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Nutrients in Beverages

Nutrients in Beverages Book
Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Academic Press
Release : 2019-06-07
ISBN : 0128169257
Language : En, Es, Fr & De

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Book Description :

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

Functional Foods and Beverages

Functional Foods and Beverages Book
Author : Nicolas Bordenave,Mario G. Ferruzzi
Publisher : John Wiley & Sons
Release : 2018-06-22
ISBN : 1118823206
Language : En, Es, Fr & De

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Book Description :

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.

Beverage Impacts on Health and Nutrition

Beverage Impacts on Health and Nutrition Book
Author : Ted Wilson,Norman J. Temple
Publisher : Humana Press
Release : 2016-02-24
ISBN : 3319236725
Language : En, Es, Fr & De

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Book Description :

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.

Comparative Stability of Phytonutrients in Functional Beverages Stored Under Different Environments

Comparative Stability of Phytonutrients in Functional Beverages Stored Under Different Environments Book
Author : Shirley Yunita Witarsa
Publisher : Unknown
Release : 2011
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Abstract: The increasing consumer demand for foods that can enhance health, coupled to desire for lower sugar and calories intake has made functional beverages very popular. One major challenge in functional beverages development is that most nutrients and vitamins added are sensitive to the processing and storage conditions. A new system for delivery of phytonutrients into a beverage was evaluated which uses an enclosed chamber attached to the bottle (caps) to keep the ingredients in the dry form until released just prior to consumption. This experiment investigated the ability of these caps to deliver and preserve the chemical integrity of nutrients used in the beverage industry including ascorbic acid, hydroxycitric acid, riboflavin, pyridoxine, pyridoxal phosphate, niacinamide, and caffeine. Formulations containing known amounts of each nutrient were stored under four different conditions: in a cap attached to a bottle(1) or stored in a bag (2), hot-filled (3) and dissolved in water (4). Three different storage environments were applied: at 37°C incubator without light exposure, at room temperature and exposed to light, at room temperature without light exposure. Samples were analyzed by HPLC-PDA-MS. Light exposure significantly reduced the stability of ascorbic acid, riboflavin, pyridoxine, and caffeine in commonly processed beverages. However, when ascorbic acid, riboflavin, pyridoxine, and caffeine stored in dry environment (inside a cap), significantly higher stability was obtained even under light exposure. Higher temperature storage significantly decreased the stability of ascorbic acid, hydroxycitric acid, and pyridoxal phosphate in commonly processed beverages. However, dry storage of those compounds resulted in higher stability under the same storage condition. No significant difference in niacinamide degradation rate among treatments in all storage conditions. There was also no significant difference of phytochemicals stability observed when stored in a cap off or on a bottled water. Light significantly affected the stability of betalains and anthocyanins when dissolved in water, resulting in clear or faded color solutions. Stability of these natural pigments increased when stored inside a cap. Our results indicate that the delivery of functional ingredients in the dry form inside a cap would improve stability, lower the manufacturing cost due to reduced losses, and provide functional beverages with more consistent nutritional value for customers.

Handbook of Alcoholic Beverages 2 Volume Set

Handbook of Alcoholic Beverages  2 Volume Set Book
Author : Alan J. Buglass
Publisher : Wiley
Release : 2011-02-14
ISBN : 9780470512029
Language : En, Es, Fr & De

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Book Description :

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Nutrition Standards for Foods in Schools

Nutrition Standards for Foods in Schools Book
Author : Institute of Medicine,Committee on Nutrition Standards for Foods in Schools
Publisher : National Academies Press
Release : 2007-09-14
ISBN : 9780309103831
Language : En, Es, Fr & De

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Book Description :

Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Nutrition Education 1972 1973 Hearings Ninety second Congress Second Session Ninety third Congress First Session Phosphate research and dental decay

Nutrition Education  1972  1973   Hearings  Ninety second Congress  Second Session   Ninety third Congress  First Session    Phosphate research and dental decay Book
Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher : Unknown
Release : 1973
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Nutrition Education 1972 1973 Hearings Ninety second Congress Second Session Ninety third Congress First Session Phosphate research and dental decay book written by United States. Congress. Senate. Select Committee on Nutrition and Human Needs, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health Book
Author : Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publisher : Springer Science & Business Media
Release : 2013-07-04
ISBN : 1461470765
Language : En, Es, Fr & De

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Book Description :

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health Book
Author : Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publisher : Springer Science & Business Media
Release : 2013-07-04
ISBN : 1461471109
Language : En, Es, Fr & De

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Book Description :

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

The Impact of Beverages on Ingestive Behavior

The Impact of Beverages on Ingestive Behavior Book
Author : Shanon L. Casperson
Publisher : MDPI
Release : 2019-04-18
ISBN : 3038978124
Language : En, Es, Fr & De

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Book Description :

Nutrients is planning a Special Issue focusing on beverages and ingestive behavior. This Special Issue will focus on research related to all aspects of beverage consumption and post-ingestive consequences. There continues to be much controversy surrounding the influence of beverage choice on health outcomes. Research investigating the impact of beverage choice has on human health and post-ingestive consequences continue to grow. We know from the growing body of literature that beverage choice has a substantial impact on metabolism, food reinforcement and eating behaviors.

