Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
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.
- 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
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)
- 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
- No. of pages:
- © Academic Press 2019
- 19th 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