Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry.
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Table of Contents
1. Traditional nonalcoholic fermented beverages2. 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
