Research on the characteristics of cereals beverage - braga

The phenomenon of food chain globalization has become more and more obvious, through the emergence of new challenges and risks to human health and consumers' interests. This aspect was observed especially through the avalanche of fast-food products and carbonated soft drinks. The solution of these problems is the return to nature and tradition, by promoting the food treasure left us by our ancestors. Braga, a natural fermented beverage, of oriental origin, obtained from a cereal mixture, was considered in the past a pharma-food due to its nutritional virtues. Its reintroduction in the food chain is a healthy alternative to what the present day market offers. The first part of the book addresses the importance and role of fermentative industry and shows the components of braga describing its origins, the variety of recipes and its nutritional virtues. The second part of the work focuses on appropriate investigations relating to the identification and dosage of specific flavors drink, as well as it analyzes and identifies trace elements and heavy metals in braga. The book is useful for students, academicians and for persons interested in proper nutrition.

Autorentext

Mrs. Sc. Eng. Ioana-Andreia Afilipoie graduated the Faculty of Food Engineering within " tefan cel Mare" University of Suceava in 2013. Assoc. Prof. Ph. D. Eng. Ioan Gontariu and Ph. D. Lecturer Alice Röu are teachers at the same university and involved in various scientific events. They have numerous publications in the field of Food Engineering.