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Author: P Paquin Publisher: Elsevier ISBN: 1845695569 Category : Technology & Engineering Languages : en Pages : 519
Book Description
As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk
Author: P Paquin Publisher: Elsevier ISBN: 1845695569 Category : Technology & Engineering Languages : en Pages : 519
Book Description
As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk
Author: Collins Publisher: Wiley-Blackwell ISBN: 9781405196925 Category : Languages : en Pages : 320
Book Description
This volume provides a valuable overview of the current science and technology of functional beverage manufacture. Chapters focus on the major functional drink categories and ingredients, examining their functionality and the health claims associated with them. Background information on sources, availability, analysis and processing is also provided. As well as summarising the relevant research studies, the book gives an overview of the market as a whole and an insight into potential future trends. Explanations will be given of the regulations defining what health claims can be made, restrictions on labelling and advertising, and how to make new claims. The regulatory systems in both Europe and the USA are addressed. The book is directed at food scientists and technologists, product developers and marketers working in the beverage industry. It will also be useful for government regulators, academic researchers and students with an interest in functional drinks.
Author: Alexandru Grumezescu Publisher: Academic Press ISBN: 0128172630 Category : Technology & Engineering Languages : en Pages : 562
Book Description
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
Author: D. Mudgil Publisher: Scientific Publishers ISBN: 9387991725 Category : Technology & Engineering Languages : en Pages : 302
Book Description
The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.
Author: Ingrid Aguilo-Aguayo Publisher: John Wiley & Sons ISBN: 1118929373 Category : Technology & Engineering Languages : en Pages : 338
Book Description
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Author: P Paquin Publisher: CRC Press ISBN: 9781420099874 Category : Technology & Engineering Languages : en Pages : 0
Book Description
This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet.
Author: Philip R. Ashurst Publisher: John Wiley & Sons ISBN: 1405141085 Category : Technology & Engineering Languages : en Pages : 392
Book Description
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
Author: Ingrid Aguilo-Aguayo Publisher: John Wiley & Sons ISBN: 1118929357 Category : Technology & Engineering Languages : en Pages : 340
Book Description
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Author: Fereidoon Shahidi Publisher: CRC Press ISBN: 1466596422 Category : Health & Fitness Languages : en Pages : 886
Book Description
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally,
Author: Alexandru Mihai Grumezescu Publisher: Academic Press ISBN: 0128172843 Category : Technology & Engineering Languages : en Pages : 490
Book Description
Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed Presents various approaches for innovation based on scientific advancements in the field of nanotechnology Provides methods and techniques for research analysis using novel technologies across the globe
Author: P Paquin
Author: P Paquin
Author: Collins
Author: Alexandru Grumezescu
Author: D. Mudgil
Author: Ingrid Aguilo-Aguayo
Author: P Paquin
Author: Philip R. Ashurst
Author: Ingrid Aguilo-Aguayo
Author: Fereidoon Shahidi
Author: Alexandru Mihai Grumezescu