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Beverages
Special Issues
Diversity and Flavor Innovations of Soft Drinks
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Diversity and Flavor Innovations of Soft Drinks

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 December 2018) | Viewed by 7510

Special Issue Editor

Dr. Kadri Koppel

E-Mail Website
Guest Editor
Department of Food Nutrition Dietetics and Health, Center for Sensory Analysis and Consumer Behavior， Kansas State University， 1310 Research Park Drive, 141 Ice Hall, 66502, Manhattan, KS, USA
Interests: method development and processing effect on sensory and aromatic properties and on consumer acceptance

Special Issue Information

Dear Colleagues,

Soft drinks are popular non-alcoholic beverages that often contain carbonated water, sweeteners, colors, and flavors. Soft drinks have often been scrutinized for various aspects, such as sweetener content and acidity.

This Special Issue on Diversity and Flavor Innovations of Soft Drinks is looking for original research manuscripts that capture formulation, technology, or packaging effects on product properties and on consumer acceptance. Manuscripts investigating this product category from different aspects such as nutrition, chemical composition, sensory attributes, volatile components, and consumer perceptions are welcome. Innovative product development and analysis approaches are encouraged.

Dr. Kadri Koppel
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (1 paper)

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Review

14 pages, 205 KiB  
Review
Carbonated Dairy Beverages: Challenges and Opportunities
by Daniel Newbold and Kadri Koppel
Beverages 2018, 4(3), 66; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030066 - 02 Sep 2018
Cited by 8 | Viewed by 7050
Abstract
Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become [...] Read more.
Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years, and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss the challenges and opportunities in this area. Full article
(This article belongs to the Special Issue Diversity and Flavor Innovations of Soft Drinks)
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