Functional and Specialty Beverage Technology
By P Paquin
Published March 19th 2009 by CRC Press – 384 pages
Published March 19th 2009 by CRC Press – 384 pages
This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet.
Beverage Ingredients and Technology. Diary-Based Beverages. Plant-Based Beverages. Beverage Development and Consumption.
Name: Functional and Specialty Beverage Technology (Hardback) – CRC Press
Description: By P Paquin. This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation...
Categories: Dairy Science, Food Engineering, Nutraceuticals & Functional Foods