Natural Beverages Volume 13: The Science of Beverages

Langue : Anglais

Coordonnateurs : Grumezescu Alexandru, Holban Alina Maria

Couverture de l’ouvrage Natural Beverages

Résumé
Sommaire
Lectorat
Biographie
Commentaire

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.

1. An Overview About the Natural Beverages 2. Natural Beverages and their Role as Functional Foods 3. Natural Beverages of Assam and Its Ethno Medicinal Value 4. The Natural Beverages of the Iranian Cuisine 5. Herbal Beverages as a Source of Antioxidant Phenolics 6. Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties 7. Aguamiel: a Fresh Beverage from Agave spp. Sap with Functional Properties 8. Whey and Buttermilk: Neglected Sources of Valuable Beverages 9. Canapa Sativa L. and Moringa Oleifera as Naturally Functional Beverages: Innovative Trends 10. Hops: New Perspectives for an Old Beer Ingredient 11. Fruit and Vegetable Based Beverages: Nutritional Properties and Health Benefits 12. Neera: A Non-Alcoholic Nutritious Beverage from Unopened Inflorescence of Coconut Palm 13. Trends and Possibilities of the Usage of Medicinal Herbal Extracts in Beverage Production 14. Natural Fermented Beverages 15. Natural and Artificial Beverages: Exploring the pros and cons

Food scientists, food chemists, food microbiologists, food engineers in the beverages sector(R&D, Gov. and academia

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.
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.

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