Sweeteners Used by the Beverage Industry
Author | : Roy Arthur Ballinger |
Publisher | : |
Total Pages | : 672 |
Release | : 1963 |
Genre | : Beverage industry |
ISBN | : |
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Author | : Roy Arthur Ballinger |
Publisher | : |
Total Pages | : 672 |
Release | : 1963 |
Genre | : Beverage industry |
ISBN | : |
Author | : Roy Arthur Ballinger |
Publisher | : |
Total Pages | : 0 |
Release | : 1963 |
Genre | : Beverage industry |
ISBN | : |
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.
Author | : Roy Arthur Ballinger |
Publisher | : |
Total Pages | : 24 |
Release | : 1967 |
Genre | : Nonnutritive sweeteners |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 32 |
Release | : 1983-12 |
Genre | : Sugar trade |
ISBN | : |
Author | : National Academies of Sciences, Engineering, and Medicine |
Publisher | : National Academies Press |
Total Pages | : 131 |
Release | : 2018-01-13 |
Genre | : Medical |
ISBN | : 0309466326 |
On June 21â€"22, 2017, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to explore the range of policies and programs that exist at the federal, state, tribal, and local levels to limit sugar-sweetened beverage consumption in children birth to 5 years of age. Topics examined over the course of the 1.5-day workshop included prevalence and trends in beverage intake among young children; beverage intake guidelines applicable to the age range of interest; challenges and opportunities of influencing beverage consumption; the role of industry in beverage intake; and knowledge gaps and research needs. This publication summarizes the presentations and discussions from the workshop.
Author | : Jean-Michel Merillon |
Publisher | : |
Total Pages | : |
Release | : |
Genre | : Botanical chemistry |
ISBN | : 9783319264783 |
Author | : Richard J. Alexander |
Publisher | : American Association of Cereal Chemists |
Total Pages | : 0 |
Release | : 1998 |
Genre | : Food Additives |
ISBN | : 9780913250952 |
Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Sweetness as a Sensory Property. Chemistry of Carbohydrates. Functional Properties. Production, Handling and Storage. Analytical Test Methods. Grain-Based Products. Confectionery and Dairy Products. Puddings, Fruit Products, Vegetables. Beverages. Other Applications. Nutritional and Regulatory Considerations. Glossary. Index.
Author | : |
Publisher | : |
Total Pages | : 32 |
Release | : 1983 |
Genre | : Sugar trade |
ISBN | : |
Author | : Marvin L. Hayenga |
Publisher | : |
Total Pages | : 342 |
Release | : 1967 |
Genre | : Food industry and trade |
ISBN | : |