Low-Calorie Foods and Food Ingredients [electronic resource] / edited by Riaz Khan
- Author:
- Khan, Riaz
- Published:
- Boston, MA : Springer US : Imprint: Springer, 1993.
- Physical Description:
- XV, 183 pages : online resource
- Additional Creators:
- SpringerLink (Online service)
Access Online
- Contents:
- 1 Low-calorie foods: relevance for body weight control -- 1.1 Overconsumption and low-calorie foods -- 1.2 Appetite and the regulation of body weight -- 1.3 Appetite control and the satiety cascade -- 1.4 Nutrition and satiety -- 1.5 Relationship between body weight and use of carbohydrate or high-intensity sweeteners -- 1.6 Dietary fat and appetite control -- 1.7 Low-calorie products — physiological responses -- 1.8 Low-calorie products — psychological responses -- 1.9 Summary -- References -- 2 Regulatory aspects of low-calorie food -- 2.1 Introduction -- 2.2 Regulatory bodies -- 2.3 Controls on the components of low-calorie foods -- 2.4 Controls on the composition of low-calorie foods -- 2.5 Novel foods -- 2.6 Labelling of low-calorie foods -- 2.7 Conclusion -- References -- 3 Low-calorie bulk sweeteners: nutrition and metabolism -- 3.1 Introduction -- 3.2 Sugar alcohols -- 3.3 Physicochemical and functional properties of sugar alcohols -- 3.4 Fructo-oligosaccharides -- 3.5 Nutritional properties -- 3.6 Conclusions -- References -- 4 Low-calorie bulking ingredients: nutrition and metabolism -- 4.1 Introduction -- 4.2 Dietary fibres -- 4.3 Low-calorie polysaccharides -- 4.4 Nutrition and metabolism -- 4.5 Conclusions -- References -- 5 Fat replacer ingredients and the markets for fat-reduced foods -- 5.1 Introduction -- 5.2 Some issues surrounding fat substitution -- 5.3 Fat substitutes and replacers -- 5.4 Markets for fat-reduced foods and fat replacer ingredients -- 5.5 Conclusions -- References -- 6 Fat and calorie-modified bakery products -- 6.1 Introduction -- 6.2 Marketing overview -- 6.3 Technical overview -- 6.4 Conclusion -- References -- 7 High-intensity, low-calorie sweeteners -- 7.1 Introduction -- 7.2 Approved artificial sweeteners -- 7.3 High-intensity sweeteners under development -- 7.4 Conclusions -- Acknowledgement -- References -- 8 Low-calorie soft drinks -- 8.1 Introduction -- 8.2 Market and technical needs -- 8.3 Formulation of low-calorie soft drinks -- 8.4 Commercial artificial sweeteners -- 8.5 Conclusion -- References.
- Subject(s):
- ISBN:
- 9781461531142
- Digital File Characteristics:
- text file PDF
- Note:
- AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
- Part Of:
- Springer eBooks
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