Abstract
Several kinds of beverages are consumed not for food value but rather for thirst-quenching properties or for their stimulating effects. In this chapter three major groups are discussed: carbonated nonalcoholic beverages or soft drinks of which “soda pop” is characteristic; carbonated or noncarbonated mildly alcoholic beverages such as beer and wine; and nonalcoholic, noncarbonated stimulating beverages such as coffee and tea.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Beverages. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_19
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DOI: https://doi.org/10.1007/978-94-015-7262-0_19
Publisher Name: Springer, Dordrecht
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