Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include:The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyolsAnalytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applicationsSweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrateQuality control, production, handling, storage, safety, legislation, and risk assessment of sweetenersThe impact of sweeteners and sugar alternatives on nutrition and healthEnvironmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrupInulin and oligofructose as soluble dietary fibers derived from chicory rootAs manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.