Caffeinated and Cocoa Based Beverages: Volume 8. The Science of Beverages

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields.

1. Functional and Medicinal Properties of Caffeine-Based Common Beverages
2. Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages
3. Exploiting Genetic and Phenotypic Diversity of Robusta Coffee (Coffea canephora L.) Landraces to Mitigate the Effects of Climate Change
4. Industrial Processing of CTC Black Tea
5. Caffeinated Beverages, Behavior, and Brain Structure
6. The Ability of Green Tea With Lowered Caffeine to Reduce Stress and Improve Sleep
7. Caffeine and Kidney Diseases
8. Caffeine in Beverages: Cardiovascular Effects
9. Analytical Approaches in Coffee Quality Control
10. Spray-Freeze-Drying of Coffee
11. Nutrients in Caffeinated Beverages - An Overview
12. Effects of Coffee on Intestinal Microbiota, Immunity, and Disease
13. The Microbiology of Cocoa Fermentation
14. Genetic Engineering in Coffee
15. Cocoa Industry - From Plant Cultivation to Cocoa Drinks Production