Functional and Speciality Beverage Technology Book

Functional and Speciality Beverage Technology


  • Author : Paul Paquin
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2009
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 1845693426
  • Total Read : 70
  • File Size : 6,7 Mb

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Functional and Speciality Beverage Technology Summary:

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet.

Functional and Speciality Beverage Technology Book

Functional and Speciality Beverage Technology


  • Author : P Paquin
  • Publisher : Elsevier
  • Release Date : 2009-01-29
  • Genre: Technology & Engineering
  • Pages : 512
  • ISBN 10 : 9781845695569
  • Total Read : 80
  • File Size : 20,5 Mb

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Functional and Speciality Beverage Technology Summary:

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 beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Functional and Specialty Beverage Technology Book

Functional and Specialty Beverage Technology


  • Author : P Paquin
  • Publisher : CRC Press
  • Release Date : 2009-03-19
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 1420099876
  • Total Read : 60
  • File Size : 17,8 Mb

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Functional and Specialty Beverage Technology Summary:

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet.

Milk Based Beverages Book

Milk Based Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2019-05-11
  • Genre: Technology & Engineering
  • Pages : 596
  • ISBN 10 : 9780128157114
  • Total Read : 66
  • File Size : 9,7 Mb

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Milk Based Beverages Summary:

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Engineering Tools in the Beverage Industry Book

Engineering Tools in the Beverage Industry


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2019-02-08
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9780128156988
  • Total Read : 93
  • File Size : 7,9 Mb

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Engineering Tools in the Beverage Industry Summary:

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for research and development in beverages. Offers analysis strategies for beverage quality evaluation. Presents analytical methods for ingredient authenticity.

Value Added Ingredients and Enrichments of Beverages Book

Value Added Ingredients and Enrichments of Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-06-22
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780128166888
  • Total Read : 81
  • File Size : 9,5 Mb

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Value Added Ingredients and Enrichments of Beverages Summary:

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Computer Vision Technology in the Food and Beverage Industries Book

Computer Vision Technology in the Food and Beverage Industries


  • Author : D-W Sun
  • Publisher : Elsevier
  • Release Date : 2012-08-13
  • Genre: Computers
  • Pages : 528
  • ISBN 10 : 9780857095770
  • Total Read : 60
  • File Size : 6,7 Mb

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Computer Vision Technology in the Food and Beverage Industries Summary:

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Preservatives and Preservation Approaches in Beverages Book

Preservatives and Preservation Approaches in Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-07-17
  • Genre: Technology & Engineering
  • Pages : 558
  • ISBN 10 : 9780128166864
  • Total Read : 65
  • File Size : 16,9 Mb

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Preservatives and Preservation Approaches in Beverages Summary:

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products