دانلود کتاب Non-alcoholic Beverages

فهرست مطالب :

Front Cover......Page 1
Non-Alcoholic Beverages: Volume 6: The Science of Beverages......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 14
Series Preface......Page 18
Preface......Page 22
1.1 Introduction......Page 26
1.2 Bioactive Components of Tea......Page 27
1.3 Processing of Different Tea Varieties......Page 33
1.4 Antioxidant Properties of Tea......Page 39
1.5 Tea as an Antidiabetic Agent......Page 43
1.5.1 Suppression of Postprandial Hyperglycemia......Page 46
1.5.2 Inhibition of Advanced Glycation End Products (AGEs)......Page 48
1.5.3 Inhibition of AGE Action......Page 51
1.6 Protection Against Obesity......Page 55
1.6.1 Antiinflammatory Potential......Page 59
1.7 Protection Against Cardiovascular Disease......Page 61
1.8 Neuroprotective Role of Tea......Page 66
References......Page 71
Further Reading......Page 86
2.1 Introduction......Page 88
2.3.1 Fluoride Content of Tea......Page 91
2.3.2 Essential and Nonessential Element Contents of Tea......Page 92
2.4 Conclusions......Page 95
References......Page 96
3.1 Introduction......Page 98
3.2 Global Market......Page 99
3.3.1 Dairy Beverages......Page 102
3.3.2 Energy Beverages......Page 104
3.3.3 Fruits and Vegetables Beverages......Page 107
3.3.4 Sports Beverages......Page 109
3.4.1 Antiinflammation......Page 111
3.4.2 Antidiabetic......Page 112
3.4.3 Obesity......Page 113
3.4.4 Antioxidant Activity......Page 114
3.4.5 Cardiovascular Diseases......Page 115
3.4.6 Anticancer Effect......Page 118
References......Page 121
Further Reading......Page 130
4.1 Introduction to Hawk Tea......Page 132
4.2 The Original Plants of Hawk Tea and Their Resources......Page 133
4.3 Processing Technology of Hawk Tea......Page 135
4.4 Phytochemicals of Hawk Tea......Page 136
4.4.1 Extraction Technologies of Chemicals From Hawk Tea......Page 137
4.4.3 Secondary Metabolic Products of Hawk Tea......Page 139
4.5.1 Hepatoprotective Activity of Hawk Tea......Page 142
4.5.2 Hypoglycemic Activity of Hawk Tea......Page 143
4.5.3 Antiinflammatory Activity of Hawk Tea......Page 144
4.5.5 Antimicrobial Activity of Hawk Tea......Page 145
4.5.6 Other Pharmacological Activities of Hawk Tea......Page 146
4.6 Application and Limitation of Hawk Tea......Page 147
4.7 Conclusion......Page 148
References......Page 149
5.1 Introduction......Page 154
5.2.1 Fruits Composition and Market Demand......Page 156
5.2.2 Classification......Page 158
5.2.3 Fruit Mixtures for Increased Vitamin C Beverage......Page 161
5.2.4 Sensory Characteristics......Page 163
5.2.5 Researchers Concerning Elaboration of Mixed Fruit Beverages......Page 166
5.3 Influence of Fruit Ripening Stages on Bioactive Compound Level of Mixed Drinks......Page 169
5.4 Addition of Components With Functional and/or Health Allegation......Page 170
5.5.1 Definition and Importance of Rheology for Fruits Beverage Processing......Page 174
5.5.2 Application of the Data to Rheological Models......Page 176
5.5.3 Researchers Approaching Rheological Behavior of Fruit Beverages......Page 178
5.6 Final Considerations......Page 180
References......Page 181
Further Reading......Page 187
6.1 Introduction......Page 188
6.2 Production......Page 189
6.3 Chemical and Physical Properties......Page 191
6.4.1 Bioactive Peptides......Page 192
6.4.2.1 Phenolics in Tuba Beverage......Page 193
6.4.2.4 Reduction of Glucose Levels......Page 194
6.4.3 Exopolysaccharides......Page 195
6.4.4.1 Thiamine......Page 197
6.4.4.3 Niacin......Page 198
