| 書目名稱 | Handbook of Sweeteners | | 編輯 | S. Marie,J. R. Piggott | | 視頻video | http://file.papertrans.cn/423/422266/422266.mp4 | | 圖書封面 |  | | 描述 | 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 sw | | 出版日期 | Book 1991 | | 關(guān)鍵詞 | development; food; material; materials; structure | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-5380-6 | | isbn_softcover | 978-1-4757-5382-0 | | isbn_ebook | 978-1-4757-5380-6 | | copyright | Springer Science+Business Media Dordrecht 1991 |
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