Food Questions and Answers

Food Questions and Answers Book
Author : Anonim
Publisher : Council for Agricultural
Release : 1981
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Questions and Answers book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages Book
Author : Antonella Pasqualone,Carmine Summo
Publisher : MDPI
Release : 2021-06-09
ISBN : 303650706X
Language : En, Es, Fr & De

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Book Description :

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Fermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition Book
Author : Clifford Gastineau
Publisher : Elsevier
Release : 2013-07-19
ISBN : 0323146023
Language : En, Es, Fr & De

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Book Description :

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.

Agriculture Handbook

Agriculture Handbook Book
Author : Anonim
Publisher : Unknown
Release : 1986
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Set includes revised editions of some issues.

The Nutrition and Health Dictionary

The Nutrition and Health Dictionary Book
Author : Percy Russell,Anita Williams
Publisher : Jones & Bartlett Learning
Release : 1995
ISBN : 9780412989919
Language : En, Es, Fr & De

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Book Description :

This practical reference provides the most recent information available on every type of nutrient, including carbohydrates, fats proteins, lipids, water and electrolytes, minerals and trace elements, and fat- and water-soluble vitamins. Entries examine the foods themselves, as well as nutritional contents, chemical and biochemical structures, and metabolic pathways. A visually impressive volume, the text is enhanced with tables, formulae, diagrams, and illustrations. An extensive system of cross-references illustrates the relationships of additives, natural toxins, and food processing to health and disease. The entries present detailed caloric and nutrient information on individual foods, including grains, pulses, nuts seeds, vegetables, meats, fish, eggs, dairy products, oils and fats, herbs, spices, and beverages; place nutrition in a broader health context by examining the composition and structure of the body, absorption and metabolism of foods and nutrition-related disorders such as rickets, osteoporosis, scurvy, gout, diabetes, malnutrition, and obesity; explore both naturally occurring and human made food toxins, as well as food additives; and feature easy-to-follow metabolic maps and diagrams that follow nutrients from ingestion to incorporation and elimination, in addition to accessible tables of chemical, biochemical, and nutritional information that allow immediate comparisons of related items. The Nutrition and Health Dictionary is an invaluable reference for nutritionists, nurses, food scientists, allied health professionals, and other health care providers. It is also an outstanding source for students and researchers in nutrition and food science.

Effect of Halogen Treated Water on Micronutrients in Military Ration Beverages

Effect of Halogen Treated Water on Micronutrients in Military Ration Beverages Book
Author : Bonita M. Atwood,C. P. Dunne,ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA.
Publisher : Unknown
Release : 1989
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Halogen-micronutrient interactions in reconstituted military beverages were measured. Effects of halogen on micronutrient content and vice versa were determined. Halogen in purified water is completely destroyed upon mixing with standard beverage bases, whether the resulting beverage is acid or neutral. Both fortified and unfortified beverages have this effect--due to reactivity of beverage components, especially flavors and colors. The most reactive vitamin tested was ascorbic acid, which instantaneously removed all halogen from purified water. Even encapsulation did not completely counteract this effect. It was concluded that the effect of halogenating agent on micronutrient content of reconstituted beverages was negligible due to the presence of extremely reactive substances in beverage formulations and the large excess of ascorbic acid in most beverages. Commercially available encapsulation of vitamins will not protect halogens from reaction. Strict adherence to military field recommendations for water purification is required for microbiological safety when treated is added to the beverage bases now in rations. Keywords: Halogens; Iodine; Chlorine; Rations; Beverages; Nutrients; Water treatment; Micronutrients; Vitamins; Military rations; Food processing. (KT).

New Niche Nutraceuticals

New Niche Nutraceuticals Book
Author : Dorothy Kroll
Publisher : Unknown
Release : 1994
ISBN : 9781569651049
Language : En, Es, Fr & De

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Book Description :

Download New Niche Nutraceuticals book written by Dorothy Kroll, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology Book
Author : P Paquin
Publisher : Elsevier
Release : 2009-01-29
ISBN : 1845695569
Language : En, Es, Fr & De

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Book Description :

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

Handbook of Alcoholic Beverages 2 Volume Set

Handbook of Alcoholic Beverages  2 Volume Set Book
Author : Alan J. Buglass
Publisher : John Wiley & Sons
Release : 2011-01-13
ISBN : 9780470976654
Language : En, Es, Fr & De

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Book Description :

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Handbook of Alcoholic Beverages

Handbook of Alcoholic Beverages Book
Author : Alan J. Buglass
Publisher : Wiley
Release : 2011-02-14
ISBN : 9780470512029
Language : En, Es, Fr & De

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Book Description :

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.