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

Beverages in Nutrition and Health

Beverages in Nutrition and Health
Author: Ted Wilson,Norman J. Temple
Publsiher: Springer Science & Business Media
Total Pages: 430
Release: 2003-11-05
ISBN 10: 1592594158
ISBN 13: 9781592594153
Language: EN, FR, DE, ES & NL

Beverages in Nutrition and Health Book Review:

A comprehensive review of how the beverages we drink affect our health and nutrition. The authors discuss the health effects of a wide range of popular beverages, including alcohol, wine, fruit and vegetable juices, coffee and tea, chocolate, milk and milk products, weight management beverages, and soft drinks. Among the topics of current interest considered are the beneficial effects of wine, the harmful interactions of citrus juices with prescription drugs, tomato juice as an anticancer agent, the benefits of herbal teas, probiotic organisms in dairy and fermented dairy products, the value of sports beverages, the risks associated with the consumption of soft drinks, and the quality and content of bottled water.

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

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

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

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

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
Author: David Kilcast,Persis Subramaniam
Publsiher: Elsevier
Total Pages: 864
Release: 2011-04-08
ISBN 10: 0857092545
ISBN 13: 9780857092540
Language: EN, FR, DE, ES & NL

Food and Beverage Stability and Shelf Life Book Review:

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Beverage Impacts on Health and Nutrition

Beverage Impacts on Health and Nutrition
Author: Ted Wilson,Norman J. Temple
Publsiher: Humana Press
Total Pages: 369
Release: 2016-03-24
ISBN 10: 9783319236711
ISBN 13: 3319236717
Language: EN, FR, DE, ES & NL

Beverage Impacts on Health and Nutrition Book Review:

This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages.​ Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. “/p> These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.

Dietary Reference Intakes for Water Potassium Sodium Chloride and Sulfate

Dietary Reference Intakes for Water  Potassium  Sodium  Chloride  and Sulfate
Author: Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Panel on Dietary Reference Intakes for Electrolytes and Water
Publsiher: National Academies Press
Total Pages: 638
Release: 2005-06-18
ISBN 10: 0309091586
ISBN 13: 9780309091589
Language: EN, FR, DE, ES & NL

Dietary Reference Intakes for Water Potassium Sodium Chloride and Sulfate Book Review:

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 346
Release: 2020-03-24
ISBN 10: 0128197412
ISBN 13: 9780128197417
Language: EN, FR, DE, ES & NL

Salt Fat and Sugar Reduction Book Review:

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

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

Non alcoholic Beverages

Non alcoholic Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 559
Release: 2019-03-06
ISBN 10: 012815702X
ISBN 13: 9780128157022
Language: EN, FR, DE, ES & NL

Non alcoholic Beverages Book Review:

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. Presents a broad scope of topics and process solutions from experts in the beverages industry Covers the latest technologies and microbiological methods that enhance the health benefits of beverages Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products

Taxing Caloric Sweetened Beverages Potential Effects on Beverage Consumption Calorie Intake and Obesity

Taxing Caloric Sweetened Beverages  Potential Effects on Beverage Consumption  Calorie Intake  and Obesity
Author: Travis A. Smith
Publsiher: DIANE Publishing
Total Pages: 33
Release: 2010-11
ISBN 10: 1437935931
ISBN 13: 9781437935936
Language: EN, FR, DE, ES & NL

Taxing Caloric Sweetened Beverages Potential Effects on Beverage Consumption Calorie Intake and Obesity Book Review:

The link between high U.S. obesity rates and the over-consumption of added sugars, largely from sodas and fruit drinks, has prompted calls for a tax on caloric sweetened beverages (CSB). Faced with a tax, consumers may reduce consumption of these CSB and substitute non-taxed beverages, such as bottled water, juice, and milk. A tax-induced 20% price increase on CSB could cause an average reduction of 3.8 pounds of body weight over a year, for adults and an average of 4.5 pounds over a year, for children. Given these reductions in calorie consumption, results show an estimated decline in adult overweight prevalence and obesity prevalence, as well as the child at-risk-for-overweight prevalence and the overweight prevalence. Charts and tables.

Eat Drink and Be Healthy

Eat  Drink  and Be Healthy
Author: Walter Willett
Publsiher: Simon and Schuster
Total Pages: 432
Release: 2017-09-19
ISBN 10: 1501164775
ISBN 13: 9781501164774
Language: EN, FR, DE, ES & NL

Eat Drink and Be Healthy Book Review:

In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.

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

Sports and Energy Drinks

Sports and Energy Drinks
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 602
Release: 2019-05-14
ISBN 10: 0128165294
ISBN 13: 9780128165294
Language: EN, FR, DE, ES & NL

Sports and Energy Drinks Book Review:

Sports and Energy Drinks, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products. As consumers seek ways to effectively replenish key nutrients after strenuous activity—while also balancing calories and vitamin intake—sports and energy drinks is one of the fastest growing markets in the industry. From protein to fruit, athlete to adolescent consumption, this book explores the key issues and challenges in developing products that meet consumer demand in a safe-and-effective manner. This series takes a multidisciplinary approach to help research and development professionals understand the scientific complexities of these unique beverages. As demand for sports and energy drinks is growing and with a more competitive market, this timely and useful resource will equip industry professionals with the tools they need to create new and innovative health-promoting products. Presents new findings on the health effects of sports and energy drinks Provides research analysis of existing products to promote new product innovation Includes information on trace minerals to promote safety and quality

Nutrition Standards for Foods in Schools

Nutrition Standards for Foods in Schools
Author: Institute of Medicine,Committee on Nutrition Standards for Foods in Schools
Publsiher: National Academies Press
Total Pages: 296
Release: 2007-09-14
ISBN 10: 0309103835
ISBN 13: 9780309103831
Language: EN, FR, DE, ES & NL

Nutrition Standards for Foods in Schools Book Review:

Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Milk Based Beverages

Milk Based Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 596
Release: 2019-05-11
ISBN 10: 0128157119
ISBN 13: 9780128157114
Language: EN, FR, DE, ES & NL

Milk Based Beverages Book Review:

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Nutraceutical Beverages

Nutraceutical Beverages
Author: Fereidoon Sahidi,Deepthi K. Weerasinghe,American Chemical Society. Division of Agricultural and Food Chemistry,American Chemical Society. Meeting
Publsiher: Amer Chemical Society
Total Pages: 489
Release: 2004
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015057654546
Language: EN, FR, DE, ES & NL

Nutraceutical Beverages Book Review:

Beverages derived from fruits and vegetables are a rich source of vitamin C, carotenoids, phenolics and polyphenolics as well as other bioactives. The bioactives in nutraceutical beverages may act synergistically with one another and their effect may be amplified through fortification, cultivating practices, or biotechnological means. This book discusses factors in the formulation, chemistry, nutrition, and health effects of nutraceutical beverages.

Sports Drinks

Sports Drinks
Author: Ronald J. Maughan,Robert Murray
Publsiher: CRC Press
Total Pages: 304
Release: 2000-09-26
ISBN 10: 1420037188
ISBN 13: 9781420037180
Language: EN, FR, DE, ES & NL

Sports Drinks Book Review:

Can sports drinks improve the way you play and exercise? Athletes-both competitive and recreational-turn to the consumption of sports drinks to optimize their performance. A volume in the Nutrition in Exercise and Sports Series, Sports Drinks: Basic Science and Practical Aspects provides a review of current knowledge on issues relating to the formu