Functional and Medicinal 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.

• 1. An Overview of Functional Beverages2. The Emerging Trends of Functional and Medicinal Beverage Research and its Health Implication3. Herbal Extracts – New Trends in Functional and Medicinal Beverages4. Bioactive Compounds Incorporated into Functional Beverages5. Effects and Mechanisms of Antioxidant Rich Functional Beverages on Disease Prevention6. 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 Beverages9. Herbal Beverages and Brain Function in Health and Disease10. Functional Beverages from Cereals 11. Oak as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition12. Kombucha as a Functional Beverage13. 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

"This book, which is Vol. 11 of The Science of Beverages series, discusses the new concepts, innovative technologies and current concerns in the functional beverages. It also covers detailed information on the engineering and processing of novel ingredients for health benefits. It also includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages. This book is intended for food scientists, food chemists, food microbiologists, food engineers in the beverages sector." --IFIS Publishing