書籍詳細

書籍詳細




洋書

飲料の科学14:飲料と付加価値成分

Value-Added Ingredients and Enrichments of Beverages : The Science of Beverages

Grumezescu, Alexandru (EDT)   Holban, Alina Maria (EDT)

Academic Pr 2019/06
562 p. 24 cm   
装丁: Pap   
版表示など: pap.    装丁について
テキストの言語: ENG    出版国: US
ISBN: 9780128166871
KCN: 1034071599
紀伊國屋書店 選定タイトル
標準価格:¥36,168(本体 ¥32,880)   
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納期について
DDC: 664
KDC: G360 食品科学一般
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Annotation

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.

Full Description

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.

Table of Contents

1. An overview of Value-Added Ingredients and Enrichment of Beverages 2. Nutritional and Biologically Active Compounds in Beverages: Sources and Recent Analytical Approaches for Determination 3. Health Promoting Ingredients in beverages 4. Phenolic Compounds as Functional Ingredients in Beverages 5. Utilization of whey in the formulation of beverages with fruits and vegetables 6. Novel strategies to supplement probiotics to non-dairy beverages 7. Application of essential oils as additional ingredient in beverages 8. Aloe vera - a valuable source of functional beverages 9. Potential of antioxidants for functional beverages: the chlorogenic acid case to improve health through good business 10. Lutein and Oxygenated Carotenoids in Beverages 11. Omega 3 Beverages 12. Anthocyanins as natural pigments in beverages 13. Self-assembly designs as prospective stabilizers of the "notorious" Citral in Beverages 14. Use of sweeteners in the beverage industry: Nutritional and health implications 15. Gastrointestinal signal transduction mechanisms of low calorie sweeteners - Implication for nutrient absorption, transport and the neurohumoral systems of memory and cognition