6.6 Microbial Population Changes During the Fermentation Process......Page 199
6.7 Product Quality and Regulation......Page 202
6.8 Potential Applications......Page 203
6.9 Conclusions......Page 204
References......Page 205
Further Reading......Page 209
7.1 Introduction......Page 210
7.2 Whey......Page 219
7.3 The Effects of Whey on Environmental Pollution......Page 220
7.4 The Use of Whey......Page 221
7.5 Whey Beverages......Page 222
7.6.1 Kefir......Page 225
7.6.2 Microbial Flora of Kefir......Page 226
7.6.3 Fermentation......Page 227
7.7.1 Preparation of Liquid Yeast With Kefir Grains......Page 228
7.7.2 Determination of Biodegradation Conditions......Page 230
7.7.3.2 Protein Determination......Page 231
Protein Determination With the Biuret Method......Page 232
Protein Determination With the Kjeldahl Method......Page 233
7.7.3.3 Media......Page 234
Lactobacillus Bacteria Count......Page 235
7.7.4 Bioreactors and Other Equipment......Page 236
7.8 Results for an Experimental Case Study......Page 237
7.9 Control Applications in Different Food Processing Industries......Page 245
References......Page 247
8.1 Introduction......Page 252
8.2 Physiochemical Characteristics......Page 254
8.2.2 Flavonoids and Phenolic Acids......Page 255
8.3 Thermophysical Characteristics......Page 259
8.4 Nutritional Value of ScJ......Page 260
8.4.1 Vitamins......Page 263
8.4.2 Nutrients......Page 264
8.4.3 Health Benefits......Page 265
8.4.4 Antioxidant Activity......Page 266
8.4.5 Anti-Neurointoxication Activity......Page 267
8.4.6 Antitumor Activity......Page 268
8.4.7 Antimicrobial Activity......Page 269
8.5 Gas Chromatography-Mass Spectroscopy Analysis of Phytocomponents in Juice Sample of Indian Cane: Saccharum barber .........Page 270
8.6 Hepatoprotection Activity......Page 272
8.7 Sugarcane Extract as a Sports Beverage......Page 273
8.9 Health Significance of Jaggery......Page 274
8.10 ScJ in Recombinant Protein Technology......Page 275
References......Page 277
9.1 Introduction......Page 284
9.2 Limits Between Experimental Findings and Benefits of Fruit Juice Consumption......Page 286
9.3 Experimental Section......Page 289
9.4.1 Cranberry......Page 290
9.4.3 Pomegranate......Page 291
9.4.4 Sour Cherry......Page 292
9.5.1 Polyphenol Content......Page 293
9.5.2 Antioxidant Potential......Page 294
9.5.3 Neuroprotective Potential......Page 295
9.5.4 Antidiabetic Potential......Page 297
9.5.5 Antiobesity Potential......Page 298
9.6 Discussion......Page 300
9.7 Conclusions and Perspectives......Page 303
References......Page 304
10.1 Introduction......Page 310
10.2.1 History of Tea......Page 311
10.2.2 Types of Tea......Page 313
10.2.2.3 Yellow Tea......Page 314
10.2.3 Chemical Composition......Page 315
10.2.3.6 Lipids and Volatile Components......Page 316
10.2.4 Functional Properties of Tea......Page 317
10.3.1 Fermentation an Ancient Story......Page 318
10.3.2 Diversity of Fermented Food......Page 319
10.4 Tea and Kombucha......Page 321
10.5 Microbiology of Kombucha Fermentation......Page 323
10.5.1 Bacterial Community......Page 324
10.5.2 Yeast......Page 327
10.6 Chemical Composition of KT......Page 330
10.7.1 Therapeutic Applications......Page 333
10.7.1.1 Antioxidant......Page 334
10.7.1.2 Antidiabetic......Page 335
10.7.1.3 Hepatoprotective......Page 336
Antibacterial......Page 337
Antifungal......Page 338
10.7.1.5 Antiinflammatory......Page 339
10.7.1.6 Anticancer......Page 340
10.7.1.7 Other Therapeutic Properties of KT......Page 341
10.8 Conclusion......Page 343
