Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Kluwer Academic Publishers Group
Zielgruppe
Für Beruf und Forschung
Research
Illustrationen
Maße
Höhe: 235 mm
Breite: 157 mm
Dicke: 24 mm
Gewicht
ISBN-13
978-0-442-00297-8 (9780442002978)
Schweitzer Klassifikation
History of cane and beet sugar. Manufacturing sugar from sugar cane and sugar beets. Sugar products. Properties of sugar. Flavor of sugar. The sweetness of sugar. Sugar in the body. Sugar in confectionery. Sugar in baking. Sugar in dairy products. Sugar in processed food. Sugar in ready-to-eat breakfast cereals. Sugar in beverages. Sugar in preserves and jellies. Sugar in microwave cooking. Non-food uses of sugar. Methods of analysis. Sugar industry terminology. The sugar industry.
