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Low Calorie Foods & Food Ingredients - R. Khan

Low Calorie Foods & Food Ingredients

By: R. Khan

Hardcover

Published: October 2007
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This subject is one of the most important in food technology today. As people become more health conscious and willing to pay premium prices for the percieved benefit of low-calorie foods, the food industry has responded by devoting substantial resources to the research and development of these products. This practical book offers an authoritative and comprehensive review of the existing low-calorie food technology, and that which is near to providing products for the market. Associated aspects also covered include regulatory considerations, nutrition and physiology. The editor has himself patented a sweetener and he leads an international team of authors. Written primarily for food technologists, production managers and new-product-development staff in the food and ingredient industries, the book is also a reference source for those working and studying in academic and research institutions.

Editorial Introduction
Low-Calorie Foods
Relevance for Body Weight Control
Regulatory Aspects of Low-Calorie Foods
Low-Calorie Bulk Sweeteners
Nutrition and Metabolism
Low-Calorie Bulking Ingredients: Nutrition and Metabolism
Fat Replacer Ingredients and the Market for Fat-reduced Foods
Fat and Calorie Modified Bakery Products
High-Intensity, Low-Calorie Sweeteners
Low-Calorie Soft Drinks
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780751400045
ISBN-10: 0751400041
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 183
Published: October 2007
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.5 x 15.5  x 1.88
Weight (kg): 1.03