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Volumn , Issue , 2012, Pages 309-330

Maltitol Syrups

Author keywords

Maltitol; Polyglycitols; Polyols; Sugar free; Sweetener

Indexed keywords


EID: 84887228859     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118373941.ch14     Document Type: Chapter
Times cited : (9)

References (16)
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    • Preventive effect of sugar-free chewing gum containing maltitol on dental caries in situ
    • E.J. Lee, B.H. Jin, D.I. Paik and I.K. Hwang. Preventive effect of sugar-free chewing gum containing maltitol on dental caries in situ. Food Science and Bitotechnology 2009, 18, 432-435.
    • (2009) Food Science and Bitotechnology , vol.18 , pp. 432-435
    • Lee, E.J.1    Jin, B.H.2    Paik, D.I.3    Hwang, I.K.4
  • 2
    • 84863438836 scopus 로고    scopus 로고
    • Carbohydrates in human nutrition
    • FAO/WHO. Rome, 14-18 April 1997
    • FAO/WHO. Carbohydrates in human nutrition. Report of the Joint FAO/WHO Expert Consultation, Rome, 14-18 April 1997.
    • Report of the Joint FAO/WHO Expert Consultation
  • 3
    • 0345824724 scopus 로고    scopus 로고
    • Health potential of polyols as sugar replacers, with emphasis on low glycemic properties
    • G. Livesey. Health potential of polyols as sugar replacers, with emphasis on low glycemic properties. Nutrition Research Reviews 2003, 16, 163-191.
    • (2003) Nutrition Research Reviews , vol.16 , pp. 163-191
    • Livesey, G.1
  • 4
    • 0342595386 scopus 로고
    • Polyalcohols: sorbitol, mannitol, maltitol and hydrogenated starch hydrolysates
    • L. O'Brien and R.C. Gelardi (eds). Marcel Dekker, New York
    • B.K. Dwivedi. Polyalcohols: sorbitol, mannitol, maltitol and hydrogenated starch hydrolysates. In: L. O'Brien and R.C. Gelardi (eds). Alternative Sweeteners, Marcel Dekker, New York; 1986, pp. 165-183.
    • (1986) Alternative Sweeteners , pp. 165-183
    • Dwivedi, B.K.1
  • 5
    • 84887217006 scopus 로고    scopus 로고
    • Dietary carbohydrates in the management of diabetes: importance of source and amount
    • T.M.S.Wolever. Dietary carbohydrates in the management of diabetes: importance of source and amount. Endocrinology Rounds 2002, 2(5).
    • (2002) Endocrinology Rounds , vol.2 , Issue.5
    • Wolever, T.M.S.1
  • 7
    • 0035075916 scopus 로고    scopus 로고
    • Tolerance of low digestible carbohydrates - a general view
    • G. Livesey. Tolerance of low digestible carbohydrates - a general view. British Journal of Nutrition 2001, 85(Suppl 1), S7-S16.
    • (2001) British Journal of Nutrition , vol.85 , Issue.SUPPL. 1
    • Livesey, G.1
  • 9
    • 84987216178 scopus 로고
    • The production and properties of glucose syrups
    • M.W. Kearsley, S.Z. Dziedzic, G.G. Birch and P.D. Smith. The production and properties of glucose syrups. Starke 1980, 32(7), 244-247.
    • (1980) Starke , vol.32 , Issue.7 , pp. 244-247
    • Kearsley, M.W.1    Dziedzic, S.Z.2    Birch, G.G.3    Smith, P.D.4
  • 10
    • 84987223486 scopus 로고
    • Some human physiological responses to the consumption of glucose syrups and related carbohydrates
    • G.G. Birch and M.W. Kearsley. Some human physiological responses to the consumption of glucose syrups and related carbohydrates. Die Starke 1977, 29(10), 348-352.
    • (1977) Die Starke , vol.29 , Issue.10 , pp. 348-352
    • Birch, G.G.1    Kearsley, M.W.2
  • 11
    • 0035072305 scopus 로고    scopus 로고
    • Polyols in confectionery: the route to sugar free, reduced sugar and reduced calorie confectionery
    • A. Zumbe, A. Lee, and D. Storey. Polyols in confectionery: the route to sugar free, reduced sugar and reduced calorie confectionery. British Journal of Nutrition 2001, 85(Suppl 1), S31-S45.
    • (2001) British Journal of Nutrition , vol.85 , Issue.SUPPL. 1
    • Zumbe, A.1    Lee, A.2    Storey, D.3
  • 13
    • 84887251615 scopus 로고    scopus 로고
    • Sugarless panning
    • Presented at PMCA Conference
    • B. Huzinec. Sugarless panning. The Manufacturing Confectioner, 2010, pp. 41-50. Presented at PMCA Conference 2010.
    • (2010) The Manufacturing Confectioner , pp. 41-50
    • Huzinec, B.1
  • 14
    • 84887215561 scopus 로고    scopus 로고
    • A step forwards for sugar free confectionery
    • February
    • S. Roelle and N. Camuel. A step forwards for sugar free confectionery. Innovations in Food Technology 2010, February, pp. 22-23.
    • (2010) Innovations in Food Technology , pp. 22-23
    • Roelle, S.1    Camuel, N.2
  • 15
    • 84887227792 scopus 로고    scopus 로고
    • Sugars reduced and fibre enriched production with Actilight and Maltilite: innovation in dairy products and snacks
    • May
    • A. Wagner. Sugars reduced and fibre enriched production with Actilight and Maltilite: innovation in dairy products and snacks. Wellness Foods Europe 2008, May, pp. 4-8.
    • (2008) Wellness Foods Europe , pp. 4-8
    • Wagner, A.1
  • 16
    • 49449095425 scopus 로고    scopus 로고
    • Effect of polyols versus sugar on the acceptability of ice cream among a student and adult population
    • P. Bordi, D. Cranage, J. Stokols, J. Palchak and L. Powell. Effect of polyols versus sugar on the acceptability of ice cream among a student and adult population. Foodservice Research International 2004, 15, 41-50.
    • (2004) Foodservice Research International , vol.15 , pp. 41-50
    • Bordi, P.1    Cranage, D.2    Stokols, J.3    Palchak, J.4    Powell, L.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.