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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xiii 6. Series Preface - p. xix 7. Preface - p. xxi 8. 1: An Overview of Natural Beverages - p. xxiii 9. 2: Natural Beverages and Their Role as Functional Foods - p. 35 10. 3: Natural Beverages of Assam and its Ethno Medicinal Value - p. 71 11. 4: The Natural Beverages of the Iranian Cuisine - p. 105 12. 5: Herbal Beverages as a Source of Antioxidant Phenolics - p. 123 13. 6: Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties - p. 142 14. 7: Aguamiel a Fresh Beverage from Agave spp. Sap with Functional Properties - p. 177 15. 8: Whey and Buttermilk—Neglected Sources of Valuable Beverages - p. 208 16. 9: Canapa sativa L. and Moringa oleifera as Naturally Functional Beverages: Innovative Trends - p. 242 17. 10: Hops: New Perspectives for an Old Beer Ingredient - p. 265 18. 11: Fruit and Vegetable-Based Beverages—Nutritional Properties and Health Benefits - p. 301 19. 12: NEERA: A Nonalcoholic Nutritious Beverage from Unopened Inflorescence of Coconut Palm - p. 338 20. 13: Trends and Possibilities of the Usage of Medicinal Herbal Extracts in Beverage Production - p. 360 21. 14: Natural Fermented Beverages - p. 398 22. 15: Natural and Artificial Beverages: Exploring the Pros and Cons - p. 425 23. Index - p. 447
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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xiii 6. Series Preface - p. xix 7. Preface - p. xxi 8. 1: An Overview of Natural Beverages - p. xxiii 9. 2: Natural Beverages and Their Role as Functional Foods - p. 35 10. 3: Natural Beverages of Assam and its Ethno Medicinal Value - p. 71 11. 4: The Natural Beverages of the Iranian Cuisine - p. 105 12. 5: Herbal Beverages as a Source of Antioxidant Phenolics - p. 123 13. 6: Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties - p. 142 14. 7: Aguamiel a Fresh Beverage from Agave spp. Sap with Functional Properties - p. 177 15. 8: Whey and Buttermilk—Neglected Sources of Valuable Beverages - p. 208 16. 9: Canapa sativa L. and Moringa oleifera as Naturally Functional Beverages: Innovative Trends - p. 242 17. 10: Hops: New Perspectives for an Old Beer Ingredient - p. 265 18. 11: Fruit and Vegetable-Based Beverages—Nutritional Properties and Health Benefits - p. 301 19. 12: NEERA: A Nonalcoholic Nutritious Beverage from Unopened Inflorescence of Coconut Palm - p. 338 20. 13: Trends and Possibilities of the Usage of Medicinal Herbal Extracts in Beverage Production - p. 360 21. 14: Natural Fermented Beverages - p. 398 22. 15: Natural and Artificial Beverages: Exploring the Pros and Cons - p. 425 23. Index - p. 447
