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Functional and Speciality Beverage Technology
Functional and Speciality Beverage Technology
Date: 30 April 2011, 05:35

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The book is divided into four main parts. The first section focuses on the ingredients and technologies which are a key element in the development of new functional beverages. Although consumers are demanding healthy beverages, they still want products with good texture, flavour and taste. The different chapters of this first section cover stability texture, new types of sweeteners, probiotics, fortifi cation and technology for extended shelf life.
The second part of the book highlights new developments in dairy-based beverages. Dairy has long been recognised as a healthy food and research has been undertaken to examine the healthy properties of the various compounds found in milk. The different chapters cover the increasing healthy properties of milk, from feeding cows, to milk- and whey-based
healthy drinks and the number of constituents in milk with healthy properties (omega 3 fatty acids, probiotics, bioactive proteins and peptides).
Finally, new results are presented on the small molecules of the fat globule
membrane, which possess healthy properties.

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