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Sweetness (Taste) --- Food --- Carbohydrates --- Sweetening Agents --- Taste
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Flavoring essences --- Sweeteners --- Sweetening Agents --- Patents --- Patents
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Diet --- Reducing diets --- Food --- Sweeteners --- Sweetening Agents --- Diet. --- Sweetening Agents. --- Caloric content --- United States.
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Diet --- Reducing diets --- Food --- Sweeteners --- Diet. --- Reducing diets. --- Sweeteners. --- Sweetening Agents --- Sweetening Agents. --- Caloric content --- Caloric content. --- United States.
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Diet --- Reducing diets --- Food --- Sweeteners --- Diet. --- Food --- Reducing diets. --- Sweeteners. --- Diet --- Sweetening Agents --- Diet. --- Sweetening Agents. --- Caloric content --- Caloric content. --- United States.
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A sweet taste is often a critical component in a consumer's sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of s
Sweetness (Taste) --- Sweeteners. --- Sweetening agents --- Food additives --- Engineering --- Food Science and Technology
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This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a wide range of backgrounds. It is considered that the widest possible interaction of viewpoints and expertise is necessary for transcending the present state of leaf sweeteners as expeditiously as possible. Some overlaps of information in some chapters provided by different authors are allowed in this
Sugars --- Sweeteners --- Sweetening agents --- Food additives --- Carbohydrates --- Natural sweeteners --- Health aspects.
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Sweeteners --- Carbohydrates --- Congresses. --- 664.1 --- -Sweeteners --- -Sweetening agents --- Food additives --- Carbs (Carbohydrates) --- Biomolecules --- Organic compounds --- Glycomics --- Sugar. Molasses. Glucose etc. --- Congresses --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Flavours --- -Sugar. Molasses. Glucose etc. --- Flavours. --- 664.1 Sugar. Molasses. Glucose etc. --- -664.1 Sugar. Molasses. Glucose etc. --- Sweetening agents --- Sugar. Molasses. Glucose etc
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Marketing Sugar and Other Sweeteners was written to fill a large void of literature on the marketing aspects of an important sector of the food market. In fact, there are no books available on this subject.The intent of this book is to provide a readable, non-technical publication which provides a comprehensive presentation of major issues, trends, data, and likely outcomes of sweetener marketing. The emphasis is upon presentation of the real world operation of sugar and other sweetener markets as opposed to a theoretical model of sweetener markets. This objective requires probin
Sugar --- Marketing --- Sweeteners --- Sugar trade --- United States --- Sweetener industry --- Sugar - Marketing. --- Sweeteners - Marketing. --- Sugar trade - United States. --- Sweetener industry - United States. --- Food additives industry --- Sweetening agents --- Food additives --- Cane sugar --- Sugarcane products --- Sugars --- Marketing.
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