Functional and Medicinal Beverages

Functional and Medicinal Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 562
Release: 2019-06-06
ISBN 10: 0128172630
ISBN 13: 9780128172636
Language: EN, FR, DE, ES & NL

Functional and Medicinal Beverages Book Review:

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

Handbook of Functional Beverages and Human Health

Handbook of Functional Beverages and Human Health
Author: Fereidoon Shahidi,Cesarettin Alasalvar
Publsiher: Anonim
Total Pages: 864
Release: 2016-03-15
ISBN 10: 9781466596412
ISBN 13: 1466596414
Language: EN, FR, DE, ES & NL

Handbook of Functional Beverages and Human Health Book Review:

Functional beverages are non-alcoholic drink products that are ready to drink and include non-traditional ingredients in their formulation. Sports and performance drinks, energy drinks, ready-to-drink teas, enhanced fruit drinks, soy beverages, and enhanced water are examples of functional beverages being marketed for their health benefits that go beyond general nutrition--increased hydration, energy, health and wellness, and weight management. This book discusses the current trends and global regulations in the area of functional beverages. It then provides the latest information on a large number of common and exotic beverages.

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology
Author: P Paquin
Publsiher: Elsevier
Total Pages: 512
Release: 2009-01-29
ISBN 10: 1845695569
ISBN 13: 9781845695569
Language: EN, FR, DE, ES & NL

Functional and Speciality Beverage Technology Book Review:

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

Natural Beverages

Natural Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 480
Release: 2019-06-21
ISBN 10: 0128166908
ISBN 13: 9780128166901
Language: EN, FR, DE, ES & NL

Natural Beverages Book Review:

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages

Nutrients in Beverages

Nutrients in Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 656
Release: 2019-06-07
ISBN 10: 0128169257
ISBN 13: 9780128169254
Language: EN, FR, DE, ES & NL

Nutrients in Beverages Book Review:

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

Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 543
Release: 2019-04-06
ISBN 10: 0128158654
ISBN 13: 9780128158654
Language: EN, FR, DE, ES & NL

Caffeinated and Cocoa Based Beverages Book Review:

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Presents both functional and medicinal perspectives in beverage production Provides potential solutions for sustainable coffee and cocoa industry Includes novel research applications to foster research and product development

Eating and Healing

Eating and Healing
Author: Andrea Pieroni,Lisa Price
Publsiher: CRC Press
Total Pages: 432
Release: 2006-03-15
ISBN 10: 1482293617
ISBN 13: 9781482293616
Language: EN, FR, DE, ES & NL

Eating and Healing Book Review:

Discover neglected wild food sources—that can also be used as medicine! The long-standing notion of “food as medicine, medicine as food,” can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction. Eating and Healing: Traditional Food As Medicine presents respected researchers’ in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of: Tibet—antioxidants as mediators of high-altitude nutritional physiology Northeast Thailand—“wild” food plant gathering Southern Italy—the consumption of wild plants by Albanians and Italians Northern Spain—medicinal digestive beverages United States—medicinal herb quality Commonwealth of Dominica—humoral medicine and food Cuba—promoting health through medicinal foods Brazil—medicinal uses of specific fishes Brazil—plants from the Amazon and Atlantic Forest Bolivian Andes—traditional food medicines New Patagonia—gathering of wild plant foods with medicinal uses Western Kenya—uses of traditional herbs among the Luo people South Cameroon—ethnomycology in Africa Morocco—food medicine and ethnopharmacology Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.

