Overview
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.
Full Product Details
Author: Charis M. Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Academic Press Inc
Weight: 0.840kg
ISBN: 9780128169384
ISBN 10: 0128169389
Pages: 402
Publication Date: 30 August 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.
Reviews
""This book discusses the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages and covers traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This book is intended for Food scientists and researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods and also be purchased by University libraries and Institutes all around the world."" --IFIS Publishing
This book discusses the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages and covers traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This book is intended for Food scientists and researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods and also be purchased by University libraries and Institutes all around the world. --IFIS Publishing
Author Information
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.
