Functional and Medicinal Beverages Volume 11: The Science of Beverages
Coordonnateurs : Grumezescu Alexandru, Holban Alina Maria
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.
1. An Overview of Functional Beverages 2. The Emerging Trends of Functional and Medicinal Beverage Research and its Health Implication 3. Herbal Extracts – New Trends in Functional and Medicinal Beverages 4. Bioactive Compounds Incorporated into Functional Beverages 5. Effects and Mechanisms of Antioxidant Rich Functional Beverages on Disease Prevention 6. Anti-Cancer Potential of Functional and Medicinal Beverages 7. Medicinal Properties and Functional Components of Beverages 8. Development of Functional Beverages: The Case of Plant Sterol-Enriched Milk-Based Fruit Beverages 9. Herbal Beverages and Brain Function in Health and Disease 10. Functional Beverages from Cereals 11. Oak as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition 12. Kombucha as a Functional Beverage 13. Probiotic and Prebiotic Beverages 14. Probiotic Beverages: A Treatment Alternative of Metabolic Syndrome 15. A New Generation of Probiotic Functional Beverages Using Bioactive Compounds from Agro-Industrial Waste
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector(R&D, Gov. and academia)
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
- 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
Date de parution : 06-2019
Ouvrage de 562 p.
19x23.3 cm
Thème de Functional and Medicinal Beverages :
Mots-clés :
Agro-industrial waste; Alkaloids; Amino acids; Antiaging; Anticancer activity; Antimicrobial effect; Antioxidant; Antioxidant activity; Antioxidants; Beverages; Bioaccessibility; Bioactive compound; Bioactive compounds; Bioactivity; Bioavailability; Biologically active compounds; Biomolecules; Camellia sinesis; Cancer; Cancer prevention; Cardiovascular disease; Catechin; Cereals; Drinks; Fermented beverage; Flavonoids; Food science; Fruit beverages; Fruit juices; Fruits; Functional beverages; Functional components of beverages; Functional food; Gluconacetobacter xylinum; Glucuronic acid; Health benefit; Herbal extracts; Inflammation; Infusion; Juices; Kombucha; Medicinal beverages; Medicinal properties of beverages; Microbiome; Microencapsulation; Milk-based fruit beverages; Nutraceutical; Nutraceuticals; Nutritional claims; Oak; Obesity; Phenolic compounds; Phytase; Phytochemicals; Phytonutrients; Plant sterols; Polyphenol; Polyphenols; Prebiotic; Prebiotics; Probiotic; Probiotics; Quercus; Rooibos; Synbiotics; Tea; Tea fungus; Tisanes; Traditional beverages