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Produktbild: Recent Trends in Soft Beverage

Recent Trends in Soft Beverage

Aus der Reihe Woodhead Publishing India

179,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.06.2011

Herausgeber

L. Jagan Mohan Rao

Verlag

Woodhead Pub India

Seitenzahl

276

Maße (L/B)

22,9/15,2 cm

Gewicht

521 g

Reihe

Woodhead Publishing India in F

Sprache

Englisch

ISBN

978-93-80308-12-8

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.06.2011

Herausgeber

L. Jagan Mohan Rao

Verlag

Woodhead Pub India

Seitenzahl

276

Maße (L/B)

22,9/15,2 cm

Gewicht

521 g

Reihe

Woodhead Publishing India in F

Sprache

Englisch

ISBN

978-93-80308-12-8

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  • Produktbild: Recent Trends in Soft Beverage
  • Preface Foreword Part I Introduction to coffee Origin and history of coffee Coffee production scenario Botany, agricultural practices and propagation Processing Chemical composition Additives in coffee Tasting of coffee Health benefits Introduction Antioxidant activity Anticarcinogenic activity Central Nervous System (CNS) Reproductive system Bone system Cardiovascular system Antidiabetes effect for type-2 diabetes Antimicrobial effect Recent trends in value addition Introduction Coffee beverage Canned coffee beverages Ready-mix coffee beverage Coffee jelly beverage Fortified coffee beverages Fortified coffee drink Honeyed coffee Coffee tablet Freeze-dried coffee tablets Flavoured coffee Coffee wine Candy from coffee beans Torrefacto coffee Germinated coffee Coffee filled packet Cookie formulation with coffee Coating of frozen pizza with coffee colorant Carbonated coffee Decaffeinated coffee Soluble coffee Instant hot cappuccino Monsoon coffee Coffee paste Value-added by-products Introduction Source of dietary fibre Coffee spirit Charcoal production Mushroom cultivation Production of citric acid and gibberellic acid Antioxidant compounds Source of natural food colour Production of aroma compounds Biogas production Source of phenolic compounds Summary and conclusion References Part II Introduction to tea Introduction Origin and history Tea production Botanical and taxonomical characteristics Cultivation practices Types of tea and processing Introduction Green tea Green brick tea Yellow tea White tea Oolong tea Black tea Comparison of tea quality Chemical composition and pharmalogical, medical properties of tea Introduction Diversity of therapeutic compounds in tea Pharmacological aspects associated with tea consumption High impact value-added products of tea Introduction Tea bags Instant tea Iced tea Herbal teas Tea concentrate Packet tea Carbonated bottled tea Flavoured tea Decaffeinated tea Fortified tea Tonic tea Tea cider Tea kombucha Toyoma kurocha Canned tea Instant tea granules Tea by-products Introduction Caffeine Polyphenols Tea dyes Triacontanol Tea seed oil Saponins Tea waste as extenders in polymers Summary and conclusion References Part III Introduction to soft drinks Soft drink Need of soft drinks Benefits of soft drinks Beverage consumption Introduction World market Major players of soft drinks in the world Indian scenario Market trends of functional drinks Expansion of soft drinks market Soft drink classification Introduction Ready-to-drink Concentrated soft drinks Other categories Ingredients of soft drinks Introduction Water Sweeteners Acidulants Colours Flavours Clouding agents Processing technology Introduction Handling Raw Material Pulping and Extraction Clarification Concentration Syrup Preparation Blending Pasteurisation Carbonation De-aeration Filling Packaging Clean-In-Place (CIP) System Quality control Introduction System quality control Sugar Product quality control Microbial control Packaging aspects Introduction Packaging methods Towards future Introduction Healthy carbonated beverages Functional drinks Mixed fruit juice beverages Carbonated beverages from jackfruit waste References Index