The health benefits of probiotics are no secret—doctors from both the Western and Eastern medicine camps sing the praises of probiotics for their positive effects on digestion, metabolism, and the immune system. Enthusiasts of kombucha—a bubbly probiotic drink now sold regularly in stores from Manhattan delis to Seattle food co-ops—point to its high levels of B vitamins and amino acids, improving mood, energy levels, joint function, ligament health, and skin health. Now you can learn to make kombucha, as well as numerous other probiotic drinks, at home! With clear step-by-step directions, beautiful photographs, and more than seventy-five recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for: Kombucha Jun Kefir Lacto-fermented lemonade Ginger beer Cultured vegetable juices And more! In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Probiotic drinks have been a part of our lives going back to our most ancient of ancestors that depended upon primitive fermentation techniques for their food. While our bodies and lifestyles have evolved, our need for probiotics has remained constant. In fact, given our lifestyles and food choices, probiotics may be more important to our health than ever. You can gain the benefit of probiotics by introducing more of them into your diet and ensuring that you have a health population of good mirco-organisms in your digestive system. There are quite a few different ways that you can go about doing this, however none are quite as delicious as homemade probiotic drinks. Within this book you will find information about probiotics and how they work, along with some of the tastiest recipes available for homemade probiotics drinks. If you have had a bit of fear of making your own fermented beverages, leave that fear here because with this book you will see just how truly easy it can be to take charge of your health and regain a life that is healthy and vibrant with probiotic drinks.
FERMENTED BEVERAGES come in many VARIED FORMS, and FLAVOR'S OF PROBIOTIC DRINKS explores a VAST ARRAY of them. Replace GUT-DAMAGING Soda Pop with DELICIOUS, HEALING refreshing PROBIOTIC DRINKS! This book FLAVOR'S OF PROBIOTIC DRINKS is a user-friendly COMPENDIUM of ANCIENT WISDOM, MODERN METHODS, and INVENTIVE flavor COMBINATIONS. And, with DO-IT-YOURSELF and CONVENIENCE OPTIONS, there are a VARIETY of CHOICES to share HEALTH and LONGEVITY with your family. Invite MICROBES into your LIFE via some of THESE lively PROBIOTIC DRINKS & GET positive EFFECTS on DIGESTION, METABOLISM, and the IMMUNE SYSTEM. FLAVOR'S OF PROBIOTIC DRINKS eBook is EQUIPPED with EVERYTHING the BEGINNERS NEED to get ACQUAINTED with in an EASY to UNDERSTAND and STRAIGHTFORWARD way. Also COVERED the TOPICS in these Refreshing PROBIOTIC DRINKS are: Essential INFORMATION about HOME BREWING Delicious Probiotic, FERMENTED VARIETIES of Drinks, TIPS for SAFE & EASY PROCESS, Choosing EQUIPMENT, HEALTH BENEFITS and Much More Along with WIDE RANGE of SIMPLE Yet Enticing RECIPES for SODA POP, ROOT BEER, KOMBUCHA, JUN, REJUVELAC, KEFIR, KEFIR ICE CREAM, GINGER BEER, CULTURED VEGETABLE JUICES, SMOOTHIES & Many More NATURALLY FERMENTED Drinks FROM SCRATCH! This fizzy WONDER DRINK is PACKED full of ENZYMES, VITAMINS, MINERALS, AMINO ACIDS and PROBIOTICS that HELPS improving MOOD, ENERGY LEVELS, JOINT FUNCTION, LIGAMENT HEALTH, and SKIN HEALTH. With clear STEP-BY-STEP DIRECTIONS, BEAUTIFUL PHOTOGRAPHS, and more than SEVENTY-FIVE RECIPES, this is the ultimate GUIDE to HOMEMADE PROBIOTIC DRINKS. Health and Refreshment Be with You!
Replace gut-damaging soda pop with delicious, Healing REFRESHING PROBIOTIC DRINKS! With do-it-yourself and convenience options, there are a variety of choices to share health and longevity with your family. Discover A Safer, Cheaper, & Easy Ways To Make Your Own Unique Flavored KOMBUCHA, KEFIR, KEFIR ICE CREAM, YOGURT, GINGER BEER, JUN, REJUVELAC, CULTURED VEGETABLE JUICES, SMOOTHIES and Other Naturally Fermented Drinks From Scratch! This book REFRESHING PROBIOTIC DRINKS is equipped with everything the beginners need to get acquainted with in an easy to understand and straightforward way. Also covered the topics in Refreshing Probiotic Drinks are: Essential information about home brewing delicious probiotic, fermented varieties of drinks, tips for safe & easy process, about choosing equipment, secondary fermentation, health benefits and much more along with 60 delicious recipes for this fizzy wonder drink that is packed full of enzymes, vitamins, minerals and probiotics.
Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies
Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology. Highlights new concepts, innovative technologies and current concerns in the functional beverages field Covers detailed information on the engineering and processing of novel ingredients for health benefits Includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally,
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages
Transform your health with fermented probiotic drinks—bubbly and creamy, sweet and tart, and always delicious. It’s no secret that probiotics—the gut-friendly bacteria found in fermented foods—are a powerful superfood. They’ve been used for centuries to improve digestion, immunity, mood, and hormonal health. Plus, they’re uniquely healthful and perfect to enjoy any time of day and in any season. This beautifully illustrated cookbook makes it easy and fun to fit probiotics into your busy routine with refreshing fermented drinks you can make at home. It turns out there’s much, much more to enjoy beyond premade kombucha and kefir. Here are 50 recipes for eight different elixirs—from Chinese Jun to Mexican Pineapple Tepache—that will bring surprising flavors from around the world right to your table. Step by step, self-taught fermentation guru Felicity Evans explains how to: Stock your kitchen with expert tools and affordable ingredients Try your hand at both cultured fermentation (Pretty Vanilla, Rosewater and Chia Water Kefir) and wild fermentation (Beautifying Blueberry Beet Kvass) Recognize a successful ferment and troubleshoot when needed Confidently brew and enjoy a diverse menu of presentation-worthy drinks. With this complete resource at your fingertips, you’ll become a master of these handcrafted, healing drinks in no time.
|Author||: Prabhakar Shukla|
|Publisher||: GRIN Verlag|
|Release Date||: 2014-11-21|
|ISBN 10||: 3656843864|
|Pages||: 18 pages|
Scientific Essay from the year 2014 in the subject Nutritional Science, grade: 8.52, Gautam Buddha University (Gautam Buddha University (GBU), Greater Noida-201308, Uttar Pradesh, India), course: M.Tech, language: English, abstract: The aim of this study was to develop a probiotic beverage using whey and Watermelon juice Lactobacillus acidophilus was used as the probiotic organism. Optimization of the probiotic watermelon beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis. For best blend optimization, we used RSM 6.0 trial software. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of RSM trial version, The 65:35 blend ratio of whey and watermelon juice fermented for 24 hrs. gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 106 cfu ml-1.beverage kept for 20 days below refrigerated temp and 120 hrs. at ambient temperature for the analysis for sensory and changes in titrable acidity, pH, total viable count.
140 delicious probiotic smoothies and other drinks that cleanse and heal
Create your own collection of non-alcoholic, probiotic wonder drinks in your own kitchen! Kombucha is perhaps one of the most popular fermented probiotic health tonics on the market, promoting high levels of B Vitamins, antioxidants, and detoxifying properties. Doctors of both conventional and natural medicine agree that probiotics have positive effects on digestion, metabolism, immune system, and mental health. Fermented probiotic drinks help repopulate our intestinal tracts with healthy, friendly bacteria, which is essential to wellness. Good digestion, boosted immunity, improved brain function, and better mental health are all benefits that come with consuming kombucha and drinks like it. The Joy of Home Brewing Kombucha will show you how to create these beverages for you and your family using minimal equipment and ingredients. Via the more than 50 easy-to-follow recipes, you will learn how to brew: Delicious kombucha recipes Dairy-based kefir and yogurts Fruit and vegetable juice Kvass. The timeless and invigorating health tonic Rejuvilac And simple and delicious lacto-fermented sodas such as root beer, ginger ale, and ginger beer. By the end of this book, you’ll be armed with the basic skills and knowledge necessary to brew these healthy beverages safely at home.
Saying “Cheers!” Never Felt Better Fermented foods have taken the world by storm, largely due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. Of all fermented foods, drinks are some of the most versatile—and tasty! Think kombucha, kefir, and real ginger ale. Many of these items you can buy in the store, but making them at home is simple, economical, and even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Ferment Your Drinks is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long! Inside, you’ll learn: --Why to ferment your drinks --The history of fermentation and the value of traditional foods --The benefits of fermented drinks to your health --All the basics: the process, the tools, and how to get started --Five-minute recipes for lassis, fermented lemonade, and more --How to use starters to make kombucha, kefir, root beer, wine, and others again and again --Age-old recipes for kvass, switchel, vinegar, and mead --Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste Raise a glass to good health with Ferment Your Drinks!
|Author||: Joyce I. Boye|
|Publisher||: John Wiley & Sons|
|Release Date||: 2015-01-27|
|ISBN 10||: 1118504941|
|Pages||: 400 pages|
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
A comprehensive review of how the beverages we drink affect our health and nutrition. The authors discuss the health effects of a wide range of popular beverages, including alcohol, wine, fruit and vegetable juices, coffee and tea, chocolate, milk and milk products, weight management beverages, and soft drinks. Among the topics of current interest considered are the beneficial effects of wine, the harmful interactions of citrus juices with prescription drugs, tomato juice as an anticancer agent, the benefits of herbal teas, probiotic organisms in dairy and fermented dairy products, the value of sports beverages, the risks associated with the consumption of soft drinks, and the quality and content of bottled water.
|Author||: Fatih Yildiz|
|Publisher||: CRC Press|
|Release Date||: 2016-04-19|
|ISBN 10||: 9781420082081|
|Pages||: 451 pages|
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues.