Processing and Impact on Antioxidants in Beverages

Section 1: Composition and Characterization of Antioxidants

1. Anthocyanic compounds and antioxidant capacity in fortified wines 2. Endogenous antioxidants and antioxidant activities of beers 3. Antioxidants in coffee 4. Antioxidant Capacity of Green Tea (Camellia sinensis) 5. Antioxidant capacities of herbal infusions 6. Antioxidant capacity of soft drinks

Section 2: Effects of Production and Processing

7. Anti-oxidants in wine during fermentation 8. Effects of aging on the antioxidant capacity of red wines 9. Effects of varieties and growing conditions on antioxidant capacity of coffee 10. Effects of preparation techniques on the antioxidant capacity of coffee brews 11. Applications of Enzymes in Processing Green Tea Beverages: Impact on antioxidants 12. Antioxidant capacity of tea: Effect of processing and storage 13. Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors 14. Antioxidants of Rooibos beverages: Role of plant composition and processing 15. Antioxidant activity of mate tea and effects of processing 16. Antioxidants in goji berry juice (Lycium barbarum) and effects of processing steps 17. Acai (Euterpe oleracea Mart.) liquefied pulp for drinking and their antioxidant capacities during processing 18. The impact of processing and storage in the (poly)phenolic fraction of pomegranate juices 19. Influence of high-pressure and ultra-high pressure-homogenisation on antioxidants in fruit juice 20. Enzymatic debittering on antioxidant capacity of grapefruit juice 21. Production processes of orange juice and effects on antioxidant components 22. Total antioxidant capacity of flavoured waters 23. Antioxidant activity of soy-based drinks and effects of processing

Section 3: Selective Assays for Antioxidants

Dr. Preedy is a senior member of King's College London and Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine. Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well-being. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is an extremely experienced book editor, having edited influential works including but not limited to The Handbook of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse, The Handbook of Cannabis and Related Pathologies, The Neuroscience of Cocaine, and upcoming titles The Neuroscience of Alcohol, The Neuroscience of Nicotine, and more (all Elsevier).