Sweeteners : nutritional aspects, applications, and production technology

Content: Ch. 1. Sweeteners in general -- ch. 2. Chemistry and functional properties of carbohydrates and sugars (monosaccharides, disaccharides, and polysaccharides) -- ch. 3. Sugar alcohols (polyols) -- ch. 4. Low calorie nonnutritive sweeteners -- ch. 5. Honey -- ch. 6. Syrups -- ch. 7. Other sweeteners -- ch. 8. Application of sweeteners in food and drinks (bakery, confectionery, dairy products, puddings, fruit products, vegetables, beverages, sport drinks, hard candies, loukoumia, marmalades, jams, jellies, baked goods, sorbet) -- ch. 9. Quality control of sweeteners : production, handling, and storage -- ch. 10. EU, U.S., and third world country regulations and Japanese legislation -- ch. 11. Nutritional and health aspects of sweeteners -- ch. 12. Genetically modified herbicide-tolerant crops and sugar beet : environmental and health concerns -- ch. 13. Bulking and fat-replacing agents -- ch. 14. Risk assessment of sweeteners used as food additives Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemi