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

      Marsh, Alan J.; Hill, Colin; Ross, R Paul; Cotter, Paul D. (Elsevier, 20/05/2014)
      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.
    • Fermented beverages with health-promoting potential: Past and future perspectives

      Marsh, Alan J.; Hill, Colin; Ross, R Paul; Cotter, Paul D. (Elsevier, 16/07/2014)
      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.