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|Title: ||Fermented beverages with health-promoting potential: Past and future perspectives|
|Authors: ||Marsh, Alan J.|
Ross, R. Paul
Cotter, Paul D.
|Keywords: ||Fermented beverages|
|Issue Date: ||16-Jul-2014|
|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.|
|Appears in Collections:||Food Biosciences|
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