Caffeinated and Cocoa Based Beverages

Volume 8. The Science of Beverages
Erscheinungsjahr 2019
ISBN: 978-0-12-815864-7
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 543 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1110 g

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields.

Zielgruppe

<p>Food scientists, food chemists, food microbiologists, food engineers in the beverages sector(R&D, Gov. and academia)</p>

Autoren/Hrsg.

Holban

Grumezescu

Grumezescu, Alexandru

Holban, Alina Maria

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Functional and Medicinal Properties of Caffeine-Based Common Beverages
2. Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages
3. Exploiting Genetic and Phenotypic Diversity of Robusta Coffee (Coffea canephora L.) Landraces to Mitigate the Effects of Climate Change
4. Industrial Processing of CTC Black Tea
5. Caffeinated Beverages, Behavior, and Brain Structure
6. The Ability of Green Tea With Lowered Caffeine to Reduce Stress and Improve Sleep
7. Caffeine and Kidney Diseases
8. Caffeine in Beverages: Cardiovascular Effects
9. Analytical Approaches in Coffee Quality Control
10. Spray-Freeze-Drying of Coffee
11. Nutrients in Caffeinated Beverages - An Overview
12. Effects of Coffee on Intestinal Microbiota, Immunity, and Disease
13. The Microbiology of Cocoa Fermentation
14. Genetic Engineering in Coffee
15. Cocoa Industry - From Plant Cultivation to Cocoa Drinks Production

Über Autor(innen)

Grumezescu, Alexandru
Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

Holban, Alina Maria
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.