Functional and Medicinal Beverages

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology.

1. An Overview of Functional Beverages 2. The Emerging Trends of Functional and Medicinal Beverage Research and its Health Implication 3. Herbal Extracts - New Trends in Functional and Medicinal Beverages 4. Bioactive Compounds Incorporated into Functional Beverages 5. Effects and Mechanisms of Antioxidant Rich Functional Beverages on Disease Prevention 6. Anti-Cancer Potential of Functional and Medicinal Beverages 7. Medicinal Properties and Functional Components of Beverages 8. Development of Functional Beverages: The Case of Plant Sterol-Enriched Milk-Based Fruit Beverages 9. Herbal Beverages and Brain Function in Health and Disease 10. Functional Beverages from Cereals 11. Oak as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition 12. Kombucha as a Functional Beverage 13. Probiotic and Prebiotic Beverages 14. Probiotic Beverages: A Treatment Alternative of Metabolic Syndrome 15. A New Generation of Probiotic Functional Beverages Using Bioactive Compounds from Agro-Industrial Waste