Nutritive sweeteners
1982
Birch, G. G (Gordon Gerard) | Parker, K. J (Kenneth John)
Abstract: The proceeedings of a 1981 symposium provide a comprehensive, up-to-date account of traditional and novel sweeteners currently used in food manufacturing. Sixteen papers by authorities in their respective fields provide overviews on: the chemistry and utility of various sweeteners (sucrose, malt and maltose syrups, lactose and lactitol, fructose, hydrogenated glucose syrups, sorbitol, mannitol, xylitol); nutritive sweeteners derived from starch; the nutritional significance of "sweeteners"; dental caries and sugars; influences on body weight, obesity, thermogenesis, and carbohydrate metabolism; taste receptor mechanisms; and the evaluation of sweeteness. The use of sugars in the preparation of confectionary products and the intrinsic chemistry associated with nutritive sweeteners also are discussed. (wz).
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library