Low Calorie and Special Dietary FoodsBasant K. Dwivedi |
Contents
Chapter | 10 |
Dietary Lipids in Health and Disease | 23 |
Chapter 3 | 39 |
Copyright | |
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absorption acceptability aspar aspartame aspartame-sweetened atherosclerosis beverage bitter blend blood bulking agents cal/g caloric utilization calorie reduction calorie-reduced carbohydrates caries cariogenic cellulose cereal CH₂OH Chem Chemical chocolate cholesterol commercial composition consumer consumption containing crystalline fructose cyclamate dental dental caries dextrose diabetes mellitus diet dietary fat dietary fiber dietetic foods dihydrochalcone dipeptide Dry-mix effect enzyme erucic acid ester fatty acids FIGURE flavor food additive formulation frozen desserts fructose fruit G. D. Searle gelatin dessert glucose high potency sweetener ingredients insulin intake intestinal lactose linoleic acid lipids low calorie foods maltitol mannitol margarine metabolism methyl milk Nutr Nutrition obesity phenylalanine polyols prepared properties protein rats reduced-calorie replacement Research saccharin saturated fat sodium soft drinks soluble solution sorbitol stability starch storage studies sucrose sugar sweetening agents sweetness intensity synthetic sweeteners syrup Table taste temperature tion U.S. Patent weight xylitol yogurt