Overview

Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities is an insightful resource that delves into the functional properties and bioactive compounds found in these beverages. Once a staple in the human diet before the rise of processed foods, fermented beverages have resurged in popularity due to growing consumer interest in their health benefits. This book examines the latest processes applied to these beverages, exploring how upscaling can enhance the industry while preserving product safety and quality. It covers food processing methods such as thermal, mechanical, and membrane filtration, analyzing their impact on nutritional value and availability of bioactive compounds. It also explores plant-based fermented beverages as alternatives to milk-based products and discusses innovative beverages. By providing a comprehensive look at various traditional fermented beverages globally and their unique benefits, this book serves as a valuable resource for researchers and industry producers alike.

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9780443266218

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Belal J. Muhialdin's research covers food processes, plant-based proteins, designed foods, and health promoting functional foods including bioactive compounds generated during fermentation processes and their biological functions. Currently, he is focused on understanding the effect of different processes on the techno-functionality of plant-proteins, their health benefits and consumer acceptability.

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