Overview

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry.

Full Product Details

Author:   Holban ,  Grumezescu
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.880kg
ISBN:  

9780128166895

ISBN 10:   0128166894
Pages:   480
Publication Date:   21 June 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. An Overview About the Natural Beverages 2. Natural Beverages and their Role as Functional Foods 3. Natural Beverages of Assam and Its Ethno Medicinal Value 4. The Natural Beverages of the Iranian Cuisine 5. Herbal Beverages as a Source of Antioxidant Phenolics 6. Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties 7. Aguamiel: a Fresh Beverage from Agave spp. Sap with Functional Properties 8. Whey and Buttermilk: Neglected Sources of Valuable Beverages 9. Canapa Sativa L. and Moringa Oleifera as Naturally Functional Beverages: Innovative Trends 10. Hops: New Perspectives for an Old Beer Ingredient 11. Fruit and Vegetable Based Beverages: Nutritional Properties and Health Benefits 12. Neera: A Non-Alcoholic Nutritious Beverage from Unopened Inflorescence of Coconut Palm 13. Trends and Possibilities of the Usage of Medicinal Herbal Extracts in Beverage Production 14. Natural Fermented Beverages 15. Natural and Artificial Beverages: Exploring the pros and cons

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Author Information

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. 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.

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