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Fermented beverages with health-promoting potential: Past and future perspectives

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Fermented beverages, Milk, Health benefits, Probiotic, Non-dairy, Microbial content, Functional beverages, Biotechnology
Date
16/07/2014
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Food Biosciences
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http://hdl.handle.net/11019/675
 http://dx.doi.org/10.1016/j.tifs.2014.05.002
 http://www.sciencedirect.com/science/article/pii/S0924224414001058
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.
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.
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