Non-alcoholic Beverages

Front Cover......Page 1
Non-Alcoholic Beverages: Volume 6: The Science of Beverages......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 14
Series Preface......Page 18
Preface......Page 22
 1.1  Introduction......Page 26
 1.2  Bioactive Components of Tea......Page 27
 1.3  Processing of Different Tea Varieties......Page 33
 1.4  Antioxidant Properties of Tea......Page 39
 1.5  Tea as an Antidiabetic Agent......Page 43
  1.5.1  Suppression of Postprandial Hyperglycemia......Page 46
  1.5.2  Inhibition of Advanced Glycation End Products (AGEs)......Page 48
  1.5.3  Inhibition of AGE Action......Page 51
 1.6  Protection Against Obesity......Page 55
  1.6.1  Antiinflammatory Potential......Page 59
 1.7  Protection Against Cardiovascular Disease......Page 61
 1.8  Neuroprotective Role of Tea......Page 66
 References......Page 71
 Further Reading......Page 86
 2.1  Introduction......Page 88
  2.3.1  Fluoride Content of Tea......Page 91
  2.3.2  Essential and Nonessential Element Contents of Tea......Page 92
 2.4  Conclusions......Page 95
 References......Page 96
 3.1  Introduction......Page 98
 3.2  Global Market......Page 99
  3.3.1  Dairy Beverages......Page 102
  3.3.2  Energy Beverages......Page 104
  3.3.3  Fruits and Vegetables Beverages......Page 107
  3.3.4  Sports Beverages......Page 109
  3.4.1  Antiinflammation......Page 111
  3.4.2  Antidiabetic......Page 112
  3.4.3  Obesity......Page 113
  3.4.4  Antioxidant Activity......Page 114
  3.4.5  Cardiovascular Diseases......Page 115
  3.4.6  Anticancer Effect......Page 118
 References......Page 121
 Further Reading......Page 130
 4.1  Introduction to Hawk Tea......Page 132
 4.2  The Original Plants of Hawk Tea and Their Resources......Page 133
 4.3  Processing Technology of Hawk Tea......Page 135
 4.4  Phytochemicals of Hawk Tea......Page 136
  4.4.1  Extraction Technologies of Chemicals From Hawk Tea......Page 137
  4.4.3  Secondary Metabolic Products of Hawk Tea......Page 139
  4.5.1  Hepatoprotective Activity of Hawk Tea......Page 142
  4.5.2  Hypoglycemic Activity of Hawk Tea......Page 143
  4.5.3  Antiinflammatory Activity of Hawk Tea......Page 144
  4.5.5  Antimicrobial Activity of Hawk Tea......Page 145
  4.5.6  Other Pharmacological Activities of Hawk Tea......Page 146
 4.6  Application and Limitation of Hawk Tea......Page 147
 4.7  Conclusion......Page 148
 References......Page 149
 5.1  Introduction......Page 154
  5.2.1  Fruits Composition and Market Demand......Page 156
  5.2.2  Classification......Page 158
  5.2.3  Fruit Mixtures for Increased Vitamin C Beverage......Page 161
  5.2.4  Sensory Characteristics......Page 163
  5.2.5  Researchers Concerning Elaboration of Mixed Fruit Beverages......Page 166
 5.3  Influence of Fruit Ripening Stages on Bioactive Compound Level of Mixed Drinks......Page 169
 5.4  Addition of Components With Functional and/or Health Allegation......Page 170
  5.5.1  Definition and Importance of Rheology for Fruits Beverage Processing......Page 174
  5.5.2  Application of the Data to Rheological Models......Page 176
  5.5.3  Researchers Approaching Rheological Behavior of Fruit Beverages......Page 178
 5.6  Final Considerations......Page 180
 References......Page 181
 Further Reading......Page 187
 6.1  Introduction......Page 188
 6.2  Production......Page 189
 6.3  Chemical and Physical Properties......Page 191
  6.4.1  Bioactive Peptides......Page 192
   6.4.2.1  Phenolics in Tuba Beverage......Page 193
   6.4.2.4  Reduction of Glucose Levels......Page 194
  6.4.3  Exopolysaccharides......Page 195
   6.4.4.1  Thiamine......Page 197
   6.4.4.3  Niacin......Page 198
 6.6  Microbial Population Changes During the Fermentation Process......Page 199
