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Glucose syrups : technology and applications /

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Bibliographic Details
Main Author: Hull, Peter
Format: Book
Language: English
Published: Chichester, United Kingdom : Wiley-Blackwell, ©2010.
Subjects:
Jarabes
Edulcorantes
Almidón de maíz
Notas Contenido:
  • History of glucose syrups
  • Fructose containing syrups
  • Glucose syrup
  • Explanation of glucose syrup specifications
  • Application properties of glucose syrups
  • Syrup applications: an overview
  • Trehalose
  • Sugar alcohols: an overview
  • Glucose syrups in baking and biscuit products
  • Glucose syrups in brewing
  • Glucose syrups in confectionery
  • Glucose syrups in fermentations: an overview
  • Glucose syrups in ice creams and similar products
  • Glucose syrups in jams
  • Glucose syrups in tomato products and other types of dressings and sauces
  • Glucose syrups in soft drinks
  • Glucose syrups in health and sports drinks
  • Carbohydrate metabolism and caloric values
  • Caramel - the eolouring.

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