Nutrients in Beverages 1st Edition

Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry.

• 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

Food scientists, research scientists, beverage technologists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)

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

No. of pages:

656