Sugar, a user's guide to sucrose

著者

    • Pennington, Neil L.
    • Baker, Charles W.

書誌事項

Sugar, a user's guide to sucrose

edited by Neil L. Pennington and Charles W. Baker

Van Nostrand Reinhold, c1990

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

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.

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詳細情報

  • NII書誌ID(NCID)
    BA27104066
  • ISBN
    • 0442002971
  • LCCN
    89021510
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    New York
  • ページ数/冊数
    x, 331 p.
  • 大きさ
    24 cm
  • 分類
  • 件名
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