
Nutrients in Beverages
Volume 12: The Science of Beverages
Description
Key Features
- Includes information on the health impact of various nutrients
- Discusses nutrients in beverages as a potential delivery system for nutraceuticals
- Presents research example detection techniques to assist in identifying nutrient types and functionalities
Readership
Food scientists, research scientists, beverage technologists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)
Table of Contents
1. A Wide Perspective on Nutrients in Beverages
2. Nutrients, Energy Values, and Health Impact of Conventional Beverages
3. Functional and Molecular Role of Processed-Beverages Towards Healthier Lifestyle
4. Beverages: a Potential Delivery System for Nutraceuticals
5. Beverage Intake: Nutritional Role, Challenges, and Opportunities for Developing Countries
6. Nutrients, Bioactive Compounds, and Health Benefits of Functional and Medicinal Beverages
7. Functionality of Bioactive Nutrients in Beverages
8. Non-Dairy Probiotic and Prebiotic Beverages: Applications, Benefits, and Challenges
9. Nutritive Potential of Probiotics, Prebiotics, and Fibers in Functional Beverages
10. Amino Acids Composition of Must and Wine: Principal Factors that Determine their Contents and Contribution to the Human Diet
11. β-Cryptoxanthin–Enriched Satsuma Mandarin Juice
12. Functional Beverages Produced by Lactic Acid Bacteria
13. Enteral Nutrition Liquid Formulas: Current Evidence and Nutritional Composition
14. Nutritional Properties of Table Olives and their Use in Cocktails
15. Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages
Product details
- No. of pages: 656
- Language: English
- Copyright: © Academic Press 2019
- Published: June 7, 2019
- Imprint: Academic Press
- Paperback ISBN: 9780128168424
- eBook ISBN: 9780128169254
About the Editors
Alexandru Grumezescu
