- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
The book provides the recent developments in value addition of coffee, tea, and soft drinks. The book also describes their chemistry, technology, and quality control with respect to raw materials as well as finished product, value-added product development, and marketing strategies.
Contents
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
