Functional Fermented Beverages
Effects of Processing on Sensory and Nutritional Qualities
- 1st Edition - October 1, 2025
- Imprint: Academic Press
- Editor: Belal J. Muhialdin
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 6 6 2 1 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 6 6 2 2 - 5
Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities is an insightful resource that delves into the functional properties and bioactive compou… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteFunctional 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.
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.
- Outlines the health benefits and sensory properties of traditional worldwide fermented beverages
- Summarizes the latest processes applied in the fermented beverages industry
- Includes valorization of by-products for fermented, functional beverages production
- Presents opportunities and solutions for upscaling into multinational production systems through modernization and innovation
- Complies with local and international food safety authorizations
Higher education: Researchers in the area of fermented foods and beverages including professors, graduate students and postdoctoral scholars
1. Introduction to fermented non-alcoholic beverages
2. Traditional fermented beverages and their health benefits
3. Fermented beverages of Southeast Asia
4. Fermented beverages of Eastern Europe
5. Fermented beverages of Middle East
6. Fermented beverages of East Africa
7. Fermented beverages of South America
8. Fermentation microorganisms “the cell factory”
9. Flavors of fermented beverages
10 Rheological properties and mouthfeel
11. Thermal processing of fermented beverages
12. Non-thermal processing of fermented beverages
13. Membrane filtration applications in fermented beverages
14. Effects of processing on nutritional and sensory properties of fermented beverages
15. Industry 4.0 applications for fermented beverages
16. Food safety regulations
17. Novel plant-based substrates and underutilized fruits
18. From local business to large-scale commercialization
19. Upscaling of traditional fermented beverages to support women entrepreneurship
2. Traditional fermented beverages and their health benefits
3. Fermented beverages of Southeast Asia
4. Fermented beverages of Eastern Europe
5. Fermented beverages of Middle East
6. Fermented beverages of East Africa
7. Fermented beverages of South America
8. Fermentation microorganisms “the cell factory”
9. Flavors of fermented beverages
10 Rheological properties and mouthfeel
11. Thermal processing of fermented beverages
12. Non-thermal processing of fermented beverages
13. Membrane filtration applications in fermented beverages
14. Effects of processing on nutritional and sensory properties of fermented beverages
15. Industry 4.0 applications for fermented beverages
16. Food safety regulations
17. Novel plant-based substrates and underutilized fruits
18. From local business to large-scale commercialization
19. Upscaling of traditional fermented beverages to support women entrepreneurship
- Edition: 1
- Published: October 1, 2025
- Imprint: Academic Press
- No. of pages: 415
- Language: English
- Paperback ISBN: 9780443266218
- eBook ISBN: 9780443266225
BM
Belal J. Muhialdin
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.
Affiliations and expertise
California State Polytechnic University, USA