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Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities
Fermented beverages often have functional properties and contain bioactive compounds. Though these drinks were a large part of the human diet before the introduction of processed foods and beverages, they have only recently grown in popularity again due to consumer interest in their health benefits. Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities details the latest processes applied to fermented beverages and how they might be upscaled to grow the industry while preserving safety and quality of products. Food processing methods such as thermal, mechanical and membrane filtration are covered, and the effects of these processes on the nutritional value and the availability of the bioactive compounds are considered. Plant-based fermented beverages as an alternative to milk-based products and innovative beverages are also covered. Covering a range of global, traditional fermented beverages and their unique benefits, Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities is a complete resource that will benefit researchers and industry producers alike.
Book Details
- Publisher: Academic Press
- Publish Date: Oct 1st, 2025
- Pages: 415
- Language: English
- Edition: undefined - undefined
- Dimensions: 0.00in - 0.00in - 0.00in - 0.00lb
- EAN: 9780443266218
- Categories: • Food Science - General
About the Author
Muhialdin, Belal J.: - Belal J. Muhialdin's research covers food processes, plant-based proteins, designed foods, and health promoting functional foods including bioactive compounds generated during fermentation processes and their biological functions. Currently, he is focused on understanding the effect of different processes on the techno-functionality of plant-proteins, their health benefits and consumer acceptability.