Authors: Deepthi K. Weerasinghe, Fereidoon Shahidi, D. K. Weerasinghe, American Chemical Society, Division of Agricultural and Food Chemistry Staff (Contribution by), American Chemical Society, Meeting Staff
ISBN-13: 9780841238237, ISBN-10: 0841238235
Format: Hardcover
Publisher: An American Chemical Society Publication
Date Published: December 2003
Edition: (Non-applicable)
The symposium was held in Chicago in August 2001 to discuss beverages made from actual food, and the beneficial effects they may have on human health. They cover small fruits, berries, and citrus products; tea, coffee, and chocolate/cocoa; soy and milk; wine and beer; and isolation, activity, stability, and effects. Specific topics include cranberry phytochemicals and their health benefits, isoflavone stability in chocolate beverages, antioxidant characteristics of caseinophosphopeptides from bovine milk, amino acids and volatile compounds in the fermentation of inoculated wine musts, and isolating physiologically active compounds from nutritional beverages and vegetables by countercurrent chromatography. Distributed by Oxford University Press. Annotation ©2004 Book News, Inc., Portland, OR
Preface | ||
1 | Nutraceutical Beverages: An Overview | 1 |
2 | Anticancer and Antihypertensive Effects of Small Fruit Juices | 8 |
3 | Chemical Composition of Citrus Fruits (Orange, Lemon, and Grapefruit) with Respect to Quality Control of Juice Products | 24 |
4 | Cranberry Phytochemicals and Their Health Benefits | 35 |
5 | Flavor Compounds of Noni Fruit (Morinda citrifolia L.) Juice | 52 |
6 | Cardiovascular Protective Effects of Hawthorn | 62 |
7 | Anticancer Activity and Flavonoid Content of Various Citrus Juices | 76 |
8 | Antioxidant Activity of Anthocyanins In Vitro and In Vivo | 90 |
9 | Functional Components in Citrus Beverages | 103 |
10 | Red Berries and Their Health Benefits | 123 |
11 | Stability of Juice Beverages as Affected by Pectinmethylesterase | 133 |
12 | Antioxidant Activity of Blueberry and Other vaccinium Species | 149 |
13 | Aroma Changes in Green Tea Beverage during Processing and Storage | 162 |
14 | Isoflavone Stability in Chocolate Beverages | 189 |
15 | Influence of Melanoidins on the Aroma Staling of Coffee Beverage | 200 |
16 | Processing Green Tea Extracts to Make a Beverage Ingredient | 216 |
17 | The Influence of Roasting-Derived Polymeric Substances on the Bitter Taste of Coffee Brew | 229 |
18 | The Role of Flavanols and Their Related Oligomers in Cardiovascular Health | 237 |
19 | Proanthocyanidins, Bisflavanols, and Hydrolyzable Tannins in Green and Black Teas | 254 |
20 | Soy-Based Nutritional Beverages | 266 |
21 | Antioxidant Characterization of Caseinophosphopeptides from Bovine Milk | 279 |
22 | Structural Changes of Soymilk Proteins during Heating and Cooling, and Freeze-Gelation of Soymilk | 290 |
23 | Amino Acids and Volatile Compounds in the Fermentation of Inoculated Musts: Biogenic Amines in the Wines | 302 |
24 | Powerful Aromatic Volatile Thiols in Wines Made from Several Vitis vinifera Grape Varieties and Their Releasing Mechanisms | 314 |
25 | Activity-Guided Screening and Identification of Natural "Cooling" Compounds Formed from Carbohydrates and L-proline in Beer Malt | 338 |
26 | Identification of Maillard-Type Aroma Compounds in Winelike Model Systems of Cysteine-Carbonyls: Occurrence in Wine | 353 |
27 | Aroma Components of Wines from Chardonel: A French-American Hybrid Grape | 365 |
28 | Antioxidant Effects of Tetrahydro-[beta]-carboline Derivatives Identified in Aged Garlic Extract | 380 |
29 | Tetrahydro-[beta]-carboline Bioactive Alkaloids in Beverages and Foods | 405 |
30 | Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose | 427 |
31 | Isolation of Physiologically Active Compounds from Nutritional Beverages and Vegetables by Countercurrent Chromatography | 443 |
Author Index | 457 | |
Subject Index | 459 |