Download Nutrients In Beverages Book PDF

Download full Nutrients In Beverages books PDF, EPUB, Tuebl, Textbook, Mobi or read online Nutrients In Beverages anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Nutrients in Beverages

Nutrients in Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-06-07
  • Total pages :656
  • ISBN : 9780128169254
GET BOOK HERE

Summary : 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. Includes information on the health impact of various nutrients Discusses nutrients in beverages as a potential delivery system for nutraceuticals Presents research example detection techniques to assist in identifying nutrient types and functionalities

Handbook of Alcoholic Beverages, 2 Volume Set

Handbook of Alcoholic Beverages, 2 Volume Set
  • Author : Alan J. Buglass
  • Publisher :Unknown
  • Release Date :2011-01-13
  • Total pages :1208
  • ISBN : 0470976659
GET BOOK HERE

Summary : A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology
  • Author : P Paquin
  • Publisher :Unknown
  • Release Date :2009-01-29
  • Total pages :512
  • ISBN : 9781845695569
GET BOOK HERE

Summary : As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Production and Management of Beverages

Production and Management of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2018-12-07
  • Total pages :504
  • ISBN : 9780128157008
GET BOOK HERE

Summary : Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Beverage Impacts on Health and Nutrition

Beverage Impacts on Health and Nutrition
  • Author : Ted Wilson,Norman J. Temple
  • Publisher :Unknown
  • Release Date :2016-02-24
  • Total pages :369
  • ISBN : 9783319236728
GET BOOK HERE

Summary : This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages.​ Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.

Natural Beverages

Natural Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-06-21
  • Total pages :480
  • ISBN : 9780128166901
GET BOOK HERE

Summary : Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages

Functional and Medicinal Beverages

Functional and Medicinal Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-06-06
  • Total pages :562
  • ISBN : 9780128172636
GET BOOK HERE

Summary : Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology. Highlights new concepts, innovative technologies and current concerns in the functional beverages field Covers detailed information on the engineering and processing of novel ingredients for health benefits Includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages

Value-Added Ingredients and Enrichments of Beverages

Value-Added Ingredients and Enrichments of Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-06-22
  • Total pages :548
  • ISBN : 9780128166888
GET BOOK HERE

Summary : 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. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher :Unknown
  • Release Date :2014-04-05
  • Total pages :336
  • ISBN : 9780124046955
GET BOOK HERE

Summary : Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Nutrition Standards for Foods in Schools

Nutrition Standards for Foods in Schools
  • Author : Institute of Medicine,Committee on Nutrition Standards for Foods in Schools
  • Publisher :Unknown
  • Release Date :2007-09-14
  • Total pages :296
  • ISBN : 0309103835
GET BOOK HERE

Summary : Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Human Nutrition and Dietetics

Human Nutrition and Dietetics
  • Author : J. S. Garrow
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :847
  • ISBN : UOM:39015026841745
GET BOOK HERE

Summary :

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate
  • Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Panel on Dietary Reference Intakes for Electrolytes and Water
  • Publisher :Unknown
  • Release Date :2005-06-18
  • Total pages :638
  • ISBN : 9780309091589
GET BOOK HERE

Summary : Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

The Nutrition and Health Dictionary

The Nutrition and Health Dictionary
  • Author : Percy Russell,Anita Williams
  • Publisher :Unknown
  • Release Date :1995
  • Total pages :525
  • ISBN : 0412989913
GET BOOK HERE

