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dc.contributor.authorMarsh, Alan J.*
dc.contributor.authorHill, Colin*
dc.contributor.authorRoss, R Paul*
dc.contributor.authorCotter, Paul D.*
dc.date.accessioned2014-06-09T10:20:57Z
dc.date.available2014-06-09T10:20:57Z
dc.date.issued20/05/2014
dc.identifier.citationAlan 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.en_GB
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/11019/591
dc.identifier.urihttp://dx.doi.org/10.1016/j.tifs.2014.05.002
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0924224414001058
dc.descriptionpeer-revieweden_GB
dc.description.abstractHighlights • 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.en_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesTrends in Food Science & Technology;
dc.subjectFermented beveragesen_GB
dc.subjectFunctional Foodsen_GB
dc.subjectNovel probiotic beverage productionen_GB
dc.subjectFermented milksen_GB
dc.subjectMicrobiologyen_GB
dc.subjectNon-dairy substratesen_GB
dc.subjectHealth promoting microbesen_GB
dc.subjectBiotechnologyen_GB
dc.titleFermented beverages with health-promoting potential: Past and future perspectivesen_GB
dc.typeArticleen_GB
dc.identifier.rmis5271
refterms.dateFOA2018-01-12T08:02:28Z


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