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Sweeteners And Sugar Alternatives In Food Technology; Ed. By Helen Mitchell by Helen Mitchell is a nonfiction available to read on EtoBox.

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<p><p>sugar Replacement In Food And Beverage Manufacture No Longer Has Just An Economic Benefit. The Use Of Ingredients To Improve The Nutritional Status Of A Food Product Is Now One Of The Major Driving Forces In New Product Development. It Is Therefore Important, As Options For Sugar Replacement Continue To Increase, That Expert Knowledge And Information In This Area Is Readily Available. <p><i>sweeteners And Sugar Alternatives In Food Technology</i> Provides The Information Required For Sweetening And Functional Solutions, Enabling Manufacturers To Produce Processed Foods That Not Only Taste And Perform As Well As Sugar-based Products, But Also Offer Consumer Benefits Such As Calorie Reduction, Dental Health Benefits, Digestive Health Benefits And Improvements In Long Term Disease Risk Through Strategies Such As Dietary Glycaemic Control. Part I Of This Comprehensive Book Addresses These Health And Nutritional Considerations. Part Ii Covers Non-nutritive, High-intensity Sweeteners, Providing Insights Into Blending Opportunities For Qualitative And Quantitative Sweetness Improvement As Well As Exhaustive Application Opportunities. Part Iii Deals With Reduced Calorie Bulk Sweetene

Who reads Sweeteners And Sugar Alternatives In Food Technology; Ed. By Helen Mitchell?

Author

Helen Mitchell

Publisher

Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)

Published

2006

Language

EN

ISBN

9785939131964

Category

nonfiction

Subjects

Science, Engineering, Stem