Verfügbarkeit: Sweeteners: nutritive | Technische Universität München

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Bibliographische Detailangaben
Beteilige Person:	Alexander, Richard J. (VerfasserIn)
Format:	Buch
Sprache:	Nichtbestimmte Sprache
Veröffentlicht:	St. Paul, Minn. Eagan Pr. 1998
Schriftenreihe:	Eagan Press handbook series
Schlagwörter:	Zuckeraustauschstoff Kohlenhydrate Süßungsmittel Einführung
Links:	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008379579&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
Umfang:	VI, 116 S. Ill., graph. Darst.
ISBN:	0913250953

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Datensatz im Suchindex

DE-BY-TUM_call_number	1002 CHE 534f 10.1999 B 13
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adam_text	Titel: Sweeteners: nutritive Autor: Alexander, Richard J. Jahr: 1998 Contents 1. Chemistry of Carbohydrate-Based Sweeteners • 1 Terminology Reactions of Carbohydrate-Based Sweeteners: hydrolysis and inversion • isomerization • reduction • oxidation • thermal degradation 2. Sweetness As a Sensory Property • 9 by Robert S. Shallenberger Definition of Sweetness: taste profiles • taste spectra • perceived sweetness • relative sweetness Chemical Structure and Sweetness 3. Production and Description • 17 Sucrose-Based Sweeteners: production • product types Starch-Based Sweeteners: dextrose-based products • fructose-based products • other starch-based products Others: honey and artificial honey • lactose • maple syrup and maple sugar • fruit-derived sweeteners 4. Analytical Tests for Sweeteners • 31 Physical Tests: particle size • clarity or color • viscosity Chemical Tests: moisture or water content • solids content • dextrose equivalent • saccharide distribution • pH • ash • sulfur dioxide Microbiological Tests 5. Chemical and Functional Properties • 37 Chemical Properties: colligative properties • dielectric properties • solubility and crystallization Functional Properties: sweetness and flavor • control of water in systems • viscosity • foam stabilization • cohesiveness 6. Bakery and Other Grain-Based Products • 45 Functions of Sweeteners in Grain-Based Products: sweetness • brown color formation • flavor enhancement • structure • softness • appearance Hard Wheat Products: bread, rolls, and bagels • sweet dough products Soft Wheat Products: cakes • cookies • other products Frostings, Icings, and Topical Applications: frostings and fillings • icings • topical applications Ready-to-Eat Cereals and Granola Products: processing aid • flavor • coatings • adhesion Troubleshooting 7. Confections • 63 Functions of Sweeteners in Confections: sweetness • texture • humectancy Processing Considerations: agitation • temperature • viscosity • sweetener type • other ingredients Chocolate and Compound Coatings: processing • bloom Hard Candies: processing • defects Caramels and Other Chewy Candies Fudge Fondants and Cremes Aerated Candies Others: citrus-flavored tablets • pancoated candies Troubleshooting 8. Other Applications • 79 Fruit and Vegetable Preservation: effects of carbohydrate-based sweeteners • jams, jellies, and preserves canned fruits and vegetables Beverages: carbonated and noncarbonated beverages • powdered drink mixes • alcoholic beverages Dairy-Based Foods: effects of sweeteners • ice cream and frozen desserts • yogurt Soups, Gravies, and Meats Troubleshooting 9. Special Topics • 91 Sweetener Selection in Product Development Dental Caries Diabetes Regulatory Status and Nutritional Labeling Appendix A. Characteristics of Sugars • 97 Appendix B. Characteristics of Additional Carbohydrate-Based Products • 99 granulated sugar • liquid sugar • brown sugar • maltodextrins • corn syrups and corn syrup solids • dextrose syrups and high-maltose corn syrups • vitamin and mineral content of honey Appendix C. Gravity, Degrees Brix, and Degrees Baume of Sugar Solutions • 103 Glossary • 109 Index .113
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physical	VI, 116 S. Ill., graph. Darst.
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publisher	Eagan Pr.
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spellingShingle	Alexander, Richard J. Sweeteners: nutritive [practical guides for the food industry] Zuckeraustauschstoff (DE-588)4067992-5 gnd Kohlenhydrate (DE-588)4164517-0 gnd Süßungsmittel (DE-588)4272732-7 gnd
subject_GND	(DE-588)4067992-5 (DE-588)4164517-0 (DE-588)4272732-7 (DE-588)4151278-9
title	Sweeteners: nutritive [practical guides for the food industry]
title_auth	Sweeteners: nutritive [practical guides for the food industry]
title_exact_search	Sweeteners: nutritive [practical guides for the food industry]
title_full	Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander
title_fullStr	Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander
title_full_unstemmed	Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander
title_short	Sweeteners: nutritive
title_sort	sweeteners nutritive practical guides for the food industry
title_sub	[practical guides for the food industry]
topic	Zuckeraustauschstoff (DE-588)4067992-5 gnd Kohlenhydrate (DE-588)4164517-0 gnd Süßungsmittel (DE-588)4272732-7 gnd
topic_facet	Zuckeraustauschstoff Kohlenhydrate Süßungsmittel Einführung
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Signatur:	1002 CHE 534f 10.1999 B 13
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