دانلود کتاب Sweeteners and Sugar Alternatives in Food Technology, Second Edition

Content: Chapter 1 Glycaemic Responses and Toleration (pages 1–26): Geoffrey LiveseyChapter 2 Dental Health (pages 27–61): Anne MaguireChapter 3 Digestive Health (pages 63–76): Henna Roytio, Kirsti Tiihonen and Arthur C. OuwehandChapter 4 Calorie Control and Weight Management (pages 77–89): Michele Sadler and Julian D. StowellChapter 5 Acesulfame K (pages 91–115): Christian Klug and Gert?Wolfhard von Rymon LipinskiChapter 6 Aspartame, Neotame and Advantame (pages 117–136): Dr Kay O'donnellChapter 7 Saccharin and Cyclamate (pages 137–166): Grant E. DuboisChapter 8 Sucralose (pages 167–183): Samuel V. Molinary and Mary E. QuinlanChapter 9 Natural High?Potency Sweeteners (pages 185–212): Michael G. LindleyChapter 10 Erythritol (pages 213–241): Peter de CockChapter 11 Isomalt (pages 243–274): Anke Sentko and Ingrid Willibald?EttleChapter 12 Lactitol (pages 275–293): Christos ZacharisChapter 13 Maltitol Powder (pages 295–308): Dr Malcolm W. Kearsley and Ronald C. DeisChapter 14 Maltitol Syrups (pages 309–330): Michel Flambeau, Fr?ed?erique Respondek and Anne WagnerChapter 15 Sorbitol and Mannitol (pages 331–346): Ronald C. Deis and Dr Malcolm W. KearsleyChapter 16 Xylitol (pages 347–382): Christos ZacharisChapter 17 New Developments in Sweeteners (pages 383–396): Guy Servant and Gwen RosenbergChapter 18 Isomaltulose (pages 397–415): Anke Sentko and Ingrid Willibald?EttleChapter 19 Trehalose (pages 417–431): Takanobu Higashiyama and Alan B. RichardsChapter 20 Bulking Agents – Multi?Functional Ingredients (pages 433–470): Michael Auerbach and Anne?karine Dedman