Brazilian Medicinal Plants

Brazilian Medicinal Plants
Author: Luzia Valentina Modolo,Mary Ann Foglio
Publsiher: CRC Press
Total Pages: 342
Release: 2019-11-11
ISBN 10: 1351604813
ISBN 13: 9781351604819
Language: EN, FR, DE, ES & NL

Brazilian Medicinal Plants Book Review:

The vast and exciting Brazilian flora biodiversity is still underexplored. Several research groups are devoted to the study of the chemical structure richness found in the different Biomes. This volume presents a comprehensive account of the research collated on natural products produced from Brazilian medicinal plants and focuses on various aspects of the field. The authors describe the key natural products and their extracts with emphasis upon sources, an appreciation of these complex molecules and applications in science. Many of the extracts are today associated with important drugs, nutrition products, beverages, perfumes, cosmetics and pigments, and these are highlighted. Key Features: Presents Brazilian biodiversity: its flora, its people, and its research Describes the emergence of natural products research in Brazil Emphasizes the increasing global interests in botanical drugs Aids the international natural product communities to better understand the herbal resources in Brazil Discusses Brazilian legislation to work with native plants

Engineering Tools in the Beverage Industry

Engineering Tools in the Beverage Industry
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 504
Release: 2019-02-08
ISBN 10: 0128156988
ISBN 13: 9780128156988
Language: EN, FR, DE, ES & NL

Engineering Tools in the Beverage Industry Book Review:

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for research and development in beverages. Offers analysis strategies for beverage quality evaluation. Presents analytical methods for ingredient authenticity.

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages
Author: Jyoti Prakash Tamang
Publsiher: CRC Press
Total Pages: 638
Release: 2015-04-07
ISBN 10: 1466588101
ISBN 13: 9781466588103
Language: EN, FR, DE, ES & NL

Health Benefits of Fermented Foods and Beverages Book Review:

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Handbook of Nutraceuticals and Functional Foods Second Edition

Handbook of Nutraceuticals and Functional Foods  Second Edition
Author: Robert E.C. Wildman
Publsiher: CRC Press
Total Pages: 560
Release: 2016-04-19
ISBN 10: 1420006185
ISBN 13: 9781420006186
Language: EN, FR, DE, ES & NL

Handbook of Nutraceuticals and Functional Foods Second Edition Book Review:

Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.

Value Added Ingredients and Enrichments of Beverages

Value Added Ingredients and Enrichments of Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 548
Release: 2019-06-22
ISBN 10: 0128166886
ISBN 13: 9780128166888
Language: EN, FR, DE, ES & NL

Value Added Ingredients and Enrichments of Beverages Book Review:

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

Therapeutic Probiotic and Unconventional Foods

Therapeutic  Probiotic  and Unconventional Foods
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 484
Release: 2018-04-18
ISBN 10: 0128146265
ISBN 13: 9780128146262
Language: EN, FR, DE, ES & NL

Therapeutic Probiotic and Unconventional Foods Book Review:

Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods Highlights the role of unconventional and therapeutic foods in improving health and life quality Discusses the implications of unconventional and therapeutic foods on safety Presents the industrial and economic impact of unconventional and therapeutic foods

Edible Medicinal And Non Medicinal Plants

Edible Medicinal And Non Medicinal Plants
Author: T. K. Lim
Publsiher: Springer Science & Business Media
Total Pages: 943
Release: 2013-02-02
ISBN 10: 9400756534
ISBN 13: 9789400756533
Language: EN, FR, DE, ES & NL

Edible Medicinal And Non Medicinal Plants Book Review:

This book continues as volume 5 of a multicompendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh, cooked or processed as vegetables, cereals, spices, stimulant, edible oils and beverages. It covers selected species from the following families: Apiaceae, Brassicaceae, Chenopodiaceae, Cunoniaceae, Lythraceae, Papaveraceae, Poaceae, Polygalaceae, Polygonaceae, Proteaceae, Ranunculaceae, Rhamnaceae, Rubiaceae, Salicaceae, Santalaceae, Xanthorrhoeaceae and Zingiberaceae. This work will be of significant interest to scientists, medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, botanists, agriculturists, conservationists, lecturers, students and the general public. Topics covered include: taxonomy; common/English and vernacular names; origin and distribution; agroecology; edible plant parts and uses; botany; nutritive/pharmacological properties, medicinal uses, nonedible uses; and selected references.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
Author: Anonim
Publsiher: Academic Press
Total Pages: 4006
Release: 2015-08-26
ISBN 10: 0123849535
ISBN 13: 9780123849533
Language: EN, FR, DE, ES & NL

