| 查看: 841 | 回复: 9 | ||
| 【奖励】 本帖被评价5次，作者aoying2008增加金币 4 个 | ||
| 当前主题已经存档。 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
[资源]
【分享】Alternative Sweeteners, Third Edition(新型甜味剂)【已搜索无重复】
|
||
|
Alternative Sweeteners, Third Edition, (Food Science and Technology) Author: Lyn O'Brien-Nabors Publisher: CRC Publication Date: 2001-06-08 Number Of Pages: 572 A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. This third edition contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt. Contents Alternative Sweeteners: An Overview Part I: Low Calorie Sweeteners Acesulfame K Alitame Aspartame Cyclamate Neohesperidin Dihydrochalcone Tagatose Neotame Saccharin Stevioside Sucralose Less Common High-Potency Sweeteners Part II: Reduced Calorie Sweeteners Erythritol Hydrogenated Starch Hydrolysates and Maltitol Syrups Isomalt Maltitol Lactitol: A New Reduced-Calorie Sweetener Sorbitol and Mannitol Xylitol Part III: Caloric Alternatives Crystalline Fructose High Fructose Corn Syrup Isomaltulose Trehalose Part IV: Multiple Ingredient Approach Mixed Sweetener Functionality Aspartame-Acesulfame: Twinsweet Polydextrose Other Low-Calorie Ingredients: Fat and Oil Replacers Appendices Index http://depositfiles.com/files/378993 or http://mihd.net/nrapjq  [ Last edited by kidy008 on 2008-10-21 at 09:07 ] |
回复此楼» 猜你喜欢
食物营养学 电子版
已经有0人回复
-
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有816人回复
-
食品科学论文润色/翻译怎么收费?
已经有150人回复
-
金铜纳米合成
已经有0人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有0人回复
-
求助bncc来源的金黄色葡萄球菌批号
已经有1人回复
-
国自然和省自然祈祷
已经有52人回复
-
祈福今年面上得中
已经有14人回复
-
国社科又开始会评了，不知道这次命运如何
已经有9人回复
-
基金评审意见有问题
已经有3人回复
7楼2006-11-17 21:58:40
2楼2006-11-17 16:49:11
3楼2006-11-17 17:16:24
,楼上的请点dowmload file4楼2006-11-17 17:19:19
