Plant-Based Fermented Beverages and Key Emerging Processing Technologies

文献类型： 外文期刊

第一作者： Liu, X.

作者： Liu, X.;Xu, Xinyue;Cui, Huaitian;Xu, Jiaxin;Yuan, Zhiheng;Li, Jun;Zhu, Danshi;Liu, X.;Li, Jun;Zhu, Danshi;Liu, X.;Li, Jun;Zhu, Danshi;Liu, Jun;Li, Chunyang

作者机构：

关键词： Plant-based fermented beverages; fermentation; non-thermal processing technology

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.043； 五年影响因子：6.79 ）

ISSN： 8755-9129

年卷期：

页码：

收录情况： SCI

摘要： Plant-based beverages have become a hot spot in the development of functional foods with the increasing demand for nutrition and health food in recent years. However, common plant-based beverages have been plagued with poor sensory, flavor and stability. To solve these problems, fermentation of beneficial active strains (lactobacillus and yeasts) and non-thermal processing techniques were studied. Fermentation and non-thermal processing technologies had significant advantages in improving the flavor and quality of plant-based beverages and in retaining their nutritional properties, respectively. Therefore, this paper provided an overview of plant-based fermented beverages and emerging non-thermal processing technologies.

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