Functional and Medicinal Beverages: Volume 11: The Science of Beverages

Functional and Medicinal Beverages, a volume in The Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development to respond to the demands of consumers to rely on functional and medicinal beverages increases, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, analytical techniques to identify health beneficial elements. The contents of the book will bring readers up to date in the field making it useful for researchers and graduate students in various fields across food Science and technology.

Highlights new concepts, innovative technologies and current concerns in the functional beverages fieldCovers detailed information on engineering and processing of novel ingredients for health benefitsIncludes common and alternative ingredients for juices, vegetable blends, milk-based drinks and probiotic and prebiotic based alternative beverages

1. An Overview of Functional Beverages 2. The Emerging Trends of Functional and Medicinal Beverage Research and its Health Implication 3. Herbal Extracts – New Trends in Functional and Medicinal Beverages 4. Bioactive Compounds Incorporated into Functional Beverages 5. Effects and Mechanisms of Antioxidant Rich Functional Beverages on Disease Prevention 6. Anti-Cancer Potential of Functional and Medicinal Beverages 7. Medicinal Properties and Functional Components of Beverages 8. Development of Functional Beverages: The Case of Plant Sterol-Enriched Milk-Based Fruit Beverages 9. Herbal Beverages and Brain Function in Health and Disease 10. Functional Beverages from Cereals 11. Oak as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition 12. Kombucha as a Functional Beverage 13. Probiotic and Prebiotic Beverages 14. Probiotic Beverages: A Treatment Alternative of Metabolic Syndrome 15. A New Generation of Probiotic Functional Beverages Using Bioactive Compounds from Agro-Industrial Waste