Value-Added Ingredients and Enrichments of Beverages: Volume 14: The Science of Beverages

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 preservativesProvides research examples of health promoting ingredients in beverages to further research and developmentPresents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

1. An overview of Value-Added Ingredients and Enrichment of Beverages
2. Nutritional and Biologically Active Compounds in Beverages: Sources and Recent Analytical Approaches for Determination
3. Health Promoting Ingredients in beverages
4. Phenolic Compounds as Functional Ingredients in Beverages
5. Utilization of whey in the formulation of beverages with fruits and vegetables
6. Novel strategies to supplement probiotics to non-dairy beverages
7. Application of essential oils as additional ingredient in beverages
8. Aloe vera – a valuable source of functional beverages
9. Potential of antioxidants for functional beverages: the chlorogenic acid case to improve health through good business
10. Lutein and Oxygenated Carotenoids in Beverages
11. Omega 3 Beverages
12. Anthocyanins as natural pigments in beverages
13. Self-assembly designs as prospective stabilizers of the “notorious” Citral in Beverages
14. Use of sweeteners in the beverage industry: Nutritional and health implications
15. Gastrointestinal signal transduction mechanisms of low calorie sweeteners – Implication for nutrient absorption, transport and the neurohumoral systems of memory and cognition