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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/675

Title: Fermented beverages with health-promoting potential: Past and future perspectives
Authors: Marsh, Alan J.
Hill, Colin
Ross, R. Paul
Cotter, Paul D.
Keywords: Fermented beverages
Health benefits
Microbial content
Functional beverages
Issue Date: 16-Jul-2014
Publisher: Elsevier
Citation: Alan J. Marsh, Colin Hill, R. Paul Ross, Paul D. Cotter, Fermented beverages with health-promoting potential: Past and future perspectives, Trends in Food Science & Technology, Volume 38, Issue 2, August 2014, Pages 113-124, DOI:10.1016/j.tifs.2014.05.002.
Series/Report no.: Trends in Food Science & Technology;vol 38
Abstract: Fermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes. In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices. On the basis of recent developments, it is anticipated that fermented beverages will continue to be a significant component within the functional food market.
Description: peer-reviewed
URI: http://hdl.handle.net/11019/675
ISSN: 0924-2244
Appears in Collections:Food Biosciences

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