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Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology.
- Highlights new concepts, innovative technologies and current concerns in the functional beverages field
- Covers detailed information on the engineering and processing of novel ingredients for health benefits
- Includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)
1. An Overview of Functional Beverages
2. The Emerging Trends of Functional and Medicinal Beverage Research and its Health Implication
3. Herbal Extracts – New Trends in Functional and Medicinal Beverages
4. Bioactive Compounds Incorporated into Functional Beverages
5. Effects and Mechanisms of Antioxidant Rich Functional Beverages on Disease Prevention
6. Anti-Cancer Potential of Functional and Medicinal Beverages
7. Medicinal Properties and Functional Components of Beverages
8. Development of Functional Beverages: The Case of Plant Sterol-Enriched Milk-Based Fruit Beverages
9. Herbal Beverages and Brain Function in Health and Disease
10. Functional Beverages from Cereals
11. Oak as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition
12. Kombucha as a Functional Beverage
13. Probiotic and Prebiotic Beverages
14. Probiotic Beverages: A Treatment Alternative of Metabolic Syndrome
15. A New Generation of Probiotic Functional Beverages Using Bioactive Compounds from Agro-Industrial Waste
- No. of pages:
- © Academic Press 2019
- 3rd June 2019
- Academic Press
- Paperback ISBN:
- eBook ISBN:
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.
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, Romania
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.
Botany and Microbiology Department, Faculty of Biology, University of Bucharest, Romania
"This book, which is Vol. 11 of The Science of Beverages series, discusses the new concepts, innovative technologies and current concerns in the functional beverages. It also covers detailed information on the engineering and processing of novel ingredients for health benefits. It also includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages. This book is intended for food scientists, food chemists, food microbiologists, food engineers in the beverages sector." --IFIS Publishing
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