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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Acknowledgement to Reviewers of Beverages in 2018
Beverages, 2019 Rigorous peer-review is the corner-stone of high-quality academic publishing.[…]
Beverages Editorial Office
doaj +1 more source
Advanced Progress of Aseptic Filling Technology for Liquid Drinks
Shipin gongye ke-ji, 2022 In recent years, the extensive demand of consumers for health drinks such as sugar-reducing, sugar-free and alcohol-free drinks and the improvement of market awareness of the importance of green, environmental protection and circular economy have ...
Zhen TONG, Yanxiang GAO
doaj +1 more source
Acknowledgement to Reviewers of Beverages in 2015
Beverages, 2016 The editors of Beverages would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2015. [...]
Beverages Editorial Office
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Microorganisms, 2021 Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products ...
Patrycja Cichońska, M. Ziarno
semanticscholar +1 more source
Acknowledgement to Reviewers of Beverages in 2016
Beverages, 2017 The editors of Beverages would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2016. We greatly appreciate the contribution of expert reviewers, which is crucial to the journal’s editorial process.
Beverages Editorial Office
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Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea
Shipin gongye ke-ji, 2022 Tea aroma plays an important role in its quality and preference. A fully analysis of tea aroma characteristics will help guide tea processing and further improve its quality.
Xin SHU, Yanxiang GAO
doaj +1 more source
Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
core +2 more sources
Influence of blackberry juice addition on mead fermentation and quality [PDF]
Foods and Raw Materials, 2021 Introduction. Mead, one of the oldest alcoholic beverages that man consumed is obtained by fermentation of honey solution, and contains from 8 to 18% vol. ethanol.
Aleksandar Savić +3 more
doaj +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +4 more sources