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Contributor contact details xii
Preface xvi
Part I Beverage ingredients and technology
1 Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre M. J. Fallourd Danisco France L. Viscione 3
1.1 Introduction 3
1.2 Challenges faced when formulating functional beverages with a good stability, texture and mouthfeel 4
1.3 Mechanism involved in texture and stabilisation of beverages 5
1.4 Selecting the ingredients' properties and functionalities 8
1.5 How to use hydrocolloid ingredients in beverages 15
1.6 Formulation considerations 19
1.7 Increasing the fibre content of beverages 25
1.8 Future trends 34
1.9 Sources of further information and advice 35
1.10 References and bibliography 35
2 Developments in sweeteners for functional and speciality beverages S. E. Kemp M. G. Lindley 39
2.1 Introduction 39
2.2 Sensory challenges of preparing sugar-free beverages 41
2.3 Technical challenges in the preparation of sugar-free beverages 44
2.4 Developments in natural high-potency sweeteners 45
2.5 Sweetness potentiators 49
2.6 Improving the taste of beverages containing novel sweeteners 51
2.7 Sources of further information and advice 52
2.8 References 52
3 Probiotics as ingredients in functional beverages M. Saarela 55
3.1 Introduction: the range of probiotic beverages and trends in the fortification of beverages with probiotics 55
3.2 Probiotics and their health-effects 57
3.3 Probiotic production technologies 57
3.4 Growth and stability of probiotics in dairy beverages and in juices 60
3.5 Future trends 64
3.6 Sources of further information and advice 65
3.7 References66
4 Fortification of beverages with vitamins and minerals P. Berry Ottaway 71
4.1 Introduction 71
4.2 Fortification of beverages and health benefits 72
4.3 Micronutrients 73
4.4 Formulating with vitamins 73
4.5 Water-soluble vitamins 75
4.6 Fat-soluble vitamins 81
4.7 Vitamin-vitamin interactions 84
4.8 Vitamin overages 85
4.9 Addition of minerals 86
4.10 Future trends 89
4.11 Conclusions 90
4.12 References 90
5 Fortification of beverages with products other than vitamins and minerals J. Gruenwald 92
5.1 Introduction 92
5.2 Polyphenols 93
5.3 Carotenoids 95
5.4 Oils 96
5.5 Sterols 98
5.6 Stimulants 99
5.7 Botanicals 100
5.8 Future trends 104
5.9 Sources of further information and advice 105
5.10 References 105
6 Extended shelf-life beverages G. Rysstad Elopak K. Johnstone 107
6.1 Introduction 107
6.2 Processing methods for aseptic and extended shelf-life products 109
6.3 Processing of low-acid milk and milk-like products 110
6.4 Processing of juice and drinks (high-acid products) 113
6.5 Filling methods for aseptic and extended shelf-life products 115
6.6 Aseptic packaging technologies for shelf-life extension 117
6.7 Non-aseptic packaging technologies for shelf-life extension 121
6.8 Effects of storage on product quality 122
6.9 Future trends 124
6.10 Sources of further information and advice 127
6.11 References 129
Part II Dairy-based beverages
7 Improving the nutritional quality of milk D. I. Givens K. E. Kliem 135
7.1 Introduction 135
7.2 The health benefits of milk 139
7.3 Optimising the nutritional quality of milk by modifying the diet of the cow 143
7.4 Fortification of milk 156
7.5 Removal of undesirable compounds 160
7.6 Future trends 161
7.7 References 162
8 Improving the sensory quality, shelf-life and functionality of milk P. Kelly B. W. Woonton G. W. Smithers 170
8.1 Introduction 170
8.2 Improving the safety and shelf-life of milk and milk derivatives 171
8.3 Improving the sensory qualities of milk 184
8.4 Ingredients from milk and their applications 189
8.5 Milk-based beverages, and beverages that utilise ingredients from milk 205
8.6 Future trends 216
8.7 Sources of further information and advice 217
8.8 References 218
9 Milk-based functional beverages M. Mellema A. Bot 232
9.1 Introduction 232
9.2 Basic properties of milk 233
9.3 Milk-based beverages 238
9.4 Effects of processing on milk-based beverages 239
9.5 Effects of stabilising hydrocolloids 245
9.6 Effects of small-molecule surfactants 250
9.7 Health trends 250
9.8 References 255
10 Whey-based functional beverages P. Jelen 259
10.1 Introduction: definition of whey beverages 259
10.2 History and current market status of whey beverages 261
10.3 Whey beverage types and their ingredients 264
10.4 Technological aspects of whey beverage production 268
10.5 Technological and physiological functionality, sensory quality and nutritional aspects 272
10.6 Future trends 276
10.7 Sources of further information and advice 277
10.8 References 279
11 Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages R. Jimenez-Flores I. Higuera-Ciapara Y. Pouliot 281
11.1 Introduction 281
11.2 Milk fat globule membrane lipids 283
11.3 Milk fat globule membrane proteins 284
11.4 Technical aspects of the milk fat globule membrane 286
11.5 Beverages based on buttermilk 287
11.6 Beverages including prebiotic oligosaccharides 288
11.7 Colostrum and colostrum ingredients for functional dairy beverages 288
11.8 Other products and ingredients 291
11.9 Acknowledgements 292
11.10 References 292
Part III Plant-based beverages
12 New directions in fruit juice processing P. Ashurst 299
12.1 Introduction: trends in the consumption of fruit juices 299
12.2 Brief overview of the health benefits of fruit juices 300
12.3 Processing technologies 303
12.4 Final product processing 310
12.5 Novel fruit juice-based products 313
12.6 Future trends and opportunities 316
12.7 Sources of further information and advice 317
13 Isolated soy protein usage in beverages P.V. Paulsen 318
13.1 Introduction 318
13.2 What is isolated soy protein? 319
13.3 Soy protein nutrition and health benefits 321
13.4 Formulating and processing of primary beverages 328
13.5 Optimizing beverage sensory qualities 334
13.6 Processing soy protein for function 337
13.7 Combining different nutrient sources for advantage 339
13.8 Future trends 340
13.9 References 341
14 Sports beverages for optimising physical performance R. J. Maughan 346
14.1 Introduction: challenges of athletic performance 346
14.2 Formulation of sports drinks 347
14.3 Carbohydrate content: concentration and type 347
14.4 Osmolality 350
14.5 Electrolyte composition and concentration 351
14.6 Flavouring components 355
14.7 Future trends: other active ingredients 356
14.8 Commercially available formulations 362
14.9 Sources of further information and advice 362
14.10 References and bibliography 363
15 Coffee as a speciality and functional beverage A. Farah 370
15.1 Introduction 370
15.2 Production of coffee and coffee-based beverages 371
15.3 Coffee chemical composition and cup quality 376
15.4 The health benefits of coffee drinking 384
15.5 Future trends 388
15.6 Sources of further information and advice 389
15.7 Acknowledgements 390
15.8 References 390
16 Tea and tea-based functional beverages C. I. Heck E. Gonzalez de Mejia 396
16.1 Introduction: the range of teas and tea-based beverages and trends in their consumption 396
16.2 Overview of the health benefits of tea 402
16.3 Improving the quality of leaf and bagged teas 404
16.4 Production of tea-based beverages 408
16.5 Improving the nutritional and sensory quality of tea-based beverages 410
16.6 Future trends 411
16.7 Sources of further information and advice 412
16.8 References 413
Part IV Beverage development and consumption
17 Consumer-oriented development of functional beverages D. Sorenson J. Bogue 421
17.1 Introduction 421
17.2 Functional beverages: overview of market dynamics and new product development trends 422
17.3 Strategic marketing and new product development challenges in the functional beverages market 426
17.4 Consumer-oriented new product development and functional beverages 433
17.5 Consumer-oriented new product development case study: functional cosmetic beverages 434
17.6 Summary 444
17.7 Sources of further information and advice 445
17.8 References 445
18 The role of beverages in a healthy diet: key issues and guidelines B. M. Popkin G. M. Bray B. Caballero B. Frei W. C. Willett 451
18.1 Introduction: role of beverages in a healthy diet and the need for guidelines for beverage consumption 451
18.2 The health benefits and costs of beverages 452
18.3 Guidelines for beverage consumption 466
18.4 Overview of different beverage terms and definitions 466
18.5 Guidelines for beverage consumption for different consumer groups: what is the proportion of energy from beverages a person should consume? 469
18.6 Recommendations to beverage manufacturers (beverage formulation, labeling, health claims) 472
18.7 Future trends 474
18.8 Acknowledgments 475
18.9 References 476
Index 484
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