Nutrients in Beverages

Produk Detail:
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Pages : 656 pages
  • ISBN : 0128169257
  • Rating : /5 from reviews
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Download or Read online Nutrients in Beverages full in PDF, ePub and kindle. this book written by Alexandru Grumezescu and published by Academic Press which was released on 07 June 2019 with total page 656 pages. We cannot guarantee that Nutrients in Beverages book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry. Includes information on the health impact of various nutrients Discusses nutrients in beverages as a potential delivery system for nutraceuticals Presents research example detection techniques to assist in identifying nutrient types and functionalities

Nutrients in Beverages

Nutrients in Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 07 June 2019
GET THIS BOOK Nutrients in Beverages

Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges

Beverages in Nutrition and Health

Beverages in Nutrition and Health
  • Author : Ted Wilson,Norman J. Temple
  • Publisher : Springer Science & Business Media
  • Release : 05 November 2003
GET THIS BOOK Beverages in Nutrition and Health

A comprehensive review of how the beverages we drink affect our health and nutrition. The authors discuss the health effects of a wide range of popular beverages, including alcohol, wine, fruit and vegetable juices, coffee and tea, chocolate, milk and milk products, weight management beverages, and soft drinks. Among the topics of current interest considered are the beneficial effects of wine, the harmful interactions of citrus juices with prescription drugs, tomato juice as an anticancer agent, the benefits of herbal

Beverage Impacts on Health and Nutrition

Beverage Impacts on Health and Nutrition
  • Author : Ted Wilson,Norman J. Temple
  • Publisher : Humana Press
  • Release : 24 February 2016
GET THIS BOOK Beverage Impacts on Health and Nutrition

This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages.​ Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of

Functional Foods and Beverages

Functional Foods and Beverages
  • Author : Nicolas Bordenave,Mario G. Ferruzzi
  • Publisher : John Wiley & Sons
  • Release : 22 June 2018
GET THIS BOOK Functional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current

Handbook of Alcoholic Beverages

Handbook of Alcoholic Beverages
  • Author : Alan J. Buglass
  • Publisher : John Wiley & Sons
  • Release : 13 January 2011
GET THIS BOOK Handbook of Alcoholic Beverages

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale

Fermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition
  • Author : Clifford Gastineau
  • Publisher : Elsevier
  • Release : 19 July 2013
GET THIS BOOK Fermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process,

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
  • Author : Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
  • Publisher : Springer Science & Business Media
  • Release : 04 July 2013
GET THIS BOOK Handbook of Food Fortification and Health

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or

Nutrition Standards for Foods in Schools

Nutrition Standards for Foods in Schools
  • Author : Institute of Medicine,Committee on Nutrition Standards for Foods in Schools
  • Publisher : National Academies Press
  • Release : 14 September 2007
GET THIS BOOK Nutrition Standards for Foods in Schools

Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages
  • Author : Antonella Pasqualone,Carmine Summo
  • Publisher : MDPI
  • Release : 09 June 2021
GET THIS BOOK Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
  • Author : Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
  • Publisher : Springer Science & Business Media
  • Release : 04 July 2013
GET THIS BOOK Handbook of Food Fortification and Health

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or

The Impact of Beverages on Ingestive Behavior

The Impact of Beverages on Ingestive Behavior
  • Author : Shanon L. Casperson
  • Publisher : MDPI
  • Release : 18 April 2019
GET THIS BOOK The Impact of Beverages on Ingestive Behavior

Nutrients is planning a Special Issue focusing on beverages and ingestive behavior. This Special Issue will focus on research related to all aspects of beverage consumption and post-ingestive consequences. There continues to be much controversy surrounding the influence of beverage choice on health outcomes. Research investigating the impact of beverage choice has on human health and post-ingestive consequences continue to grow. We know from the growing body of literature that beverage choice has a substantial impact on metabolism, food reinforcement

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology
  • Author : P Paquin
  • Publisher : Elsevier
  • Release : 29 January 2009
GET THIS BOOK 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 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

Processing and Sustainability of Beverages

Processing and Sustainability of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 07 December 2018
GET THIS BOOK Processing and Sustainability of Beverages

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 24 March 2020
GET THIS BOOK Salt Fat and Sugar Reduction

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal

The Nutrition and Health Dictionary

The Nutrition and Health Dictionary
  • Author : Percy Russell,Anita Williams
  • Publisher : Jones & Bartlett Learning
  • Release : 04 December 1995
GET THIS BOOK The Nutrition and Health Dictionary

This practical reference provides the most recent information available on every type of nutrient, including carbohydrates, fats proteins, lipids, water and electrolytes, minerals and trace elements, and fat- and water-soluble vitamins. Entries examine the foods themselves, as well as nutritional contents, chemical and biochemical structures, and metabolic pathways. A visually impressive volume, the text is enhanced with tables, formulae, diagrams, and illustrations. An extensive system of cross-references illustrates the relationships of additives, natural toxins, and food processing to health and