Sweeteners and sugar alternatives in...
Kearsley, M. W.

 

  • Sweeteners and sugar alternatives in food technology[electronic resource] /
  • 紀錄類型: 書目-語言資料,印刷品 : Monograph/item
    杜威分類號: 664.1
    書名/作者: Sweeteners and sugar alternatives in food technology/ edited by Kay O'Donnell & Malcolm W. Kearsley.
    其他作者: O'Donnell, Kay.
    出版者: Hoboken : : Wiley,, 2012.
    面頁冊數: 1 online resource (506 p.)
    標題: Sugar substitutes.
    標題: Sugars in human nutrition.
    標題: Sweeteners.
    標題: Engineering.
    標題: Chemical engineering.
    ISBN: 9781118373941 (electronic bk.)
    ISBN: 1118373944 (electronic bk.)
    ISBN: 9781118373965 (electronic bk.)
    ISBN: 1118373960 (electronic bk.)
    內容註: Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The glycaemic response now and in future nutrition; 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice; 1.6 Measurement and expression of the glycaemic response; 1.7 The acute glycaemic response to sugars and alternatives.
    摘要、提要註: This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of 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. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive.
    電子資源: http://onlinelibrary.wiley.com/book/10.1002/9781118373941
評論
Export
取書館別
 
 
變更密碼
登入