Value-Added Ingredients and Enrichments of Beverages
Volume 14: The Science of Beverages
- 1st Edition - June 19, 2019
- Latest edition
- Editors: Alexandru Grumezescu, Alina Maria Holban
- Language: English
Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers dema… Read more
World Book Day celebration
Where learning shapes lives
Up to 25% off trusted resources that support research, study, and discovery.
Description
Description
Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry.
Key features
Key features
- Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives
- Provides research examples of health promoting ingredients in beverages to further research and development
- Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations
Readership
Readership
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)
Table of contents
Table of contents
1. An overview of Value-Added Ingredients and Enrichment of Beverages
2. Nutritional and Biologically Active Compounds in Beverages: Sources and Recent Analytical Approaches for Determination
3. Health Promoting Ingredients in beverages
4. Phenolic Compounds as Functional Ingredients in Beverages
5. Utilization of whey in the formulation of beverages with fruits and vegetables
6. Novel strategies to supplement probiotics to non-dairy beverages
7. Application of essential oils as additional ingredient in beverages
8. Aloe vera – a valuable source of functional beverages
9. Potential of antioxidants for functional beverages: the chlorogenic acid case to improve health through good business
10. Lutein and Oxygenated Carotenoids in Beverages
11. Omega 3 Beverages
12. Anthocyanins as natural pigments in beverages
13. Self-assembly designs as prospective stabilizers of the “notorious” Citral in Beverages
14. Use of sweeteners in the beverage industry: Nutritional and health implications
15. Gastrointestinal signal transduction mechanisms of low calorie sweeteners – Implication for nutrient absorption, transport and the neurohumoral systems of memory and cognition
2. Nutritional and Biologically Active Compounds in Beverages: Sources and Recent Analytical Approaches for Determination
3. Health Promoting Ingredients in beverages
4. Phenolic Compounds as Functional Ingredients in Beverages
5. Utilization of whey in the formulation of beverages with fruits and vegetables
6. Novel strategies to supplement probiotics to non-dairy beverages
7. Application of essential oils as additional ingredient in beverages
8. Aloe vera – a valuable source of functional beverages
9. Potential of antioxidants for functional beverages: the chlorogenic acid case to improve health through good business
10. Lutein and Oxygenated Carotenoids in Beverages
11. Omega 3 Beverages
12. Anthocyanins as natural pigments in beverages
13. Self-assembly designs as prospective stabilizers of the “notorious” Citral in Beverages
14. Use of sweeteners in the beverage industry: Nutritional and health implications
15. Gastrointestinal signal transduction mechanisms of low calorie sweeteners – Implication for nutrient absorption, transport and the neurohumoral systems of memory and cognition
Review quotes
Review quotes
"This book, which belongs to Volume 14: The Science of Beverages series, discusses about the food and beverage enrichments. It discusses the novel technologies of extraction and production of enrichments, their variety, as well as their impact on product quality and consumers effects. This book is intended for researchers in the field of food and beverages, and also biotechnologists, industrial representatives interested in innovation, academic staff and students in food science, engineering, biology, and chemistry-related fields, pharmacology and medicine, and is an updated resource for any reader interested to find the basics and recent innovations in the most investigated fields in beverage engineering. It contains 15 chapters under the following headings: Additionally added ingredients and enrichment of beverages: an overview (pp. 1-35); Health-promoting ingredients in beverages (pp. 37-61); Enrichment of beverages with health beneficial ingredients (pp.63-99); Functional and nutraceutical ingredients from marine resources (pp. 101-171); Potential health-promoting effects of probiotics in dairy beverages (pp. 173-204); Novel strategies to supplement probiotics to nondairy beverages (pp. 205-232); Probiotics in nondairy matrixes: a potential combination for the enrichment and elaboration of dual functionality beverages (pp. 233- 263); Sugar-sweetened beverages consumption and long-term side effects on nutrition and health outcomes in pediatric age group (pp. 265-283); Phenolic compounds as functional ingredients in beverages (pp. 285-323); Potential of antioxidants for functional beverages to improve health through good business (pp. 325-352); Omega-3 beverages (pp. 353-382); Anthocyanins as natural pigments in beverages (pp. 383-428); High-pressure carbon dioxide treatment of fresh fruit juices (pp. 429-463); Quality performance assessment of gas injection during juice processing and conventional preservation technologies (pp. 465-485); and Self-assembled systems based on surfactants and polymers as stabilizers for citral in beverages (pp. 487-521). A 14pp. Index is also present."—IFIS Publishing
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 22, 2019
- Language: English
About the editors
About the editors
AG
Alexandru Grumezescu
Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.
Affiliations and expertise
Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, RomaniaAH
Alina Maria Holban
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
Affiliations and expertise
Botany and Microbiology Department, Faculty of Biology, University of Bucharest, RomaniaView book on ScienceDirect
View book on ScienceDirect
Read Value-Added Ingredients and Enrichments of Beverages on ScienceDirect