{"product_id":"value-added-ingredients-and-enrichments-of-beverages-volume-14-the-science-of-beverages-paperback-9780128166871","title":"Value-Added Ingredients and Enrichments of Beverages; Volume 14: The Science of Beverages (Paperback) 9780128166871","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eValue-Added Ingredients and Enrichments of Beverages\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eVolume 14: The Science of Beverages\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eHelps readers understand current market trends and scientific advances in beverage supplementation, including new advancements and future prospects \u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAlexandru Grumezescu (Edited by), Alina Maria Holban (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128166871, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 19 June 2019\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e548 pages\u003cbr\u003e23.4 x 19 x 3.4 cm, 1.11 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"This book, which belongs to Volume 14: The Science of Beverages series, discusses about the food and beverage enrichments. It discusses the novel technologies of extraction and production of enrichments, their variety, as well as their impact on product quality and consumers effects. This book is intended for researchers in the field of food and beverages, and also biotechnologists, industrial representatives interested in innovation, academic staff and students in food science, engineering, biology, and chemistry-related fields, pharmacology and medicine, and is an updated resource for any reader interested to find the basics and recent innovations in the most investigated fields in beverage engineering. It contains 15 chapters under the following headings: Additionally added ingredients and enrichment of beverages: an overview (pp. 1-35); Health-promoting ingredients in beverages (pp. 37-61); Enrichment of beverages with health beneficial ingredients (pp.63-99); Functional and nutraceutical ingredients from marine resources (pp. 101-171); Potential health-promoting effects of probiotics in dairy beverages (pp. 173-204); Novel strategies to supplement probiotics to nondairy beverages (pp. 205-232); Probiotics in nondairy matrixes: a potential combination for the enrichment and elaboration of dual functionality beverages (pp. 233- 263); Sugar-sweetened beverages consumption and long-term side effects on nutrition and health outcomes in pediatric age group (pp. 265-283); Phenolic compounds as functional ingredients in beverages (pp. 285-323); Potential of antioxidants for functional beverages to improve health through good business (pp. 325-352); Omega-3 beverages (pp. 353-382); Anthocyanins as natural pigments in beverages (pp. 383-428); High-pressure carbon dioxide treatment of fresh fruit juices (pp. 429-463); Quality performance assessment of gas injection during juice processing and conventional preservation technologies (pp. 465-485); and Self-assembled systems based on surfactants and polymers as stabilizers for citral in beverages (pp. 487-521). A 14pp. Index is also present.\" \u003cb\u003e--IFIS Publishing\u003c\/b\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eValue-Added Ingredients and Enrichment of Beverages\u003c\/i\u003e\u003ci\u003e, Volume Fourteen\u003c\/i\u003e in \u003ci\u003eThe Science of Beverages \u003c\/i\u003eseries\u003ci\u003e, \u003c\/i\u003etakes 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. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e1. An overview of Value-Added Ingredients and Enrichment of Beverages\u003cbr\u003e2. Nutritional and Biologically Active Compounds in Beverages: Sources and Recent Analytical Approaches for Determination\u003cbr\u003e3. Health Promoting Ingredients in beverages\u003cbr\u003e4. Phenolic Compounds as Functional Ingredients in Beverages\u003cbr\u003e5. Utilization of whey in the formulation of beverages with fruits and vegetables\u003cbr\u003e6. Novel strategies to supplement probiotics to non-dairy beverages\u003cbr\u003e7. Application of essential oils as additional ingredient in beverages\u003cbr\u003e8. Aloe vera – a valuable source of functional beverages\u003cbr\u003e9. Potential of antioxidants for functional beverages: the chlorogenic acid case to improve health through good business \u003cbr\u003e10. Lutein and Oxygenated Carotenoids in Beverages\u003cbr\u003e11. Omega 3 Beverages \u003cbr\u003e12. Anthocyanins as natural pigments in beverages\u003cbr\u003e13. Self-assembly designs as prospective stabilizers of the “notorious? Citral in Beverages\u003cbr\u003e14. Use of sweeteners in the beverage industry: Nutritional and health implications\u003cbr\u003e15. Gastrointestinal signal transduction mechanisms of low calorie sweeteners – Implication for nutrient absorption, transport and the neurohumoral systems of memory and cognition\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46649988841752,"sku":"9780128166871","price":158.69,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128166871.jpg?v=1694104918","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/value-added-ingredients-and-enrichments-of-beverages-volume-14-the-science-of-beverages-paperback-9780128166871","provider":"Freshly Printed Books","version":"1.0","type":"link"}