Type

Journal Article

Authors

Paul D. Cotter
R Paul Ross
Colin Hill
Alan J Marsh

Subjects

Agriculture & Food Science

Topics
biotechnology novel probiotic beverage production fermented milks health promoting microbes non dairy substrates probiotic functional foods milk microbiology non dairy microbial content fermented beverages functional beverages health benefits

Fermented beverages with health-promoting potential: Past and future perspectives (2014)

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.
Collections Ireland -> Teagasc -> Food Biosciences
Ireland -> Teagasc -> Food Biosciences
Ireland -> Teagasc -> Food Programme
Ireland -> Teagasc -> Food Programme

Full list of authors on original publication

Paul D. Cotter, R Paul Ross, Colin Hill, Alan J Marsh

Experts in our system

1
Paul D. Cotter
Teagasc
Total Publications: 253
 
2
R Paul Ross
Teagasc
Total Publications: 441
 
3
Colin Hill
University College Cork
Total Publications: 351
 
4
Alan J Marsh
Teagasc