rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Functional and speciality beverage technology
  name:
    name part: Paquin, Paul.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Oxford
    publisher: CRC
    publisher: Woodhead Pub.
    date issued: 2009
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xvii, 500 pages) : illustrations
  abstract: 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.
  table of contents: Cover; Functional and specialitybeverage technology; Copyright; Contents; Contributor contact details; Preface; Part I Beverage ingredients and technology; 1 Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre; 1.1 Introduction; 1.2 Challenges faced when formulating functional beverages with a good stability, texture and mouthfeel; 1.3 Mechanism involved in texture and stabilisation of beverages; 1.4 Selecting the ingredients' properties and functionalities; 1.5 How to use hydrocolloid ingredients in beverages.
  table of contents: 1.6 Formulation considerations1.7 Increasing the fibre content of beverages; 1.8 Future trends; 1.9 Sources of further information and advice; 1.10 References and bibliography; 2 Developments in sweeteners for functional and speciality beverages; 2.1 Introduction; 2.2 Sensory challenges of preparing sugar-free beverages; 2.3 Technical challenges in the preparation of sugar-free beverages; 2.4 Developments in natural high-potency sweeteners; 2.5 Sweetness potentiators; 2.6 Improving the taste of beverages containing novel sweeteners; 2.7 Sources of further information and advice.
  table of contents: 2.8 References3 Probiotics as ingredients in functional beverages; 3.1 Introduction: the range of probiotic beverages and trends in the fortification of beverages with probiotics; 3.2 Probiotics and their health-effects; 3.3 Probiotic production technologies; 3.4 Growth and stability of probiotics in dairy beverages and in juices; 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 References; 4 Fortification of beverages with vitamins and minerals; 4.1 Introduction; 4.2 Fortification of beverages and health benefits; 4.3 Micronutrients; 4.4 Formulating with vitamins.
  table of contents: 4.5 Water-soluble vitamins4.6 Fat-soluble vitamins; 4.7 Vitamin-vitamin interactions; 4.8 Vitamin overages; 4.9 Addition of minerals; 4.10 Future trends; 4.11 Conclusions; 4.12 References; 5 Fortification of beverages with products other than vitamins and minerals; 5.1 Introduction; 5.2 Polyphenols; 5.3 Carotenoids; 5.4 Oils; 5.5 Sterols; 5.6 Stimulants; 5.7 Botanicals; 5.8 Future trends; 5.9 Sources of further information and advice; 5.10 References; 6 Extended shelf-life beverages; 6.1 Introduction; 6.2 Processing methods for aseptic and extended shelf-life products.
  table of contents: 6.3 Processing of low-acid milk and milk-like products6.4 Processing of juice and drinks (high-acid products); 6.5 Filling methods for aseptic and extended shelf-life products; 6.6 Aseptic packaging technologies for shelf-life extension; 6.7 Non-aseptic packaging technologies for shelf-life extension; 6.8 Effects of storage on product quality; 6.9 Future trends; 6.10 Sources of further information and advice; 6.11 References; Part II Dairy-based beverages; 7 Improving the nutritional quality of milk; 7.1 Introduction; 7.2 The health benefits of milk.
  note: edited by Paul Paquin.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Non-alcoholic beverages
  subject:
    topic: Non-alcoholic beverages
    topic: Health aspects
  subject:
    topic: Non-alcoholic beverage industry
  subject:
    topic: Functional foods
  related item:
    title info:
      title: Functional and speciality beverage technology
    origin info:
      publisher: Boca Raton, Fla. : CRC ; Oxford : Woodhead Pub., 2009
    identifier: (OCoLC)244063654
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  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 090511
    record change date: 20240717213016.0
    record identifier: kn-ocn320763155
    language of cataloging:
      language term: eng