Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages.

• Presents a broad scope of topics and process solutions from experts in the beverages industry
• Covers the latest technologies and microbiological methods that enhance the health benefits of beverages
• Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products

Industry: Professionals within the beverage industry, R&D technologists, innovation teams, technicians and product development chemists. Academia: Post-doctoral researchers studying beverage-industry processes, teachers, lecturers and professors of beverages production, both under-graduate and post-graduate food science students who are undertaking projects in beverage production

1. Tea, the "Ambrosia" Beverage: Biochemical, Cellular, Molecular, and Clinical Evidences
   2. Essential Element Contents of Turkish Black Tea
   3. Functional Nonalcoholic Beverages: A Global Trend Toward a Healthy Life
   4. Hawk Tea, a Traditional and Healthy Natural Beverage in South China
   5. Development of Mixed Beverages Based on Tropical Fruits
   6. Tuba, a Fermented and Refreshing Beverage from Coconut Palm Sap
   7. Kefir-Type Drinks from Whey
   8. Physiochemical Characteristics, Nutritional Properties and Health Benefits of Sugarcane Juice
   9. Engineering and Biomedical Effect of Commercial Juices of Berries, Cherries, and Pomegranates with High Polyphenol Content
   10. Kombucha: A Promising Functional Beverage Prepared from Tea
   11. Engineered Soybean-Based Beverages and Their Impact on Human Health
   12. Potential Health Benefits of Fruit and Vegetable Beverage
   13. Kinetics of Phytochemicals Degradation During Thermal Processing of Fruit Beverages
   14. Toxicological Aspects of Ingredients Used in Nonalcoholic Beverages
   15. Functional and Traditional Nonalcoholic Beverages in Turkey