Description
Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields.- Presents both functional and medicinal perspectives in beverage production- Provides potential solutions for sustainable coffee and cocoa industry- Includes novel research applications to foster research and product development
Table of Contents
1. Functional and Medicinal Properties of Caffeine-Based Common Beverages2. Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages3. Exploiting Genetic and Phenotypic Diversity of Robusta Coffee (Coffea canephora L.) Landraces to Mitigate the Effects of Climate Change4. Industrial Processing of CTC Black Tea5. Caffeinated Beverages, Behavior, and Brain Structure6. The Ability of Green Tea With Lowered Caffeine to Reduce Stress and Improve Sleep7. Caffeine and Kidney Diseases8. Caffeine in Beverages: Cardiovascular Effects9. Analytical Approaches in Coffee Quality Control10. Spray-Freeze-Drying of Coffee11. Nutrients in Caffeinated Beverages - An Overview12. Effects of Coffee on Intestinal Microbiota, Immunity, and Disease13. The Microbiology of Cocoa Fermentation14. Genetic Engineering in Coffee15. Cocoa Industry - From Plant Cultivation to Cocoa Drinks Production
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