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Functions of Common Beverage Ingredients

  • Chapter
Beverage Impacts on Health and Nutrition

Part of the book series: Nutrition and Health ((NH))

Abstract

The numerous beverage brands, flavors, and products that include regular and diet carbonated soft drinks, juices, sports drinks, energy drinks, teas, coffees, beers, wines, and other alcoholic beverages represent a vast industry in the USA. Each beverage represents a unique profile of ingredients (chemicals) that are critical to defining the taste, function, and shelf-life of these products. By itself, the nonalcoholic beverage industry commands an impressive $141 billion direct economic impact and provides 233,000 jobs [1].

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Authors and Affiliations

  1. Department of Biology, Winona State University, 232 Pasteur Hall, Winona, MN, 55987, USA

    Heather N. Nelson, Kelli L. Rush & Ted Wilson Ph.D.

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  1. Heather N. Nelson
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  2. Kelli L. Rush
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  3. Ted Wilson Ph.D.
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Correspondence to Ted Wilson Ph.D. .

Editor information

Editors and Affiliations

  1. Winona State University Department of Biology, Winona, Minnesota, USA

    Ted Wilson

  2. Athabasca University Centre for Science, Athabasca, Alberta, Canada

    Norman J. Temple

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Nelson, H.N., Rush, K.L., Wilson, T. (2016). Functions of Common Beverage Ingredients. In: Wilson, T., Temple, N. (eds) Beverage Impacts on Health and Nutrition. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-319-23672-8_22

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  • DOI: https://doi.org/10.1007/978-3-319-23672-8_22

  • Publisher Name: Humana Press, Cham

  • Print ISBN: 978-3-319-23671-1

  • Online ISBN: 978-3-319-23672-8

  • eBook Packages: MedicineMedicine (R0)

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