Nutrients in Beverages

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

"This book which is Vol. 12 in the Science of Beverages series, discusses the role of nutrients in the beverages, also provides detailed information about the biological effects, nutritional properties, and characterization of beverage ingredients on health. This book is intended for researchers, students, research institutions, and industry." --IFIS Publishing

• 1. A Wide Perspective on Nutrients in Beverages 2. Nutrients, Energy Values, and Health Impact of Conventional Beverages 3. Functional and Molecular Role of Processed-Beverages Towards Healthier Lifestyle 4. Beverages: a Potential Delivery System for Nutraceuticals 5. Beverage Intake: Nutritional Role, Challenges, and Opportunities for Developing Countries  6. Nutrients, Bioactive Compounds, and Health Benefits of Functional and Medicinal Beverages7. Functionality of Bioactive Nutrients in Beverages8. Non-Dairy Probiotic and Prebiotic Beverages: Applications, Benefits, and Challenges  9. Nutritive Potential of Probiotics, Prebiotics, and Fibers in Functional Beverages  10. Amino Acids Composition of Must and Wine: Principal Factors that Determine their Contents and Contribution to the Human Diet  11. β-Cryptoxanthin–Enriched Satsuma Mandarin Juice12. Functional Beverages Produced by Lactic Acid Bacteria13. Enteral Nutrition Liquid Formulas: Current Evidence and Nutritional Composition14. Nutritional Properties of Table Olives and their Use in Cocktails15. Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages