• 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.