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Handbook of Sweeteners

  • S. Marie
  • J. R. Piggott

Table of contents

  1. Front Matter
    Pages i-xiv
  2. M. T. Conner
    Pages 1-32
  3. W. M. Nicol
    Pages 33-51
  4. M. A. Clarke
    Pages 52-71
  5. M. S. Billaux, B. Flourie, C. Jacquemin, B. Messing
    Pages 72-103
  6. L. O’Brien Nabors, R. C. Gelardi
    Pages 104-115
  7. S.-H. Kim, G. E. Dubois
    Pages 116-185
  8. K. Wennerholm, C.-G. Emilson, D. Birkhed
    Pages 205-224
  9. N. Finer
    Pages 225-247
  10. D. A. Booth
    Pages 248-264
  11. D. J. Snodin
    Pages 265-294
  12. Back Matter
    Pages 295-302

About this book

Introduction

The study of sweetness and sweeteners has recently been an area well­ served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.

Keywords

development food material materials structure

Editors and affiliations

  • S. Marie
    • 1
  • J. R. Piggott
    • 2
  1. 1.Meat and Livestock CommissionMilton KeynesUK
  2. 2.Food Science Laboratories, Department of Bioscience and BiotechnologyUniversity of StrathclydeUK

Bibliographic information