Functional Fermented Beverages

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.

• Outlines the health benefits and sensory properties of traditional worldwide fermented beverages
• Summarizes latest processes applied in fermented beverages industry
• Includes valorization of by-products for fermented functional beverages production
• Presents opportunities and solutions for upscaling into multinational production systems through modernization and innovation
• Complies with local and international food safety authorizations