Description
Book SynopsisTrade Review"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
Table of Contents1. Traditional nonalcoholic fermented beverages 2. Nutrient profile and effects of non-alcoholic beverages 3. Labeling of nonalcoholic beverages 4. HACCP system for the nonalcoholic beverage industry 5. Shelf-life of nonalcoholic beverages 6. Intake of intense sweeteners from non-alcoholic beverages 7. Promotion of nonalcoholic beverages to children 8. Ready-to-drink tea 9. Cereal-based nonalcoholic beverages 10. Carbonated beverages 11. Energy Drinks 12. Nonalcoholic beer 13. Smoothies 14. Sparkling water 16. Reduced water
