Functional and speciality beverage technology

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 coll...

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Bibliographic Details
Other Authors: Paquin, Paul.
Format: eBook
Language: English
Published: Boca Raton, Fla. : Oxford : CRC ; Woodhead Pub., 2009.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Non-alcoholic beverages.
Non-alcoholic beverages > Health aspects.
Non-alcoholic beverage industry.
Functional foods.
elektronické knihy
electronic books
ISBN: 9781845695569
9781601197788
9781845693428
9781420099874
Physical Description: 1 online zdroj (xvii, 500 p.) : ill.

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245 0 0 |a Functional and speciality beverage technology  |h [elektronický zdroj] /  |c edited by Paul Paquin. 
260 |a Boca Raton, Fla. :  |b CRC ;  |a Oxford :  |b Woodhead Pub.,  |c 2009. 
300 |a 1 online zdroj (xvii, 500 p.) :  |b ill. 
490 1 |a Woodhead Publishing in food science, technology, and nutrition 
504 |a Includes bibliographical references and index. 
520 |a 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 beveragesEssential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are consideredFocuses on methods to improve the nutritional and sensory quality and technological functionality of milk. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Non-alcoholic beverages. 
650 0 |a Non-alcoholic beverages  |x Health aspects. 
650 0 |a Non-alcoholic beverage industry. 
650 0 |a Functional foods. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Paquin, Paul. 
776 0 8 |i Print version:  |t Functional and speciality beverage technology.  |d Boca Raton, Fla. : CRC ; Oxford : Woodhead Pub., 2009  |z 9781845693428  |z 9781420099874  |w (OCoLC)244063654 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
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