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Functional and Speciality Beverage Technology

Автор: P. Paquin

Език:

Корици: С твърди корици

Издател: Elsevier Science & Technology

Наличност: Налично при издателя, по поръчка

Изпращаме след 28-34 дни

243.87 € 476.97 лв

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived...

Информация за книгата

Автор

P. Paquin

Език

Английски език

Корици

Книга - С твърди корици

Издадена

2009

страници

512

EAN

9781845693428

ISBN

1845693426

Enbook ID

05098397

Издател

Elsevier Science & Technology

Теглоt

1002

Размери

240 x 164 x 36

Пълно описание

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

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