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Sweeteners and Sugar Alternatives in Food Technology: O'Donnell/Sweeteners and Sugar Alternatives in Food Technology by O'Donnell, Kay (editor);Kearsley, Malcolm W. (editor) is a nonfiction available to read on EtoBox.

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Content: Chapter 1 Glycaemic Responses and Toleration (pages 1–26): Geoffrey Livesey Chapter 2 Dental Health (pages 27–61): Anne Maguire Chapter 3 Digestive Health (pages 63–76): Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand Chapter 4 Calorie Control and Weight Management (pages 77–89): Michele Sadler and Julian D. Stowell Chapter 5 Acesulfame K (pages 91–115): Christian Klug and Gert?Wolfhard von Rymon Lipinski Chapter 6 Aspartame, Neotame and Advantame (pages 117–136): Dr Kay O'donnell Chapter 7 Saccharin and Cyclamate (pages 137–166): Grant E. Dubois Chapter 8 Sucralose (pages 167–183): Samuel V. Molinary and Mary E. Quinlan Chapter 9 Natural High?Potency Sweeteners (pages 185–212): Michael G. Lindley Chapter 10 Erythritol (pages 213–241): Peter de Cock Chapter 11 Isomalt (pages 243–274): Anke Sentko and Ingrid Willibald?Ettle Chapter 12 Lactitol (pages 275–293): Christos Zacharis Chapter 13 Maltitol Powder (pages 295–308): Dr Malcolm W. Kearsley and Ronald C. Deis Chapter 14 Maltitol Syrups (pages 309–330): Michel Flambeau, Fr?ed?erique Respondek and Anne Wagner Chapter 15 Sorbitol and Mannitol (pages 331–346): Ronald C. Deis and Dr Malcolm W. Kearsley Chapter 16 Xylitol

Who reads Sweeteners and Sugar Alternatives in Food Technology: O'Donnell/Sweeteners and Sugar Alternatives in Food Technology?

Author

O'Donnell, Kay (editor);Kearsley, Malcolm W. (editor)

Publisher

Wiley-Blackwell

Published

2012

Language

EN

ISBN

9781118373972

Category

nonfiction

Subjects

Engineering, Science, Stem