Articles liés à Functional and Speciality Beverage Technology
Synopsis
As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a 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. Part 1 considers essential ingredients, such as sweeteners, and formulation aspects, such as fortification and shelf-life extension. Part 2 focuses on dairy-based beverages, with chapters on milk quality and ingredients such as whey and MFGM. Part 3 reviews fruit juices, tea and other plant-based beverages.
Key Features: 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.
Contents: Part 1 Beverage ingredients and technology: Ingredient selection for stabilization and texture optimization of functional beverages and the inclusion of dietary fibre; Developments in sweeteners for functional and speciality beverages; Probiotics as ingredients in functional beverages; Fortification of beverages with vitamins and minerals; Fortification of beverages with products other than vitamins and minerals; Extended shelf-life beverages. Part 2 Dairy-based beverages: Improving the nutritional quality of milk; Improving the sensory quality, shelf-life and functionality of milk; Milk-based functional beverages; Whey-based functional beverages; Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages. Part 3 Plant-based beverages: New directions in fruit juice processing; Isolated soy protein usage in beverages; Sports beverages for optimising physical performance; Coffee as a speciality and functional beverage; Tea and tea-based functional beverages. Part 4 Beverage development and consumption: Consumer-oriented development of functional beverages; The role of beverages in a healthy diet: key issues and guidelines.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Professor Paul Paquin was Research Associate Dean of the Agriculture and Food Science Faculty, founder of the Nutraceuticals and Functional Foods Institute (INAF) and co-founder of the Dairy Research Centre (STELA) at Université Laval, Canada. He is well known for his research in the areas of milk proteins and peptides and functional beverages.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Functional and Speciality Beverage Technology
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Woodhead Publishing Limited, 2009
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Functional and Speciality Beverage Technology
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Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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ISBN 10 : 1845693426
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Functional and Speciality Beverage Technology
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Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Edité par
Woodhead Publishing, 2009
ISBN 10 : 1845693426
ISBN 13 : 9781845693428
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Couverture rigide
Vendeur : Salish Sea Books, Bellingham, WA, Etats-Unis
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Etat : Very Good. Very Good+; Hardcover; Very light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Dark gray and orange covers with title in white lettering; 2009, Woodhead Publishing; 512 pages; "Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)," by P Paquin. N° de réf. du vendeur SKU-W12EA04511269
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Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Functional and Speciality Beverage Technology
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 512 pp. Englisch. N° de réf. du vendeur 9781845693428
Quantité disponible : 2 disponible(s)
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Functional and Speciality Beverage Technology
Edité par
Woodhead Publishing Ltd, 2009
ISBN 10 : 1845693426
ISBN 13 : 9781845693428
Neuf
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Vendeur : Revaluation Books, Exeter, Royaume-Uni
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Hardcover. Etat : Brand New. 1st edition. 512 pages. 9.30x6.30x1.40 inches. In Stock. N° de réf. du vendeur __1845693426
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Functional and Speciality Beverage Technology
Edité par
Elsevier Science, 2009
ISBN 10 : 1845693426
ISBN 13 : 9781845693428
Neuf
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Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. N° de réf. du vendeur 9781845693428
Quantité disponible : 2 disponible(s)