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1968
1968
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“…TECHNOLOGICAL ASPECTS OF SUGAR ENRICHMENT Sugar is involved in the manufacture of a large number of food products. These include cured meats (Kraybill, 1955), baked products (Eisenberg, 1955), canned fruits (Alston, 1955), frozen fruits (Talburt, 1955), jellies (Joseph, 1955), carbonated beverages (Gortatowsky, 1955), and confectionery products (Alikonis, 1955;Martin, 1955). Sugars are used in these diverse food products because of their organoleptic, physical, chemical, and nutritional properties which they impart (Table VI).…”
Section: Enrichment Of Sugar Products and Caries-reducing Agentsmentioning
confidence: 99%
“…TECHNOLOGICAL ASPECTS OF SUGAR ENRICHMENT Sugar is involved in the manufacture of a large number of food products. These include cured meats (Kraybill, 1955), baked products (Eisenberg, 1955), canned fruits (Alston, 1955), frozen fruits (Talburt, 1955), jellies (Joseph, 1955), carbonated beverages (Gortatowsky, 1955), and confectionery products (Alikonis, 1955;Martin, 1955). Sugars are used in these diverse food products because of their organoleptic, physical, chemical, and nutritional properties which they impart (Table VI).…”
Section: Enrichment Of Sugar Products and Caries-reducing Agentsmentioning
confidence: 99%
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