文献类型： 外文期刊
作者： Liu, X. 1 ; Xu, Xinyue 1 ; Cui, Huaitian 1 ; Xu, Jiaxin 1 ; Yuan, Zhiheng 1 ; Liu, Jun 4 ; Li, Chunyang 5 ; Li, Jun 1 ; Zhu, Danshi 1 ;
作者机构： 1.Bohai Univ, Coll Food Sci & Technol, Jinzhou, Peoples R China
2.Bohai Univ, Grain & Cereal Food Bioefficient Transformat Engn, Jinzhou, Peoples R China
3.Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou, Peoples R China
4.Shandong Yuwang Ecol Food Ind Co Ltd, Dezhou, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Agroprod, Proc, Nanjing, Peoples R China
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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