Summary : This practical reference provides the most recent information available on every type of nutrient, including carbohydrates, fats proteins, lipids, water and electrolytes, minerals and trace elements, and fat- and water-soluble vitamins. Entries examine the foods themselves, as well as nutritional contents, chemical and biochemical structures, and metabolic pathways. A visually impressive volume, the text is enhanced with tables, formulae, diagrams, and illustrations. An extensive system of cross-references illustrates the relationships of additives, natural toxins, and food processing to health and disease. The entries present detailed caloric and nutrient information on individual foods, including grains, pulses, nuts seeds, vegetables, meats, fish, eggs, dairy products, oils and fats, herbs, spices, and beverages; place nutrition in a broader health context by examining the composition and structure of the body, absorption and metabolism of foods and nutrition-related disorders such as rickets, osteoporosis, scurvy, gout, diabetes, malnutrition, and obesity; explore both naturally occurring and human made food toxins, as well as food additives; and feature easy-to-follow metabolic maps and diagrams that follow nutrients from ingestion to incorporation and elimination, in addition to accessible tables of chemical, biochemical, and nutritional information that allow immediate comparisons of related items. The Nutrition and Health Dictionary is an invaluable reference for nutritionists, nurses, food scientists, allied health professionals, and other health care providers. It is also an outstanding source for students and researchers in nutrition and food science.

Food Marketing to Children and Youth

Food Marketing to Children and Youth
  • Author : Institute of Medicine,Board on Children, Youth, and Families,Food and Nutrition Board,Committee on Food Marketing and the Diets of Children and Youth
  • Publisher :Unknown
  • Release Date :2006-05-11
  • Total pages :536
  • ISBN : 9780309097130
GET BOOK HERE

Summary : Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children’s dietary and related health patterns are shaped by the interplay of many factorsâ€"their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environmentsâ€"all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth. This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.

Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-04-06
  • Total pages :543
  • ISBN : 9780128158654
GET BOOK HERE

Summary : Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Presents both functional and medicinal perspectives in beverage production Provides potential solutions for sustainable coffee and cocoa industry Includes novel research applications to foster research and product development

The Impact of Beverages on Ingestive Behavior

The Impact of Beverages on Ingestive Behavior
  • Author : Shanon L. Casperson
  • Publisher :Unknown
  • Release Date :2019-04-18
  • Total pages :166
  • ISBN : 9783038978121
GET BOOK HERE

Summary : Nutrients is planning a Special Issue focusing on beverages and ingestive behavior. This Special Issue will focus on research related to all aspects of beverage consumption and post-ingestive consequences. There continues to be much controversy surrounding the influence of beverage choice on health outcomes. Research investigating the impact of beverage choice has on human health and post-ingestive consequences continue to grow. We know from the growing body of literature that beverage choice has a substantial impact on metabolism, food reinforcement and eating behaviors.

Fermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition
  • Author : Clifford Felix Gastineau,William Jefferson Darby,Thomas Bourne Turner
  • Publisher :Unknown
  • Release Date :1979
  • Total pages :537
  • ISBN : UOM:39015000218357
GET BOOK HERE

Summary :

Composition of Foods

Composition of Foods
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1982
  • Total pages :173
  • ISBN : UIUC:30112054404733
GET BOOK HERE

Summary :

Fermented Beverages

Fermented Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-03-05
  • Total pages :673
  • ISBN : 9780128157039
GET BOOK HERE

Summary : Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Sports and Energy Drinks

Sports and Energy Drinks
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-05-14
  • Total pages :602
  • ISBN : 9780128165294
GET BOOK HERE

Summary : Sports and Energy Drinks, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products. As consumers seek ways to effectively replenish key nutrients after strenuous activity—while also balancing calories and vitamin intake—sports and energy drinks is one of the fastest growing markets in the industry. From protein to fruit, athlete to adolescent consumption, this book explores the key issues and challenges in developing products that meet consumer demand in a safe-and-effective manner. This series takes a multidisciplinary approach to help research and development professionals understand the scientific complexities of these unique beverages. As demand for sports and energy drinks is growing and with a more competitive market, this timely and useful resource will equip industry professionals with the tools they need to create new and innovative health-promoting products. Presents new findings on the health effects of sports and energy drinks Provides research analysis of existing products to promote new product innovation Includes information on trace minerals to promote safety and quality

Natural Beverages

Natural Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-06-21
  • Total pages :480
  • ISBN : 9780128166901
GET BOOK HERE

Summary : Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages