(Engineering of) Caffeinated and cocoa based beverages:Volume 8. The Science of Beverages

图书简介

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.

1. Functional and Medicinal Properties of Caffeine-Based Common Beverages 2. Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages 3. Exploiting Genetic and Phenotypic Diversity of Robusta Coffee (Coffea canephora L.) Landraces to Mitigate the Effects of Climate Change 4. Industrial Processing of CTC Black Tea 5. Caffeinated Beverages, Behavior, and Brain Structure 6. The Ability of Green Tea With Lowered Caffeine to Reduce Stress and Improve Sleep 7. Caffeine and Kidney Diseases 8. Caffeine in Beverages: Cardiovascular Effects 9. Analytical Approaches in Coffee Quality Control 10. Spray-Freeze-Drying of Coffee 11. Nutrients in Caffeinated Beverages - An Overview 12. Effects of Coffee on Intestinal Microbiota, Immunity, and Disease 13. The Microbiology of Cocoa Fermentation 14. Genetic Engineering in Coffee 15. Cocoa Industry - From Plant Cultivation to Cocoa Drinks Production

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(Engineering of) Caffeinated and cocoa based beverages:Volume 8. The Science of Beverages （工程）含咖啡因和可可的饮料：卷8，饮料科学 食品科学技术基础学科

(Engineering of) Caffeinated and cocoa based beverages:Volume 8. The Science of Beverages

（工程）含咖啡因和可可的饮料：卷8，饮料科学
食品科学技术基础学科