from sugar to splenda a personal and scientific journey of a carbohydrate chemist and expert witness

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From Sugar To Splenda

Author : Bert Fraser-Reid
ISBN : 9783642227813
Genre : Science
File Size : 52. 79 MB
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More than just coincidence connects a Tate & Lyle lawsuit and artificial sweetener to Jamaican-born Chemist Bert Fraser-Reid. From his first experience of Chemistry through his diabetic father, to his determination and drive as a Chemistry student in Canada, Fraser-Reid weaves a remarkable tale integrating science, law and autobiographical anecdotes. This book arises from the lawsuit brought by Tate & Lyle against companies accused of infringing its patents for sucralose, the sweet ingredient in the artificial sweetener SPLENDA which is made by chlorinating sugar. From a 1958 undergraduate intern witnessing the pioneering experiments on sugar chlorination, to being the 1991 recipient of the world’s premiere prize for carbohydrate chemistry, Fraser-Reid was groomed for his role as expert witness in the mentioned lawsuit. Nevertheless, it seems more than his career links Fraser-Reid to the case.

Cooking Healthy With Splenda

Author : JoAnna M. Lund
ISBN : 0399530258
Genre : Cooking
File Size : 57. 13 MB
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From soups to desserts, more than 200 simple, versatile recipes are featured in this cookbook which highlights Splenda, the only sweetener approved by the FDA and the Atkins diet. Lay-flat comb binding.

The Case Against Sugar

Author : Gary Taubes
ISBN : 9780307946645
Genre : Health & Fitness
File Size : 60. 12 MB
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Oriinally published in hardcover in 2016 by Alfred A. Knopf.

Sweeteners And Sugar Alternatives In Food Technology

Author : Kay O'Donnell
ISBN : 9781118373972
Genre : Technology & Engineering
File Size : 44. 57 MB
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This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

The Sweetener Book

Author : D. Eric Walters
ISBN : 0989109208
Genre : Health & Fitness
File Size : 83. 3 MB
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You want to make the right choice for you and your family... But which sweetener is really the best? In reality, there is not a one-size-fits-all answer to this question. The right answer depends on a number of factors, because each sweetener has its pros and cons. Which sweeteners have a low glycemic index? Which ones can upset your digestive system? Which one can aggravate high blood pressure? Which ones work best for baking? This book gives you the science-based information you need to make the sweetener choice that's best for you and your family. This book tells you the advantages and disadvantages of sucrose, brown sugar, turbinado, molasses, fructose, glucose, lactose, isomaltulose, corn syrup, high fructose corn syrup (HFCS), honey, agave nectar, sorbitol, isomalt, lactitol, maltitol, mannitol, xylitol, inulin, fructooligosaccharides, tagatos, erythritol, glycerol, acesulfame, aspartame, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, cyclamate, alitame, stevia (stevioside and rebaudioside), luo han guo (mogrosides), glycyrrhizin, thaumatin, brazzein, monellin, mabinlin, curculin, and miraculin. It tells you about the taste quality, calories, glycemic index, stability, and safety of each of these sweeteners.

Eurekas And Euphorias

Author : Walter Gratzer
ISBN : 019860940X
Genre : Science
File Size : 72. 56 MB
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A collection of scientific anecdotes from the past two thousand years offers insight into the personalities, friendships, rivalries, deceptions, hoaxes, tragedies, and mistakes that marked the history of science. (Science & Mathematics)

Organic Mechanisms

Author : Reinhard Bruckner
ISBN : 9783642036514
Genre : Science
File Size : 78. 12 MB
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“Much of life can be understood in rational terms if expressed in the language of chemistry. It is an international language, a language without dialects, a language for all time, a language that explains where we came from, what we are, and where the physical world will allow us to go. Chemical Language has great esthetic beauty and links the physical sciences to the b- logical sciences. ” from The Two Cultures: Chemistry and Biology by Arthur Kornberg (Nobel Prize in Physiology and Medicine, 1959) Over the past two centuries, chemistry has evolved from a relatively pure disciplinary pursuit to a position of central importance in the physical and life sciences. More generally, it has p- vided the language and methodology that has unified, integrated and, indeed, molecularized the sciences, shaping our understanding of the molecular world and in so doing the direction, development and destiny of scientific research. The “language of chemistry” referred to by my former Stanford colleague is made up of atoms and bonds and their interactions. It is a s- tem of knowledge that allows us to understand structure and events at a molecular level and increasingly to use that understanding to create new knowledge and beneficial change. The words on this page, for example, are detected by the eye in a series of events, now generally understood at the molecular level.

Uv Vis Spectroscopy And Its Applications

Author : Heinz-Helmut Perkampus
ISBN : 9783642774775
Genre : Science
File Size : 61. 93 MB
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UV-VIS spectroscopy is one of the oldest methods in molecular spectroscopy. The definitive formulation of the Bouguer-Lambert Beer law in 1852 created the basis for the quantitative evaluation of absorption measurements at an early date. This led firstly to colorimetry, then to photometry and finally to spectrophotometry. This evolution ran parallel with the development of detectors for measuring light intensities, i.e. from the human eye via the photo element and photocell, to the photomultiplier and from the photo graphic plate to the present silicon-diode detector both of which allow simultaneous measurement of the complete spectrum. With the development of quantum chemistry, increasing atten tion was paid to the correlation between light absorption and the structure of matter with the result that in recent decades a number of excellent discussions of the theory of electronic spectroscopy (UV-VIS and luminescence sp,~ctroscopy) have been published. Consequently, this extremely ivteresting aspect of molecular spec troscopy has dominated the teaching of the subject both in my own lectures and those of others. However, it is often overlooked that, in addition to the theory, applications of spectroscopic methods are of particular interest to scientists. For this reason, a lecture series about electronic spectroscopy given in the Institute for Physical Chemistry at the Heinrich-Heine-University in Dusseldorf was supplemented by one about "UV-VIS spectroscopy and its applications". This formed the basis of the present book.

The Science Of Skinny

Author : Dee McCaffrey
ISBN : 9780738215778
Genre : Health & Fitness
File Size : 41. 13 MB
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With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them “health foods,” a sad admission that we’ve compromised our health for the sake of convenience. The Science of Skinny aims to create a space for change--to educate and enlighten readers on the value of proper nutrition so that they can find a healthier and more life-affirming relationship with their bodies and the food they eat. Offering serial dieters a healthy and lifelong way to shed pounds--and keep them off-- The Science of Skinny includes: kick-start plans; guidelines for family- and kid-friendly meals; quick and delicious menus and more than 50 recipes; shopping lists and eating-on-the-go tips; easy fitness routines; and more.

Little Black Book Of Junk Science

Author : Alex B. Berezow
ISBN : 0997253002
Genre : Errors, Scientific
File Size : 59. 15 MB
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This handy reference guide will provide media, policy makers and the public with a handy A to Z checklist of realities and myths to distinguish real threats and risks, from perceived/hypothetical ones for everything from Aspartame to Zika.

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