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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
    Milk
    Health benefits
    Probiotic
    Non-dairy
    Microbial content
    Functional beverages
    Biotechnology
    Date
    16/07/2014
    
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    URI
    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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