 6.7  Product Quality and Regulation......Page 202
 6.8  Potential Applications......Page 203
 6.9  Conclusions......Page 204
 References......Page 205
 Further Reading......Page 209
 7.1  Introduction......Page 210
 7.2  Whey......Page 219
 7.3  The Effects of Whey on Environmental Pollution......Page 220
 7.4  The Use of Whey......Page 221
 7.5  Whey Beverages......Page 222
  7.6.1  Kefir......Page 225
  7.6.2  Microbial Flora of Kefir......Page 226
  7.6.3  Fermentation......Page 227
  7.7.1  Preparation of Liquid Yeast With Kefir Grains......Page 228
  7.7.2  Determination of Biodegradation Conditions......Page 230
   7.7.3.2  Protein Determination......Page 231
    Protein Determination With the Biuret Method......Page 232
    Protein Determination With the Kjeldahl Method......Page 233
   7.7.3.3  Media......Page 234
    Lactobacillus Bacteria Count......Page 235
  7.7.4  Bioreactors and Other Equipment......Page 236
 7.8  Results for an Experimental Case Study......Page 237
 7.9  Control Applications in Different Food Processing Industries......Page 245
 References......Page 247
 8.1  Introduction......Page 252
 8.2  Physiochemical Characteristics......Page 254
  8.2.2  Flavonoids and Phenolic Acids......Page 255
 8.3  Thermophysical Characteristics......Page 259
 8.4  Nutritional Value of ScJ......Page 260
  8.4.1  Vitamins......Page 263
  8.4.2  Nutrients......Page 264
  8.4.3  Health Benefits......Page 265
  8.4.4  Antioxidant Activity......Page 266
  8.4.5  Anti-Neurointoxication Activity......Page 267
  8.4.6  Antitumor Activity......Page 268
  8.4.7  Antimicrobial Activity......Page 269
 8.5  Gas Chromatography-Mass Spectroscopy Analysis of Phytocomponents in Juice Sample of Indian Cane: Saccharum barber .........Page 270
 8.6  Hepatoprotection Activity......Page 272
 8.7  Sugarcane Extract as a Sports Beverage......Page 273
 8.9  Health Significance of Jaggery......Page 274
 8.10  ScJ in Recombinant Protein Technology......Page 275
 References......Page 277
 9.1  Introduction......Page 284
 9.2  Limits Between Experimental Findings and Benefits of Fruit Juice Consumption......Page 286
 9.3  Experimental Section......Page 289
  9.4.1  Cranberry......Page 290
  9.4.3  Pomegranate......Page 291
  9.4.4  Sour Cherry......Page 292
  9.5.1  Polyphenol Content......Page 293
  9.5.2  Antioxidant Potential......Page 294
  9.5.3  Neuroprotective Potential......Page 295
  9.5.4  Antidiabetic Potential......Page 297
  9.5.5  Antiobesity Potential......Page 298
 9.6  Discussion......Page 300
 9.7  Conclusions and Perspectives......Page 303
 References......Page 304
 10.1  Introduction......Page 310
  10.2.1  History of Tea......Page 311
  10.2.2  Types of Tea......Page 313
   10.2.2.3  Yellow Tea......Page 314
  10.2.3  Chemical Composition......Page 315
   10.2.3.6  Lipids and Volatile Components......Page 316
  10.2.4  Functional Properties of Tea......Page 317
  10.3.1  Fermentation an Ancient Story......Page 318
  10.3.2  Diversity of Fermented Food......Page 319
 10.4  Tea and Kombucha......Page 321
 10.5  Microbiology of Kombucha Fermentation......Page 323
  10.5.1  Bacterial Community......Page 324
  10.5.2  Yeast......Page 327
 10.6  Chemical Composition of KT......Page 330
  10.7.1  Therapeutic Applications......Page 333
   10.7.1.1  Antioxidant......Page 334
   10.7.1.2  Antidiabetic......Page 335
   10.7.1.3  Hepatoprotective......Page 336
    Antibacterial......Page 337
    Antifungal......Page 338
   10.7.1.5  Antiinflammatory......Page 339
   10.7.1.6  Anticancer......Page 340
   10.7.1.7  Other Therapeutic Properties of KT......Page 341
 10.8  Conclusion......Page 343
 References......Page 344
