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Sugar and Sugar Derivatives: Changing Consumer Preferences

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Sugar and Sugar Derivatives: Changing Consumer Preferences/ edited by Narendra Mohan, Priyanka Singh.
其他作者:	Singh, Priyanka.
面頁冊數:	XXIV, 307 p. 67 illus., 58 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Microbiology. -
電子資源:	https://doi.org/10.1007/978-981-15-6663-9
ISBN:	9789811566639

Sugar and Sugar Derivatives: Changing Consumer Preferences
Sugar and Sugar Derivatives: Changing Consumer Preferences[electronic resource] /edited by Narendra Mohan, Priyanka Singh. - 1st ed. 2020. - XXIV, 307 p. 67 illus., 58 illus. in color.online resource.

Chapter 1: Pioneer Knowledge of Sugarcane and Sugar -- Chapter 2: Sugar Quality and Pricing Pattern for Economic Sustainability of the Indian Sugar Industry -- Chapter 3: Exploiting technologies in the emerging bio-economy -- Chapter 4: Sugar and Sugar Substitutes: Recent Developments and Future Prospects -- Chapter 5: Sugar Quality – Process Options to address Sustainability of Sugar Industry -- Chapter 6: Development and Classification Technique of Indian Sugars -- Chapter 7: Speciality Sugars: Kinds and Specifications -- Chapter 8: Packaging/Labelling and Quality Management System for Indian Sugar Industry to Meet Consumer Demands -- Chapter 9: Sugar Fortification – possibilities and Future Prospects -- Chapter 10: Diversification of sugar and sugarcane industry: Agro-industrial alternatives -- Chapter 11: Sugar Industry: A hub of useful bio-based chemicals -- Chapter 12: Expanding horizon of sugars application: Skin care and cosmetics -- Chapter 13: Sugar Industry and Speciality Sugar Manufacturing -- Chapter 14: Carbonation & Phosphatation Process for Refined Sugar Production: A Comparative Evaluation -- Chapter 15: Sugarcane and Sugar Diversification: Opportunities for small scale entrepreneurship -- Chapter 16: Sugar – Myths and Reality -- Chapter 17: An Insight to DEFCO Melt Crystallization Process -- Chapter 18: Shelf-life of Pineapple and Lime-flavoured, Ascorbic Acid-added and Ready-to-Serve Sugarcane Juice Beverage -- Chapter 19: Jaggery (Gur): The Ancient Indian Non-Centrifugal Sugar.

Sugarcane enjoys a prominent position among agro-industrial crops and is commercially grown in 115 tropical and subtropical countries around the world. However, fluctuations in sugar prices have forced the sugarcane industry worldwide to broaden its revenue base by moving from single-commodity manufacturing to a range of value-added products. Utilizing the by-products in an innovative manner to create value-added products is the new course of action for sugar-producing countries. For many years sugarcane was regarded as a single-product crop, i.e., only useful for producing sugar. Its actual potential is now increasingly being recognised by the industry and there is a growing trend toward the manufacturing of allied products from sugarcane. Therefore, the focus is now on the establishment of sugar-agro-industry complexes, processing not just sugar but a range of other products. This book provides a comprehensive overview of sugarcane not only as a source of sweetening agents but also for many other uses, including as a source of bio-energy. It also explores the trend of sugar consumption and suggests practices to curb the consumption of sugar products in order to tackle obesity and reduce public health costs. The book underscores the need to diversify sugarcane and highlights means of doing so, while also addressing various innovations and technologies being developed in connection with sugar, sugar derivatives, and sugar industry by-products for sustainable utilization in the sugar-agro industry. Accordingly, it offers a valuable resource for professionals and R&D units in the sugar industry, and for students of agronomy and related fields. .

ISBN: 9789811566639

Standard No.: 10.1007/978-981-15-6663-9doiSubjects--Topical Terms:

582543
Food Microbiology.

LC Class. No.: S1-S972

Dewey Class. No.: 630

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