Skip to main content

Save up to 20% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 20% on print and eBooks.

Fermented Food Beverages in Nutrition

1st Edition - January 1, 1979

Editor: Clifford Gastineau

Language: English
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 1 4 6 0 2 - 9

Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester,… Read more

Fermented Food Beverages in Nutrition

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote
Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.