This book presents comprehensive and up-to-date information on both natural and synthetic sweet substances, concentrating on providing a thorough grounding in the basic facts regarding the structure-sweetness relationship, and encompassing both organic and inorganic substances as well as the physiology of the sensory perception of sweetness. The authors deal mainly with saccharides, commenting on the virtues of various sweeteners belonging to this group. In addition to this, natural protein-based sweet substances are considered which, although not necessarily easy to access, display promising combinations of sweet taste with favourable side-effects, making them good contenders as new synthetic sweeteners.
P. Zálupský Volgorde van de boeken (chronologisch)
