Recent Trends in Soft Beverages by R. Ramalakshmi, L. Jagan Mohan Rao

By R. Ramalakshmi, L. Jagan Mohan Rao

This e-book discusses contemporary traits in tender drinks. Chapters speak about chemical composition, health and wellbeing merits and by-products. fresh traits in worth addition also are tested in detail.

  • Explores fresh traits in delicate drinks from elements and class to processing and caliber control
  • Discusses chemical deposition, future health merits and by-products that includes the pharmacological and medicinal homes of tea
  • Examines fresh traits in price addition together with processing applied sciences and packaging aspects

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Recent Trends in Soft Beverages

This ebook discusses contemporary tendencies in smooth drinks. Chapters speak about chemical composition, health and wellbeing advantages and by-products. contemporary developments in price addition also are tested intimately. Explores fresh tendencies in gentle drinks from elements and class to processing and caliber controlDiscusses chemical deposition, healthiness merits and by-products that includes the pharmacological and medicinal homes of teaExamines contemporary developments in worth addition together with processing applied sciences and packaging features

Extra resources for Recent Trends in Soft Beverages

Sample text

The finished product may be marketed as whole or ground coffee beans [59]. 16 Germinated coffee Germinated coffee contains good balance of nutrients particularly, amino acids and it possesses a mild flavour. It may be used in both beverages and processed foods. Fresh coffee beans are immersed in water at a temperature of 5–50°C until they absorb the water required for germination. Water (20–40°C) is sprayed during germination process to avoid drying. After germination, these are washed with water to remove extraneous matter and dried until their water content is reduced to approximately 11% or below.

Samples made with roasted coffee powder displayed higher values for the presence of dark spots. All three formulations showed satisfactory acceptance levels when assessed [72]. 19 Coating of frozen pizza with coffee colorant Microwave processed pizza involved coating of the outer edge of the pizza crust with an aqueous colouring solution, containing an edible dispersion agent and a natural colorant such as coffee [73]. 20 Carbonated coffee It is sparkling carbonated beverage containing coffee brew, sugar, acid, carbon dioxide and preservatives.

It is found that acute administration of caffeine augments endothelium-dependent vasodilation, in healthy young men, through an increase in nitric oxide production. 8 Antidiabetes effect for type-2 diabetes The diabetes type-2 is known to be caused by 11 β-hydroxysteroid dehydrogenase type-1 (11b-HSD1) activity. Epidemiological studies demonstrated a beneficial effect of coffee consumption for the prevention of type- 2 diabetes. The coffee extract corresponding to an Italian Espresso, 30 Recent Trends in Soft Beverages inhibits recombinant and endogenous 11b-hydroxysteroid dehydrogenase type-1 (11b-HSD1) activity.

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