References......Page 344
11.1 Introduction......Page 354
11.2.1 Light Colored and Dark Colored Soybeans......Page 355
11.2.2 Nutritional Profile of Soybeans......Page 358
11.3 Soybean-Based Beverages......Page 359
11.3.1 Probiotic-Based Products......Page 362
11.3.2 Fortification With Various Ingredients......Page 365
11.4.1 Antihypercholesterolemic......Page 366
11.4.2 Antihypertensive Effects......Page 367
11.4.3 Regulation of Diabetes......Page 369
11.4.4 Antioxidant Defense......Page 372
11.4.5 Immunomodulatory Activities......Page 375
11.4.6 Chemopreventive Effects......Page 376
11.5 Safety Concerns......Page 378
11.6 Conclusion......Page 379
References......Page 380
Further Reading......Page 386
12.1 Introduction......Page 388
12.2 Fruit and Vegetable Drinks......Page 391
12.3 Phenolic Compounds......Page 392
12.3.1 Classification of Phenolic Compounds......Page 393
12.3.2 Potential Health Benefits of the Consumption of Phenolic Compound......Page 394
12.3.3 Bioavailability and Bioaccessibility......Page 397
12.3.4.1 Impact of Digestion on Phenolics......Page 399
12.3.4.2 Interaction Between Microbiota and Phenolics......Page 400
12.4 Dietary Fiber......Page 401
12.4.1 Dietary Fiber and Beverages......Page 402
12.4.2 Dietary Fiber and Beneficial Effects in Human Health......Page 404
12.5 Fermented Beverages......Page 406
12.5.1 Fermentation’s Impact Upon Polyphenols......Page 407
12.5.2 Health Benefits of Fermented, Phenolic-Rich Beverages......Page 409
12.5.3 Probiotic Fermented Beverages......Page 410
12.6.1 Soy Phenolic Compounds......Page 411
12.6.2 Soy Dietary Fiber......Page 413
12.7 Conclusion......Page 414
References......Page 415
13.1 Introduction......Page 432
13.2 Kinetic Models for Phytochemicals Thermal Degradation......Page 434
13.3 Kinetic Parameters for Phytochemicals Thermal Degradation in Extracts......Page 436
13.3.1 Anthocyanins......Page 437
13.3.2 Flavonoids......Page 443
13.3.3 Polyphenols......Page 447
13.3.4 Carotenoids......Page 449
13.3.5 Antioxidant Activity......Page 451
13.4.1 The Influence of Thermal Treatment on Phytochemicals......Page 453
13.4.2 Kinetic Parameters for Anthocyanins During Thermal Degradation of Natural Juices......Page 455
References......Page 458
14.1 Introduction......Page 466
14.2.1 Alpha-Tomatine......Page 469
14.2.2 Amygdalin......Page 470
14.2.3 Caffeine......Page 471
14.2.5 Dietary Fiber......Page 473
14.2.6 Enzyme Inhibitors......Page 474
14.2.8 Lectins......Page 475
14.2.11 Phytic Acid......Page 476
14.2.13 Saponin......Page 478
14.2.14 Tannins......Page 479
14.2.16 Vitamins......Page 480
14.2.17 Others......Page 482
14.3.1 Acrylamide......Page 483
14.3.2 Hydroxymethylfurfural......Page 485
14.3.3 Benzene......Page 487
14.3.5 4(5)-Methylimidazole......Page 488
14.4.1 Heavy Metals......Page 489
14.4.2 Pesticides......Page 490
14.5 Mycotoxins......Page 491
14.6 Food-Drug Interactions......Page 492
References......Page 495
Further Reading......Page 505
15.1 Introduction......Page 508
15.2.1 Turkish Tea......Page 509
15.2.2 Turkish Coffee......Page 512
15.2.3 Salep Beverage......Page 515
15.2.4 Lemonade......Page 518
15.2.6.1 Puerperant Sherbet (Lohusa Şerbeti, Kaynar)......Page 519
15.2.6.4 Sübye (İzmir Sherbet)......Page 523
15.3.1 Ayran......Page 525
15.3.2 Kefir......Page 527
15.3.3 Shalgam Juice......Page 528
15.3.4 Boza......Page 531
15.3.5 Hardaliye......Page 533
15.3.6 Gilaburu Juice......Page 535
References......Page 538
Further Reading......Page 546
Index......Page 548
Back Cover......Page 562