Infodoc : Sciences, Techniques et Culture

Part 1 Beverage ingredients and technology
1 Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre
1.1 Introduction
1.2 Challenges faced when formulating functional beverages with a good stability, texture and mouthfeel
1.3 Mechanism involved in texture and stabilisation of beverages
1.4 Selecting the ingredients' properties and functionalities
1.5 How to use hydrocolloid ingr[...]

Part 1 Beverage ingredients and technology
1 Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre
1.1 Introduction
1.2 Challenges faced when formulating functional beverages with a good stability, texture and mouthfeel
1.3 Mechanism involved in texture and stabilisation of beverages
1.4 Selecting the ingredients' properties and functionalities
1.5 How to use hydrocolloid ingredients in beverages
1.6 Formulation considerations
1.7 Increasing the fibre content of beverages
1.8 Future trends
1.9 Sources of further information and advice
1.10 References and bibliography
2 Developments in sweeteners for functional and speciality beverages
2.1 Introduction
2.2 Sensory challenges of preparing sugar-free beverages
2.3 Technical challenges in the preparation of sugar-free beverages
2.4 Developments in natural high-potency sweeteners
2.5 Sweetness potentiators
2.6 Improving the taste of beverages containing novel sweeteners
2.7 Sources of further information and advice
2.8 References
3 Probiotics as ingredients in functional beverages
3.1 Introduction: the range of probiotic beverages and trends in the fortification of beverages with probiotics
3.2 Probiotics and their health-effects
3.3 Probiotic production technologies
3.4 Growth and stability of probiotics in dairy beverages and in juices
3.5 Future trends
3.6 Sources of further information and advice
3.7 References
4 Fortification of beverages with vitamins and minerals
4.1 Introduction
4.2 Fortification of beverages and health benefits
4.3 Micronutrients
4.4 Formulating with vitamins
4.5 Water -soluble vitamins
4.6 Fat -soluble vitamins
4.7 Vitamin-vitamin interactions
4.8 Vitamin overages
4.9 Addition of minerais
4.10 Future trends
4.11 Conclusions
4.12 References
5 Fortification of beverages with products other than vitamins and minerais
5 .1 Introduction
5.2 Polyphenols
5.3 Carotenoids
5.4 Oils
5.5 Sterols
5.6 Stimulant
5.7 Botanicals
5.8 Future trends
5.9 Sources of further information and advice
5.10 References
6 Extended shelf-life beverages
6.1 Introduction
6.2 Processing methods for aseptic and extended shelf-life products
6.3 Processing of low-acid milk and milk-like products
6.4 Processing of juice and drinks (high-acid products)
6.5 Filling methods for aseptic and extended shelf-life products
6.6 Aseptic packaging technologies for shelf-life extension
6.7 Non-aseptic packaging technologies for shelf-life extension
6.8 Effects of storage on product quality
6.9 Future trends
6.10 Sources of further information and advices
6.11 References
Part II Dairy-based beverages
7 Improving the nutritional quality of milk
7.1 Introduction
7.2 The health benefits of milk
7.3 Optimising the nutritional quality of milk by modifying the diet of the cow
7.4 Fortification of milk
7.5 Removal of undesirable compounds
7.6 Future trends
7.7 References
8 Improving the sensory quality, shelf-life and functionality of milk
8.1 Introduction
8.2 Improving the safety and shelf-life of milk and milk derivatives
8.3 Improving the sensory qualities of milk
8.4 Ingredients from milk and their applications
8.5 Milk-based beverages, and beverages that utilise ingredients from milk
8.6 Future trends
8.7 Sources of further information and advice
8.8 References
9 Milk-based functional beverages
9.1 Introduction
9.2 Basic properties of milk
9.3 Milk-based beverages
9.4 Effects of processing on milk-based beverages
9.5 Effects of stabilising hydrocolloids
9.6 Effects of small-molecule surfactants
9.7 Health trends
9.8 References
10 Whey-based functional beverages
10.1 Introduction: definition of whey beverages
10.2 History and current market status of whey beverages
10.3 Whey beverage types and their ingredients
10.4 Technological aspects of whey beverage production
10.5 Technological and physiological functionality, sensory quality and nutritional aspects
10.6 Future trends
10.7 Sources of further information and advice
10.8 References
11 Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages
11.1 Introduction
11.2 Milk fat globule membrane lipids
11.3 Milk fat globule membrane proteins
11.4 Technical aspects of the milk fat globule membrane
11.5 Beverages based on buttermilk
11.6 Beverages including prebiotic oligosaccharides
11.7 Colostrum and colostrum ingredients for functional dairy beverages
11.8 Other products and ingredients
11.9 Acknowledgements
10.10 References
Part III Plant-based beverages
12 New directions in fruit juice processing
12.1 Introduction: trends in the consumption of fruit
12.2 Brief overview of the health benefits of fruit juices
12.3 Processing technologies
12.4 Final product processing
12.5 Novel fruit juice-based products
12.6 Future trends and opportunities
12.7 Sources of further information and advice
13 Isolated soy protein usage in beveragesse
13 .1 Introduction
13.2 What is isolated soy protein?
13.3 Soy protein nutrition and health benefits
13.4 Formulating and processing of primary beverages
13.5 Optimizing beverage sensory qualities
13.6 Processing soy protein for function
13.7 Combining different nutrient sources for advantage
13.8 Future trends
13.9 References
14 Sports beverages for optimising physical performance
14.1 Introduction: challenges of athletic performance
14.2 Formulation of sports drinks ..
14.3 Carbohydrate content: concentration and type
14.4 Osmolality
14.5 Electrolyte composition and concentration
14.6 Flavouring components
14.7 Future trends: other active ingredients
14.8 Commercially available formulations
14.9 Sources of further information and advice
14.10 References and bibliography
15 Coffee as a speciality and functional beverage
15.1 Introduction
15.2 Production of coffee and coffee-based beverages
15.3 Coffee chemical composition and cup quality
15.4 The health benefits of coffee drinking
15.5 Future trends
15.6 Sources of further information and advice
15.7 Acknowledgements
15.8 References
16 Tea and tea-based functional beverages
16.1 Introduction: the range of teas and tea-based beverages and trends in their consumption
16.2 Overview of the health benefits of tea
16.3 Improving the quality of leaf and bagged teas
16.4 Production of tea-based beverages
16.5 Improving the nutrition al and sensory quality of tea-based beverages
16.6 Future trends
16.7 Sources of further information and advice
16.8 References
Part IV Beverage development and consumption
17 Consumer-oriented development of functional beverages
17.1 Introduction
17.2 Functional beverages: overview of market dynamics and new product development trends
17.3 Strategie marketing and new product development challenges in the functional beverages market
17.4 Consumer-oriented new product development and functional beverages
17.5 Consumer-oriented new product development case study: functional cosmetic beverages
17.6 Summary
17.7 Sources of further information and advice
17.8 References
18 The role of beverages in a heaIthy diet: key issues and guidelines
18.1 Introduction: role of beverages in a healthy diet and the need for guidelines for beverage consumption
18.2 The health benefits and costs of beverages
18.3 Guidelines for beverage consumption
18.4 Overview of different beverage terms and definitions
18.5 Guidelines for beverage consumption for different consumer groups: what is the proportion of energy from beverages a pers on should consume?
18.6 Recommendations to beverage manufacturers (beverage formulation, labeling, health claims )
18.7 Future trends
18.8 Acknowledgments
18.9 References
Index