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

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