Sugars and sweeteners /

• Kretchmer, Norman
• Hollenbeck, Clarie

• Sugars
• Sweeteners
• Sweetness (Taste)

• CRC Press,

• 084938835X

• Genetic variation and dietary response
• Advances in sweeteners
• Optimising sweet taste in foods
• Carbohydrate sweeteners in foods and nutrition
• Complex carbohydrates in foods the report of the British Nutrition Foundations Task Force
• Low calorie sweeteners present and future World Conference on Low Calorie Sweeteners April 25 28 1999 Barcelona Spain
• Maillard reaction in foods and nutrition
• Nutrition tables
• Food engineering operations
• Shortening margarines and food oils
• Understanding baking the art and science of baking
• Advice on fish consumption benefits & risks
• Intakes of intense and bulk sweeteners in the UK 1987 1988 the twenty ninth report of the Steering Group on Food Surveillance
• Chilled foods a comprehensive guide
• Sugars in nutrition
• Technology of meat and meat products
• Pennington Group report on the circumstances leading to the 1996 outbreak of infection with E coli 0157 in Central Scotland the implications for food safety and the lessons to be learned
• E coli a practical approach to the organism and its control in foods
• Nutritional aspects of fish
• Food carbohydrates
• Sugars and syrups
• Sugar chemical biological and nutritional aspects of sucrose
• Food policy old and new
• Baked products science technology and practice
• Hygiene a complete course for food handlers
• Food allergy and intolerance
• Food safety a guide to what you really need to know
• Evaluation of certain food additives and naturally occurring toxicants
• Diet and health in school age children briefing paper
• Nutrition and behavior a multidisciplinary approach
• Elementary food science
• Food processing and nutrition
• Food preservation and safety principles and practices
• Hygiene for management a text for food safety courses
• Infant nutrition
• Industry guide to good hygiene practice catering guide
• National diet and nutrition survey people aged 65 years and over Report of the diet and nutrition survey a survey carried out in Great Britain on behalf of the Ministry of A griculture Fisheries and Food and the Departments of Health by Social
• Shelf life
• Dietary sugars and human disease
• Chemistry and physics of baking materials processes and products the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham
• Food science
• Micro organisms in foods Microbiological specifications of food pathogens
• Laboratory methods for sensory analysis of food
• Foodborne diseases
• Sensory analysis of foods
• Foodborne illness
• complete guide to food allergy and intolerance
• Food industry briefing HACCP
• freezing preservation of foods Principles of refrigeration equipment for food freezing refrigerating and transporting frozen food
• Meat and meat products technology chemistry and microbiology
• Processing and quality of foods
• Food the chemistry of its components
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• Food portion sizes
• Food safety
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• HPLC in food analysis
• Shelf life evaluation of foods
• Low income food nutrition and health strategies for improvement
• Food allergy
• Human metabolism functional diversity and integration
• Manual of nutrition
• Food the definitive guide
• Promotion of healthier eating how to collect and use information for planning monitoring & evaluation
• Food processing technology principles and practice
• HACCP food safety manual
• Sensory evaluation techniques
• Adolescent nutrition
• Physical properties of foods and food processing systems
• HACCP principles and applications
• science of food
• Food additive users handbook
• How to HACCP a management guide
• Recent advances in chemistry and technology of fats and oils
• HACCP a practical approach
• Introduction to food science and technology
• Introduction to food engineering
• Diets of British schoolchildren
• Experimental food science
• Water and food quality
• technology of dairy products
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Sensory evaluation techniques
• National diet and nutrition survey young people aged 4 to 18 years Report of the diet and nutrition survey a survey carried out in Great Britain on behalf of the Ministry of Agriculture Fisheries and Food and the Departments of Health by the So
• Milk and milk products technology chemistry and microbiology
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Making safe food a management guide for microbiological quality
• Food product development from concept to the marketplace
• Food handbook
• ABC of alcohol
• World review of nutrition and dietetics
• Assured safe catering a management system for hazard analysis
• Food microbiology
• Fox and Camerons food science nutrition & health
• Shelf life of foods guidelines for its determination and prediction
• Guidelines for sensory analysis in food product development and quality control
• experimental study of foods
• HACCP a practical aproach
• Sensory evaluation of food theory and practice