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Functional and speciality beverage technology /
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 coll...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Oxford :
CRC ; Woodhead Pub.,
2009.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Functional and specialitybeverage technology; Copyright; Contents; Contributor contact details; Preface; Part I Beverage ingredients and technology; 1 Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre; 1.1 Introduction; 1.2 Challenges faced when formulating functional beverages with a good stability, texture and mouthfeel; 1.3 Mechanism involved in texture and stabilisation of beverages; 1.4 Selecting the ingredients' properties and functionalities; 1.5 How to use hydrocolloid ingredients in beverages.
- 1.6 Formulation considerations1.7 Increasing the fibre content of beverages; 1.8 Future trends; 1.9 Sources of further information and advice; 1.10 References and bibliography; 2 Developments in sweeteners for functional and speciality beverages; 2.1 Introduction; 2.2 Sensory challenges of preparing sugar-free beverages; 2.3 Technical challenges in the preparation of sugar-free beverages; 2.4 Developments in natural high-potency sweeteners; 2.5 Sweetness potentiators; 2.6 Improving the taste of beverages containing novel sweeteners; 2.7 Sources of further information and advice.
- 2.8 References3 Probiotics as ingredients in functional beverages; 3.1 Introduction: the range of probiotic beverages and trends in the fortification of beverages with probiotics; 3.2 Probiotics and their health-effects; 3.3 Probiotic production technologies; 3.4 Growth and stability of probiotics in dairy beverages and in juices; 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 References; 4 Fortification of beverages with vitamins and minerals; 4.1 Introduction; 4.2 Fortification of beverages and health benefits; 4.3 Micronutrients; 4.4 Formulating with vitamins.
- 4.5 Water-soluble vitamins4.6 Fat-soluble vitamins; 4.7 Vitamin-vitamin interactions; 4.8 Vitamin overages; 4.9 Addition of minerals; 4.10 Future trends; 4.11 Conclusions; 4.12 References; 5 Fortification of beverages with products other than vitamins and minerals; 5.1 Introduction; 5.2 Polyphenols; 5.3 Carotenoids; 5.4 Oils; 5.5 Sterols; 5.6 Stimulants; 5.7 Botanicals; 5.8 Future trends; 5.9 Sources of further information and advice; 5.10 References; 6 Extended shelf-life beverages; 6.1 Introduction; 6.2 Processing methods for aseptic and extended shelf-life products.
- 6.3 Processing of low-acid milk and milk-like products6.4 Processing of juice and drinks (high-acid products); 6.5 Filling methods for aseptic and extended shelf-life products; 6.6 Aseptic packaging technologies for shelf-life extension; 6.7 Non-aseptic packaging technologies for shelf-life extension; 6.8 Effects of storage on product quality; 6.9 Future trends; 6.10 Sources of further information and advice; 6.11 References; Part II Dairy-based beverages; 7 Improving the nutritional quality of milk; 7.1 Introduction; 7.2 The health benefits of milk.