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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xiii 6. Series Preface - p. xvii 7. Preface - p. xxi 8. 1: Additionally Added Ingredients and Enrichment of Beverages: An Overview - p. xxv 9. 2: Health-Promoting Ingredients in Beverages - p. 35 10. 3: Enrichment of Beverages With Health Beneficial Ingredients - p. 61 11. 4: Functional and Nutraceutical Ingredients From Marine Resources - p. 99 12. 5: Potential Health-Promoting Effects of Probiotics in Dairy Beverages - p. 171 13. 6: Novel Strategies to Supplement Probiotics to Nondairy Beverages - p. 204 14. 7: Probiotics in Nondairy Matrixes: A Potential Combination for the Enrichment and Elaboration of Dual Functionality Beverages - p. 232 15. 8: Sugar-Sweetened Beverages Consumption and Long-Term Side Effects on Nutrition and Health Outcomes in Pediatric Age Group - p. 263 16. 9: Phenolic Compounds as Functional Ingredients in Beverages - p. 283 17. 10: Potential of Antioxidants for Functional Beverages to Improve Health Through Good Business - p. 323 18. 11: Omega-3 Beverages - p. 352 19. 12: Anthocyanins as Natural Pigments in Beverages - p. 382 20. 13: High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices - p. 428 21. 14: Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies - p. 463 22. 15: Self-Assembled Systems Based on Surfactants and Polymers as Stabilizers for Citral in Beverages - p. 485 23. Index - p. 523
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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xiii 6. Series Preface - p. xvii 7. Preface - p. xxi 8. 1: Additionally Added Ingredients and Enrichment of Beverages: An Overview - p. xxv 9. 2: Health-Promoting Ingredients in Beverages - p. 35 10. 3: Enrichment of Beverages With Health Beneficial Ingredients - p. 61 11. 4: Functional and Nutraceutical Ingredients From Marine Resources - p. 99 12. 5: Potential Health-Promoting Effects of Probiotics in Dairy Beverages - p. 171 13. 6: Novel Strategies to Supplement Probiotics to Nondairy Beverages - p. 204 14. 7: Probiotics in Nondairy Matrixes: A Potential Combination for the Enrichment and Elaboration of Dual Functionality Beverages - p. 232 15. 8: Sugar-Sweetened Beverages Consumption and Long-Term Side Effects on Nutrition and Health Outcomes in Pediatric Age Group - p. 263 16. 9: Phenolic Compounds as Functional Ingredients in Beverages - p. 283 17. 10: Potential of Antioxidants for Functional Beverages to Improve Health Through Good Business - p. 323 18. 11: Omega-3 Beverages - p. 352 19. 12: Anthocyanins as Natural Pigments in Beverages - p. 382 20. 13: High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices - p. 428 21. 14: Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies - p. 463 22. 15: Self-Assembled Systems Based on Surfactants and Polymers as Stabilizers for Citral in Beverages - p. 485 23. Index - p. 523
