Value-Added Ingredients and Enrichments of Beverages

"This book, which belongs to Volume 14: The Science of Beverages series, discusses about the food and beverage enrichments. It discusses the novel technologies of extraction and production of enrichments, their variety, as well as their impact on product quality and consumers effects. This book is intended for researchers in the field of food and beverages, and also biotechnologists, industrial representatives interested in innovation, academic staff and students in food science, engineering, biology, and chemistry-related fields, pharmacology and medicine, and is an updated resource for any reader interested to find the basics and recent innovations in the most investigated fields in beverage engineering. It contains 15 chapters under the following headings: Additionally added ingredients and enrichment of beverages: an overview (pp. 1-35); Health-promoting ingredients in beverages (pp. 37-61); Enrichment of beverages with health beneficial ingredients (pp.63-99); Functional and nutraceutical ingredients from marine resources (pp. 101-171); Potential health-promoting effects of probiotics in dairy beverages (pp. 173-204); Novel strategies to supplement probiotics to nondairy beverages (pp. 205-232); Probiotics in nondairy matrixes: a potential combination for the enrichment and elaboration of dual functionality beverages (pp. 233- 263); Sugar-sweetened beverages consumption and long-term side effects on nutrition and health outcomes in pediatric age group (pp. 265-283); Phenolic compounds as functional ingredients in beverages (pp. 285-323); Potential of antioxidants for functional beverages to improve health through good business (pp. 325-352); Omega-3 beverages (pp. 353-382); Anthocyanins as natural pigments in beverages (pp. 383-428); High-pressure carbon dioxide treatment of fresh fruit juices (pp. 429-463); Quality performance assessment of gas injection during juice processing and conventional preservation technologies (pp. 465-485); and Self-assembled systems based on surfactants and polymers as stabilizers for citral in beverages (pp. 487-521). A 14pp. Index is also present."—IFIS Publishing