Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Advances in Sweeteners
T. H Grenby
Kluwer Academic Publishers
ISBN
NO: 0751403318
Published:
December 1995
UK
Price: £109
(
€147.00
,
$217.00
)
Molecular Structure And Sweet Taste. Essential Information on Regulatory and Legislative Matters Pertaining to Sweeteners in the UK and EU. Regulatory Processes for New Sweeteners in the USA. Physiological Properties for Polyols in Comparison with Easily Metabolisable Saccharides. Versatility of Maltitol in Different Forms as a Sugar Substitute. Basic Structure and Metabolism of Isomalt. Properties and Applications of Isomalt and Other Bulk Sweeteners in Food Products. Nutritional Properties and Applications of Erythritol: A Unique Combination?. Sweet Taste and Solution. Properties of Alpha Alpha Trehalose as a Cryoprotectant Sugar. Intense Sweeteners and Calorie Control: The Weight of a Body of Evidence. Features of Alitame as a New High-Intensity Sweetener. Neohesperidine Dihydrochalcone: Recent Finding and Technical Advances. The Uses and Commercial Developments of Sucralose. The Blending of Sweeteners: Applications and Safety Issues. Cultural and Legislative Influences on the Consumption of High Intensity Sweeteners in Europe. References. Index
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