Beverages derived from fruits and vegetables are a rich source of vitamin C, carotenoids, phenolics and polyphenolics as well as other bioactives. The bioactives in nutraceutical beverages may act synergistically with one another and their effect may be amplified through fortification, cultivating practices, or biotechnological means. This book discusses factors in the formulation, chemistry, nutrition, and health effects of nutraceutical beverages.
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Editorial Reviews
About the Author
Professor Shahidi is currently a University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants. Deepthi K. Weerasinghe is at Firmenich Inc..
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Inside This Book
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First Sentence:
Nutraceutical beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
coffee melanoidins, total flavonone, advanced tea leaf, methionic acid, raw soymilk, isoflavone profile, hawthorn drink, volatile thiols, isoflavone families, taste dilution analysis, heated soymilk, green tea beverage, citrus juice products, hawthorn juice, noni fruit juice, readily extractable fraction, nutraceutical beverages, soymilk proteins, total anthocyanin content, heat processing conditions, bilberry anthocyanins, limonoid glucosides, acidic sterols, elderberry anthocyanins, common superscript letter Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, American Chemical Society, Food Sci, Food Agric, New York, Symposium Series, Free Rad, United States, Agilent Tech, Boca Raton, Food Res, Experimental Materials, Life Sci, Protein Technologies, Nakai Hasukappu, Academic Press, Bio-organic Chemistry, Dairy Sci, Difference Significance Group, Drug Res, Fisher Scientific, New Brunswick, Nippon Shokuhin Kogyo Gakkaishi, Oto Mikan, Palo Alto New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Nutraceutical beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
coffee melanoidins, total flavonone, advanced tea leaf, methionic acid, raw soymilk, isoflavone profile, hawthorn drink, volatile thiols, isoflavone families, taste dilution analysis, heated soymilk, green tea beverage, citrus juice products, hawthorn juice, noni fruit juice, readily extractable fraction, nutraceutical beverages, soymilk proteins, total anthocyanin content, heat processing conditions, bilberry anthocyanins, limonoid glucosides, acidic sterols, elderberry anthocyanins, common superscript letter Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, American Chemical Society, Food Sci, Food Agric, New York, Symposium Series, Free Rad, United States, Agilent Tech, Boca Raton, Food Res, Experimental Materials, Life Sci, Protein Technologies, Nakai Hasukappu, Academic Press, Bio-organic Chemistry, Dairy Sci, Difference Significance Group, Drug Res, Fisher Scientific, New Brunswick, Nippon Shokuhin Kogyo Gakkaishi, Oto Mikan, Palo Alto New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 34
books:
See all 34 books this book cites
- Fruit Phenolics by Jean-Jacques Macheix on page 130, and page 160
- The American Cranberry by Paul Eck on page 49, and page 51
- Phenolics in Food and Nutraceuticals by Fereidoon Shahidi on page 5, and page 158
- Sulfur Compounds in Foods (ACS Symposium) by Cynthia J. Mussinan on page 441, and page 442
- Anthocyanins in Fruits, Vegetables, and Grains by Giuseppe Mazza on page 130, and page 158
See all 34 books this book cites
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