Trends in Non-alcoholic Beverages

Erscheinungsjahr 2019
ISBN: 978-0-12-816938-4
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 402 Seiten, Format (B × H): 235 mm x 191 mm, Gewicht: 810 g

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry.

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Traditional nonalcoholic fermented beverages
2. Nutrient profile and effects of non-alcoholic beverages
3. Labeling of nonalcoholic beverages
4. HACCP system for the nonalcoholic beverage industry
5. Shelf-life of nonalcoholic beverages
6. Intake of intense sweeteners from non-alcoholic beverages
7. Promotion of nonalcoholic beverages to children
8. Ready-to-drink tea
9. Cereal-based nonalcoholic beverages
10. Carbonated beverages
11. Energy Drinks
12. Nonalcoholic beer
13. Smoothies
14. Sparkling water
16. Reduced water

Über Autor(innen)

Galanakis, Charis M.
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.