistry and functional properties of carbohydrates -- Sugar alcohols (polyols) -- Low calorie non-nutritive sweeteners -- Honey -- Syrups -- Other sweeteners -- Application of sweeteners in food and drinks -- Quality control of sweeteners : production, handling, and storage -- EU, US and third world country regulations as well as Japanese legislation -- Nutritional and health aspects -- Genetically modified herbicide tolerant crops and sugar beet : environmental and health concerns: the case of GM high fructose corn syrup (HFCS) -- Bulking and fat replacing agents -- Risk assessment of sweeteners used as food additives.
Bibliography noteIncludes bibliographical references and index.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
LCCN 2012002702
ISBN9781439876725 (hardcover : alk. paper)

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