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

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    Author
    Marsh, Alan J.
    Hill, Colin
    Ross, R Paul
    Cotter, Paul D.
    Keyword
    Fermented beverages
    Functional Foods
    Novel probiotic beverage production
    Fermented milks
    Microbiology
    Non-dairy substrates
    Health promoting microbes
    Biotechnology
    Date
    20/05/2014
    
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    URI
    http://hdl.handle.net/11019/591; 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, Available online 20 May 2014, http://dx.doi.org/10.1016/j.tifs.2014.05.002.
    Abstract
    Highlights • Traditional fermented beverages are reviewed. • Microbiology and probiotic potential of beverages are considered. • Recent developments in novel probiotic beverage production. • Beverages produced from a number of different substrates are explored. • Review of enchancements (prebiotics, flavours and neutraceuticals). 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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