Can I read Properties of Fermented Beverages from Food Wastes/By-Products on EtoBox?

Properties of Fermented Beverages from Food Wastes/By-Products by Elisabete M. C. Alexandre; Nuno F. B. Aguiar; Glenise B. Voss; Manuela E. Pintado is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Properties of Fermented Beverages from Food Wastes/By-Products about?

Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and

Who reads Properties of Fermented Beverages from Food Wastes/By-Products?

Author

Elisabete M. C. Alexandre; Nuno F. B. Aguiar; Glenise B. Voss; Manuela E. Pintado

Publisher

MDPI AG

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)