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Consumer Acceptance of Fermented Drinks in Malaysia
Malaysian Journal of Social Sciences and Humanities (MJSSH), 2021 Fermented beverages have become a powerful player in the global beverage sector because of the increased demand for health products and their nutritional benefits to societies. This study aimed to identify consumer acceptance and willingness to pay for fermented drinks developed by MARDI.
Kasron, Norzalila +4 more
openaire +3 more sources
KOMBUCHA TEA: A STUDY ON THE HALAL OF FERMENTED DRINKS
International Journal Mathla’ul Anwar of Halal Issues, 2021 Kombucha is a fermented beverage made from tea and sugar. Kombucha has benefits for the health of the body, this is due to various kinds of content including antioxidants, antibacterial, intestinal detoxification, lowering blood pressure and increasing body immunity.
Dody Riswanto, Firman Rezaldi
openaire +3 more sources
Changes in Selected Quality Indices in Microbially Fermented Commercial Almond and Oat Drinks
Applied Sciences, 2022 (1) Background: Interest in plant analogues for food of animal origin is increasing. There are some pro-healthy food ingredients, such as odd-chain, cyclic, and branched fatty acids, that are perceived to be characteristic for food of animal origin or ...
Grzegorz Dąbrowski +5 more
doaj +2 more sources
Starter culture growth dynamics and sensory properties of fermented oat drink
Heliyon, 2023 In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures.
Mary-Liis Kütt +9 more
doaj +2 more sources
Vegan Fermented Drinks as an Alternative to Milk: Trend or Challenge?
Food Science and EngineeringThe attention given to food has increased in recent decades due to consumers' interest in the possible therapeutic and nutritional properties of foods. Eating habits are associated with the composition of the individual's gastrointestinal microbiota, so changes in the intake of macronutrients and fiber can induce changes in bacterial diversity.
Giovanna Camile Vaz Gonçalves +7 more
openaire +2 more sources
Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage. [PDF]
FoodsThe fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuable ...
Trajkovska B +3 more
europepmc +2 more sources
FermentationHygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However,
Toshika Mishra +2 more
doaj +2 more sources
A review on the microbiology of Ethiopian traditional fermented beverage products
Frontiers in NutritionTraditional fermented beverages are drinks produced locally on the basis of ethnic knowledge and consumed nearby the locality of production. Ethiopia is a country where a wide variety of traditional fermented beverages are prepared and consumed.
Guesh Mulaw +2 more
doaj +2 more sources
AgroLife Scientific Journal, 2023 Fermented beverages are products that involve biochemical changes during the microaerophilic processes under the action of microorganisms and their secreted enzymes.
E. Constantin +4 more
semanticscholar +1 more source