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2014 | OriginalPaper | Buchkapitel

Sweeteners

verfasst von : Gert-Wolfhard von Rymon Lipinski

Erschienen in: Biotechnology of Food and Feed Additives

Verlag: Springer Berlin Heidelberg

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Abstract

Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.

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Nächstes Kapitel Biopreservatives
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Metadaten
Titel
Sweeteners
verfasst von
Gert-Wolfhard von Rymon Lipinski
Copyright-Jahr
2014
Verlag
Springer Berlin Heidelberg
Buch
Biotechnology of Food and Feed Additives

Print ISBN: 978-3-662-43760-5

Electronic ISBN: 978-3-662-43761-2

Copyright-Jahr: 2014

DOI
https://doi.org/10.1007/10_2013_222

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