Encyclopedia of Food and Health Book Review:

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Natural Products Pharmacology and Phytochemicals for Health Care

Natural Products Pharmacology and Phytochemicals for Health Care
Author: Debarshi Kar Mahapatra,Cristóbal Noé Aguilar,A. K. Haghi
Publsiher: CRC Press
Total Pages: 258
Release: 2021-02-22
ISBN 10: 1000095576
ISBN 13: 9781000095579
Language: EN, FR, DE, ES & NL

Natural Products Pharmacology and Phytochemicals for Health Care Book Review:

Medicinal chemistry and pharmacology are closely associated fields, and the use of natural products for their medicinal properties is ever-growing. The study of drugs from natural products and their effects on the living body are explored in this volume. The book looks into the research, discovery, and characterization of chemicals that exhibit biological effects. Providing an informative compilation of research, valuable case studies, and reviews of existing literature in the area, the book focuses on the ethnobotanical uses of natural products and phytochemicals for health care, including applications for diabetes, ulcers, wound healing, chronic alcoholism, hemorrhoidal treatment, cancer mitigation, pain management, immunotherapy, and more.

Lead Optimization for Medicinal Chemists

Lead Optimization for Medicinal Chemists
Author: Florencio Zaragoza Dörwald
Publsiher: John Wiley & Sons
Total Pages: 622
Release: 2013-02-04
ISBN 10: 3527645659
ISBN 13: 9783527645657
Language: EN, FR, DE, ES & NL

Lead Optimization for Medicinal Chemists Book Review:

Small structural modifications can significantly affect the pharmacokinetic properties of drug candidates. This book, written by a medicinal chemist for medicinal chemists, is a comprehensive guide to the pharmacokinetic impact of functional groups, the pharmacokinetic optimization of drug leads, and an exhaustive collection of pharmacokinetic data, arranged according to the structure of the drug, not its target or indication. The historical origins of most drug classes and general aspects of modern drug discovery and development are also discussed. The index contains all the drug names and synonyms to facilitate the location of any drug or functional group in the book. This compact working guide provides a wealth of information on the ways small structural modifications affect the pharmacokinetic properties of organic compounds, and offers plentiful, fact-based inspiration for the development of new drugs. This book is mainly aimed at medicinal chemists, but may also be of interest to graduate students in chemical or pharmaceutical sciences, preparing themselves for a job in the pharmaceutical industry, and to healthcare professionals in need of pharmacokinetic data.

Alcoholic Beverages

Alcoholic Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 549
Release: 2019-03-30
ISBN 10: 0128157011
ISBN 13: 9780128157015
Language: EN, FR, DE, ES & NL

Alcoholic Beverages Book Review:

Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks. Includes a variety of trending ingredients for novel beverage production Provides different approaches for the identification of adulterations and contaminants in alcoholic beverages Includes research examples and applications of different products, such as beer, wine, and spirits

Functional Properties of Traditional Foods

Functional Properties of Traditional Foods
Author: Kristberg Kristbergsson,Semih Otles
Publsiher: Springer
Total Pages: 384
Release: 2016-04-18
ISBN 10: 1489976620
ISBN 13: 9781489976628
Language: EN, FR, DE, ES & NL

Functional Properties of Traditional Foods Book Review:

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

Production and Management of Beverages

Production and Management of Beverages
Author: Alexandru Grumezescu,Alina Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 504
Release: 2018-12-07
ISBN 10: 0128157003
ISBN 13: 9780128157008
Language: EN, FR, DE, ES & NL

Production and Management of Beverages Book Review:

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry