Sugar, a user's guide to sucrose
1990
Pennington, Neil L. | Baker, Charles W.
Abstract: This text provides an overview of the numerous roles of sucrose in various food and nonfood processes and serves as a basic reference source for the fundamentals of sucrose functionality and utility. Experts in areas of sugar manufacture, production, and marketing explore subjects important to today's sucrose user, offer formulas and recipes for sugar use in a wide range of common products, and present abundant references to key sources of information in the field. Topics include: history of cane and beet sugar; processing sugar from sugarcane and sugar beets; sugar utilization in dairy products, ready-to-eat breakfast cereals, beverages, preserves and jellies, and microwave oven products; non-food applications of sugar such as sucrochemistry, fermentation products, and drug and cosmetic products; and the impact of sugar on human health.
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