書籍詳細

書籍詳細




洋書

飲料の科学12:飲料の栄養

Nutrients in Beverages

(Science of Beverages)

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

Academic Pr 2019/06
716 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: 9780128168424
KCN: 1033921040
紀伊國屋書店 選定タイトル
標準価格:¥35,376(本体 ¥32,160)   
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納期について
DDC: 664
KDC: G360 食品科学一般
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Full Description

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.

Table of Contents

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. ss-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