Milk-Based Beverages
Volume 9: The Science of Beverages

A guide for researchers and professionals to find new ideas for product development

Alexandru Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128155042

Paperback, published 11 May 2019

596 pages
23.4 x 19 x 3.7 cm, 1.2 kg

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.

1. Engineering of Milk-Based Beverages: Current Status, Developments, and Consumer Trends 2. Engineering Tools in Milk-Based Beverages 3. Dairy-Based Functional Beverages 4. New Trends and Perspectives in Functional Dairy-Based Beverages 5. Recent Trends and Developments in Milk-Based Beverages 6. Production of Functional Milk-Based Beverages 7. Traditional Beverages in Different Countries: Milk-Based Beverages 8. Kefir Beverage and Its Effects on Health 9. The Supply Chains of Cow Grass-Fed Milk 10. Technology of Dairy-Based Beverages 11. Rheological Properties of Milk-Based Beverages 12. Nonthermal Processing of Dairy Beverages 13. Rheological Characterization and Pipeline Transport Needs of Two Fluid Dairy Products (Flavored Milk and Yogurt) 14. Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food 15. The Effect of Dairy Probiotic Beverages on Oral Health

Subject Areas: Food & beverage technology [TDCT]