Titlebook: Low-Calorie Foods and Food Ingredients; Riaz Khan (Scientific Director) Book 1993 Springer Science+Business Media New York 1993 additives.

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Low-calorie bulking ingredients: nutrition and metabolism,ietary fibres include cellulose, pectins, hemicelluloses, gums and mucilages, and lignins. They come from a variety of sources and are often chemically not well defined. This variability in quality and composition makes it difficult to describe their precise physico-chemical characteristics and henc

進取心

Fat replacer ingredients and the markets for fat-reduced foods, from production to marketing. The days when producers tried to persuade consumers to eat what they were able to make are still with us to some extent, but seem gradually to be disappearing. As examples, few developments of the ‘canned peas’ or ‘canned peaches’ type can be expected in the future. In

Aids209

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RAGE

Low-calorie soft drinks, justified. The advent of aspartame has led to the availability of good quality soft drinks which has stimulated consumers’ demand for tasty food and drinks. As a result there has been interest in low-calorie sweeteners both from scientific and commercial points of view (.; .). From technical consid

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