Non-alcoholic Beverages: Volume 6. The Science of BeveragesAlexandru Grumezescu, Alina Maria Holban Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages.
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Contents
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Essentıal Element Contents of Turkish Black Tea | 63 |
Functional Nonalcoholic Beverages A Global Trend Toward a Healthy Life | 73 |
Hawk Tea a Traditional and Healthy Natural Beverage in South China | 107 |
Development of Mixed Beverages Based on Tropical Fruits | 129 |
Tuba a Fermented and Refreshing Beverage From Coconut Palm Sap | 163 |
KefirType Drinks From Whey | 185 |
Physiochemical Characteristics Nutritional Properties and Health Benefits of Sugarcane Juice | 227 |
Kombucha A Promising Functional Beverage Prepared From Tea | 285 |
Engineered SoybeanBased Beverages and Their Impact on Human Health | 329 |
Engineering and Health Benefits of Fruits and Vegetables Beverages | 363 |
Kinetics of Phytochemicals Degradation During Thermal Processing of Fruits Beverages | 407 |
Toxicological Aspects of Ingredients Used in Nonalcoholic Beverages | 441 |
Functional and Traditional Nonalcoholic Beverages in Turkey | 483 |
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Back Cover | 537 |
Engineering and Biomedical Effects of Commercial Juices of Berries Cherries and Pomegranates With High Polyphenol Content | 259 |
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Non-alcoholic Beverages: Volume 6. The Science of Beverages Alexandru Grumezescu,Alina Maria Holban No preview available - 2019 |
Common terms and phrases
acerola acrylamide Agric anthocyanins antimicrobial antioxidant antioxidant activity apple bacteria bioactive Biochem black tea blood caffeine cancer cardiovascular catechins cells chemical Chen cherry cholesterol Clin coconut coffee components composition concentration consumed consumption dairy decrease diabetes dietary fiber diseases drinks effects EGCG enzymes extract flavonoids flavor Food Chem Food Res Food Sci fruit juices fruits and vegetables functional food glucose green tea Hawk tea health benefits increase inhibition inhibitory intake isoflavones Kaempferol kefir grains kinetics Kombucha Lactobacillus lanuginose levels lipid Litsea Litsea coreana metabolic mice Microbiol microbiota microorganisms milk nectars Nutr nutritional obesity oxidative stress phenolic compounds phytochemicals plant polyphenols pomegranate potential present probiotic processing properties protein PT WT pu-erh tea pulp quercetin rats reduce reported sherbet soybean soymilk sugar sugarcane Technol temperature theaflavins thermal degradation tion toxic traditional Turkish vitamin vitro Wang whey yeast Zhang Zhao