 11.1  Introduction......Page 354
  11.2.1  Light Colored and Dark Colored Soybeans......Page 355
  11.2.2  Nutritional Profile of Soybeans......Page 358
 11.3  Soybean-Based Beverages......Page 359
  11.3.1  Probiotic-Based Products......Page 362
  11.3.2  Fortification With Various Ingredients......Page 365
  11.4.1  Antihypercholesterolemic......Page 366
  11.4.2  Antihypertensive Effects......Page 367
  11.4.3  Regulation of Diabetes......Page 369
  11.4.4  Antioxidant Defense......Page 372
  11.4.5  Immunomodulatory Activities......Page 375
  11.4.6  Chemopreventive Effects......Page 376
 11.5  Safety Concerns......Page 378
 11.6  Conclusion......Page 379
 References......Page 380
 Further Reading......Page 386
 12.1  Introduction......Page 388
 12.2  Fruit and Vegetable Drinks......Page 391
 12.3  Phenolic Compounds......Page 392
  12.3.1  Classification of Phenolic Compounds......Page 393
  12.3.2  Potential Health Benefits of the Consumption of Phenolic Compound......Page 394
  12.3.3  Bioavailability and Bioaccessibility......Page 397
   12.3.4.1  Impact of Digestion on Phenolics......Page 399
   12.3.4.2  Interaction Between Microbiota and Phenolics......Page 400
 12.4  Dietary Fiber......Page 401
  12.4.1  Dietary Fiber and Beverages......Page 402
  12.4.2  Dietary Fiber and Beneficial Effects in Human Health......Page 404
 12.5  Fermented Beverages......Page 406
  12.5.1  Fermentation’s Impact Upon Polyphenols......Page 407
  12.5.2  Health Benefits of Fermented, Phenolic-Rich Beverages......Page 409
  12.5.3  Probiotic Fermented Beverages......Page 410
  12.6.1  Soy Phenolic Compounds......Page 411
  12.6.2  Soy Dietary Fiber......Page 413
 12.7  Conclusion......Page 414
 References......Page 415
 13.1  Introduction......Page 432
 13.2  Kinetic Models for Phytochemicals Thermal Degradation......Page 434
 13.3  Kinetic Parameters for Phytochemicals Thermal Degradation in Extracts......Page 436
  13.3.1  Anthocyanins......Page 437
  13.3.2  Flavonoids......Page 443
  13.3.3  Polyphenols......Page 447
  13.3.4  Carotenoids......Page 449
  13.3.5  Antioxidant Activity......Page 451
  13.4.1  The Influence of Thermal Treatment on Phytochemicals......Page 453
  13.4.2  Kinetic Parameters for Anthocyanins During Thermal Degradation of Natural Juices......Page 455
 References......Page 458
 14.1  Introduction......Page 466
  14.2.1  Alpha-Tomatine......Page 469
  14.2.2  Amygdalin......Page 470
  14.2.3  Caffeine......Page 471
  14.2.5  Dietary Fiber......Page 473
  14.2.6  Enzyme Inhibitors......Page 474
  14.2.8  Lectins......Page 475
  14.2.11  Phytic Acid......Page 476
  14.2.13  Saponin......Page 478
  14.2.14  Tannins......Page 479
  14.2.16  Vitamins......Page 480
  14.2.17  Others......Page 482
  14.3.1  Acrylamide......Page 483
  14.3.2  Hydroxymethylfurfural......Page 485
  14.3.3  Benzene......Page 487
  14.3.5  4(5)-Methylimidazole......Page 488
  14.4.1  Heavy Metals......Page 489
  14.4.2  Pesticides......Page 490
 14.5  Mycotoxins......Page 491
 14.6  Food-Drug Interactions......Page 492
 References......Page 495
 Further Reading......Page 505
 15.1  Introduction......Page 508
  15.2.1  Turkish Tea......Page 509
  15.2.2  Turkish Coffee......Page 512
  15.2.3  Salep Beverage......Page 515
  15.2.4  Lemonade......Page 518
   15.2.6.1  Puerperant Sherbet (Lohusa Şerbeti, Kaynar)......Page 519
   15.2.6.4  Sübye (İzmir Sherbet)......Page 523
  15.3.1  Ayran......Page 525
  15.3.2  Kefir......Page 527
  15.3.3  Shalgam Juice......Page 528
  15.3.4  Boza......Page 531
  15.3.5  Hardaliye......Page 533
  15.3.6  Gilaburu Juice......Page 535
 References......Page 538
 Further Reading......Page 546
Index......Page 548
Back Cover......Page 562