Nonnutritive And Natural Sweeteners eBook
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Nonnutritive And Natural Sweeteners
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Author : Amanda Geary
language : en
Publisher:
Release Date : 2017
Nonnutritive And Natural Sweeteners written by Amanda Geary and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Natural sweeteners categories.
This project addressed the recent research on nonnutritive and natural sweeteners to the employees at Treatment Research Institute. Sugar intake over the past thirty years has increased 20%. The average American consumes over 22 to 30 teaspoons of added sugar per day, results in 350-475 empty calories per day. With the increase in consumption of empty calories and obesity, nonnutritive sweeteners (NNS) have become part of our everyday life. NNS have been a controversial research topic. Studies have shown that they can be effective in aiding with weight loss, which helps to prevent obesity, diabetes, cardiovascular disease, and help with regulating blood glucose levels. On the other hand, NNS have been shown to cause weight gain, brain tumors, bladder cancer, and other diseases. Natural Sweeteners, also known as nutritive sweeteners, are derived from plants and other natural products and have shown to promote health benefits, due to their high vitamin and mineral content. Using a quasi-experimental design with pre-test and post-test analysis, the research question explored whether providing a nutrition education lesson would improve the participants' knowledge on nonnutritive and sweeteners. The 14 subjects were primarily Caucasian, 13 female and 1 male, between the ages of late 20's to mid 60's. Results revealed a 24.1 increase from pre-test to post-test mean scores. Of the 14 participants, 79 percent (n=11) improved scores from pre-test to post-test, 14 percent (n=2) showed a decrease from pre-test to post-test scores, and 7 percent (n=1) remained the same in test score from pre-test to post-test. Further research is needed to investigate the influence of whether education lessons provided by an RD could be beneficial in improving overall health of employees.
Sweeteners
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Author : Jean-Michel Merillon
language : en
Publisher:
Release Date :
Sweeteners written by Jean-Michel Merillon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Botanical chemistry categories.
Culinary Nutrition
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Author : Jacqueline B. Marcus
language : en
Publisher: Academic Press
Release Date : 2013-04-15
Culinary Nutrition written by Jacqueline B. Marcus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-15 with Technology & Engineering categories.
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
Sweeteners
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2012-05-14
Sweeteners written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-14 with Technology & Engineering categories.
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.
Fructose High Fructose Corn Syrup Sucrose And Health
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Author : James M. Rippe
language : en
Publisher: Springer Science & Business Media
Release Date : 2014-02-21
Fructose High Fructose Corn Syrup Sucrose And Health written by James M. Rippe and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-21 with Medical categories.
The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients. Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness. Chapter authors are world class, practice and research oriented nutrition authorities, who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood. Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.
Sweeteners And Sugar Alternatives In Food Technology
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Author : Kay O'Donnell
language : en
Publisher: John Wiley & Sons
Release Date : 2012-07-13
Sweeteners And Sugar Alternatives In Food Technology written by Kay O'Donnell and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-13 with Technology & Engineering categories.
This book provides a comprehensive and accessible source ofinformation on all types of sweeteners and functional ingredients,enabling manufacturers to produce low sugar versions of all typesof foods that not only taste and perform as well as sugar-basedproducts, but also offer consumer benefits such as caloriereduction, dental health benefits, digestive health benefits andimprovements in long term disease risk through strategies such asdietary glycaemic control. Now in a revised and updated new edition which contains sevennew chapters, part I of this volume addresses relevant digestiveand dental health issues as well as nutritional considerations.Part II covers non-nutritive, high-potency sweeteners and, inaddition to established sweeteners, includes information to meetthe growing interest in naturally occurring sweeteners. PartIII deals with the bulk sweeteners which have now been used infoods for over 20 years and are well established both in foodproducts and in the minds of consumers. In addition to the"traditional" polyol bulk sweeteners, newer products such asisomaltulose are discussed. These are seen to offer many of theadvantages of polyols (for example regarding dental heath and lowglycaemic response) without the laxative side effects if consumedin large quantity. Part IV provides information on the sweetenerswhich do not fit into the above groups but which nevertheless mayoffer interesting sweetening opportunities to the productdeveloper. Finally, Part V examines bulking agents andmultifunctional ingredients which can be beneficially used incombination with all types of sweeteners and sugars.
Sweeteners And Sugar Alternatives In Food Technology
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Author : Helen Mitchell
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Sweeteners And Sugar Alternatives In Food Technology written by Helen Mitchell and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.