
Milk-Based Beverages
Volume 9: The Science of Beverages
Description
Key Features
- Covers the most recent advances in various milk-based products
- Includes a solid review of safety and hygiene for the development of new products
- Presents engineering techniques and applications using novel technologies
Readership
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)
Table of Contents
1. Engineering of Milk-Based Beverages: Current Status, Developments, and Consumer Trends
2. Engineering Tools in Milk-Based Beverages
3. Dairy-Based Functional Beverages
4. New Trends and Perspectives in Functional Dairy-Based Beverages
5. Recent Trends and Developments in Milk-Based Beverages
6. Production of Functional Milk-Based Beverages
7. Traditional Beverages in Different Countries: Milk-Based Beverages
8. Kefir Beverage and Its Effects on Health
9. The Supply Chains of Cow Grass-Fed Milk
10. Technology of Dairy-Based Beverages
11. Rheological Properties of Milk-Based Beverages
12. Nonthermal Processing of Dairy Beverages
13. Rheological Characterization and Pipeline Transport Needs of Two Fluid Dairy Products (Flavored Milk and Yogurt)
14. Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food
15. The Effect of Dairy Probiotic Beverages on Oral Health
Product details
- No. of pages: 596
- Language: English
- Copyright: © Woodhead Publishing 2019
- Published: May 11, 2019
- Imprint: Woodhead Publishing
- eBook ISBN: 9780128157114
- Paperback ISBN: 9780128155042
About the Editors
Alexandru Grumezescu
