The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a g

“The very first compendium of the sweet substances we typically eat and what happens once they’re in our body.” —New York Journal of Books Today, superm

This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evapora

This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market