Nutrients In Beverages
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Nutrients In Beverages
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Author : Alexandru Grumezescu
language : en
Publisher: Academic Press
Release Date : 2019-06-07
Nutrients In Beverages written by Alexandru Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-07 with Technology & Engineering categories.
Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry. Includes information on the health impact of various nutrients Discusses nutrients in beverages as a potential delivery system for nutraceuticals Presents research example detection techniques to assist in identifying nutrient types and functionalities
Beverages In Nutrition And Health
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Author : Ted Wilson
language : en
Publisher: Springer Science & Business Media
Release Date : 2003-11-05
Beverages In Nutrition And Health written by Ted Wilson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11-05 with Medical categories.
A comprehensive review of how the beverages we drink affect our health and nutrition. The authors discuss the health effects of a wide range of popular beverages, including alcohol, wine, fruit and vegetable juices, coffee and tea, chocolate, milk and milk products, weight management beverages, and soft drinks. Among the topics of current interest considered are the beneficial effects of wine, the harmful interactions of citrus juices with prescription drugs, tomato juice as an anticancer agent, the benefits of herbal teas, probiotic organisms in dairy and fermented dairy products, the value of sports beverages, the risks associated with the consumption of soft drinks, and the quality and content of bottled water.
Beverage Impacts On Health And Nutrition
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Author : Ted Wilson
language : en
Publisher: Humana Press
Release Date : 2016-02-24
Beverage Impacts On Health And Nutrition written by Ted Wilson and has been published by Humana Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-24 with Medical categories.
This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages. Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.
Beverage Consumption Habits Around The World Association With Total Water And Energy Intakes
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Author : Lluis Serra‐Majem
language : en
Publisher: MDPI
Release Date : 2018-07-04
Beverage Consumption Habits Around The World Association With Total Water And Energy Intakes written by Lluis Serra‐Majem and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-04 with Electronic books categories.
This book is a printed edition of the Special Issue "Beverage Consumption Habits around the World: Association with Total Water and Energy Intakes" that was published in Nutrients
Functional Foods And Beverages
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Author : Nicolas Bordenave
language : en
Publisher: John Wiley & Sons
Release Date : 2018-06-22
Functional Foods And Beverages written by Nicolas Bordenave and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-22 with Technology & Engineering categories.
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.
Composition Of Foods
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Author : Rena Cutrufelli
language : en
Publisher:
Release Date : 1986
Composition Of Foods written by Rena Cutrufelli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Beverages categories.
Taxing Caloric Sweetened Beverages Potential Effects On Beverage Consumption Calorie Intake And Obesity
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Author : Travis A. Smith
language : en
Publisher: DIANE Publishing
Release Date : 2010-11
Taxing Caloric Sweetened Beverages Potential Effects On Beverage Consumption Calorie Intake And Obesity written by Travis A. Smith and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11 with Business & Economics categories.
The link between high U.S. obesity rates and the over-consumption of added sugars, largely from sodas and fruit drinks, has prompted calls for a tax on caloric sweetened beverages (CSB). Faced with a tax, consumers may reduce consumption of these CSB and substitute non-taxed beverages, such as bottled water, juice, and milk. A tax-induced 20% price increase on CSB could cause an average reduction of 3.8 pounds of body weight over a year, for adults and an average of 4.5 pounds over a year, for children. Given these reductions in calorie consumption, results show an estimated decline in adult overweight prevalence and obesity prevalence, as well as the child at-risk-for-overweight prevalence and the overweight prevalence. Charts and tables.
Fermented Food Beverages In Nutrition
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Author : Clifford Gastineau
language : en
Publisher: Elsevier
Release Date : 2013-07-19
Fermented Food Beverages In Nutrition written by Clifford Gastineau and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-19 with Self-Help categories.
Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.
Contributions Of Nonalcoholic Beverages To The U S Diet
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Author : Oral Capps
language : en
Publisher:
Release Date : 2009
Contributions Of Nonalcoholic Beverages To The U S Diet written by Oral Capps and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.
This report analyzes consumer demand and nutritional issues associated with nonalcoholic beverages purchased for at-home use by looking at demographic variables such as household size, household income, education level, and region. The beverages include milk, carbonated soft drinks, bottled water, fruit juices, fruit drinks, coffee, tea, and isotonics (sports drinks). The report's focus is on the impact of nutritional quality from beverage purchase choices that a household makes, looking at the household's availability of calories, calcium, vitamin C, and caffeine from these beverage choices. Using the Daily Values on the Nutrition Facts portion of the food label as a reference, we find that nonalcoholic beverages purchased for at-home consumption provided, on a per-person basis: - 10 percent of daily value for calories. - 20 percent of the daily value for calcium. - 70 percent of daily value for vitamin C. Statistical analyses included the use of descriptive cross-tabulations and regression analyses, with profiles of households that were more or less likely to purchase the beverages, as well as key determinants associated with the probability of purchasing selected beverages.
Functional And Speciality Beverage Technology
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Author : P Paquin
language : en
Publisher: Elsevier
Release Date : 2009-01-29
Functional And Speciality Beverage Technology written by P Paquin and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-29 with Technology & Engineering categories.
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 collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk