Handbook of Sweeteners by M. T. Conner (auth.), S. Marie, J. R. Piggott (eds.)

By M. T. Conner (auth.), S. Marie, J. R. Piggott (eds.)

The learn of sweetness and sweeteners has lately been a space good­ served by means of books in any respect degrees, yet this quantity used to be deliberate to fill what we perceived as a niche within the assurance. There seemed to be no booklet which tried to mix a examine of sweetness with an intensive yet concise assurance of all points of sweeteners. We got down to contain the entire vital sessions of sweeteners, together with fabrics which don't but have regulatory approval, in order that transparent comparisons can be made among them and their technological merits and drawbacks. to accomplish our first goal, of enough intensity of insurance, the money owed inside this quantity are entire adequate to meet the necessities of a difficult readership, yet can't be exhaustive in one quantity of average proportions. the second one target, of breadth and conciseness, is chuffed by way of cautious choice of the main pertinent fabric. For the needs of this booklet, a sweetener is believed to be any substance whose basic impression is to sweeten a nutrition or beverage to be fed on, therefore together with either the nutritive and non-nutritive kinds, from the ever-present sucrose to the lesser identified, more moderen advancements in substitute sweeteners. the quantity has its contents dependent in a logical demeanour to let it for use in an ordered examine of the total topic zone or as a handy reference source.

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1982). The intense sweeteners obviously do not affect satiety by providing energy but the foods and drinks they are part of do provide some similar physiological reactions to foods and drinks sweetened with bulk sweeteners (Rolls, 1987). Booth (Chapter 10) discusses the efficacy of foods and drinks sweetened with intense sweeteners in weight control. R. g. Kissileff, in press). Within a meal, sensory-specific satiety would suggest that more of a sweet course than of a savoury course would be consumed following the consumption of a savoury course.

Sci. 443,22-41. A. (1987a) Individualised objective measurement of sensory and image factors in product acceptance. Chern. , 441-446. A. (1987b) Objective measurement of determinants of food acceptance: sensory physiological and psychosocial. In Food Acceptance and Nutrition, eds. J. A. M. Pangborn and O. Raunhardt, Academic Press, London, pp. 1-24. A. (1988) Practical measurement of the strengths of actual influences on what consumers do: scientific brand design. 1. Market Res. Soc. 30, 127-146.

Lebensm. Wiss. Technol. 19,486-490. G. A. (1987) Effects of stimulus range on judgments of sweetness intensity in a lime drink. Br. 1. Psycho!. 78,357-364. A. I. P. (1988a) Individualised optimisation of liking of salt content of white bread. 1. Food Sci. 53, 549-554. I. P. (1988b) Do comparisons of a food characteristic with ideal necessarily involve learning? Br. 1. Psychol. 79, 121-128. S. A. (1988c) Sweet tooth demonstrated: individual differences in preference for both sweet foods and foods highly sweetened.

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