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Elsevier

Trends in Non-alcoholic Beverages

  • 1st Edition - August 29, 2019
  • Latest edition
  • Editor: Charis M. Galanakis
  • Language: English

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonate… Read more

Description

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry.

Key features

  • Provides nutrient profiles and the effects of non-alcoholic beverages
  • Presents the relevance of the HACCP system for the non-alcoholic beverage industry
  • Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition

Readership

Food scientists and researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods. It could also be purchased by University libraries and Institutes all around the world

Table of contents

1. Traditional nonalcoholic fermented beverages

2. Nutrient profile and effects of non-alcoholic beverages

3. Labeling of nonalcoholic beverages

4. HACCP system for the nonalcoholic beverage industry

5. Shelf-life of nonalcoholic beverages

6. Intake of intense sweeteners from non-alcoholic beverages

7. Promotion of nonalcoholic beverages to children

8. Ready-to-drink tea

9. Cereal-based nonalcoholic beverages

10. Carbonated beverages

11. Energy Drinks

12. Nonalcoholic beer

13. Smoothies

14. Sparkling water

16. Reduced water

Review quotes

"This book discusses the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages and covers traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This book is intended for Food scientists and researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods and also be purchased by University libraries and Institutes all around the world."—IFIS Publishing

Product details

  • Edition: 1
  • Latest edition
  • Published: August 30, 2019
  • Language: English

About the editor

CG

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
Galanakis Laboratories, Chania, Greece

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