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Lactic Acid Fermented Beverages
- 1st Edition - January 1, 2027
- Editor: Stavros Plessas
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 3 0 3 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 3 0 2 - 2
The food and beverage industry shows an upsurge in interest for functional foods, which aim to promote human health besides covering conventional nutritional needs. In this way, th… Read more
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Request a sales quoteThe food and beverage industry shows an upsurge in interest for functional foods, which aim to promote human health besides covering conventional nutritional needs. In this way, the food industry fulfills the increasing consumer awareness and demands for more nutritious and safer food with less or no chemical preservatives. The most common food category involved in functional food production are fermented foods. Among them, lactic acid fermented beverages (LAFB) have gained attention lately, mainly due to their better functional properties as probiotics and their unique taste profiles. Lactic Acid Fermented Beverages will deal with new knowledge regarding the types of LAFBs that are consumed worldwide. The types and advantages of these fermented products will be addressed.
Lactic Acid Fermented Beverages is a key references for professionals in the food, beverage, and nutrition industries. Students and researchers in food science with an interest in beverages and/or fermentation will also benefit from this resource.
Details the production of lactic acid fermented beverages
Covers fermented beverages from a variety of origins, including fruits and vegetables, dairy, cereal products, and legumes
Addresses health-promoting effects that LAFB deliver, due to combination of highly nutritional plant proteins, phenolics and other bioactive compounds
Health and food biotechnology professionals and scientists in the functional foods industry
Current situation in the Food Industry and market regarding fermented beverages by LAB.
Development of novel starter cultures in the fermentation of dairy beverages Prospects and challenges
Delivery of nutritional and health improvements though functional yogurt beverages.
Enhancement of the functionality of lactic acid fermented milk beverages through the employment of probiotics and prebiotics.
Bioavailability and bio accessibility of bioactive compounds through functional dairy beverages.
The role of LAB in lactic acid fermentation of foods of plant origin. The case of fermented fruit and vegetable juices
Fermented beverages based on cereal products. Corroborating evidence of health benefits and functionality.
Development of functional foods based on legumes’ fermentation by LAB.
Bioactive compounds in lactic acid fermented nondairy products. The role of phenolics.
Delivery of health and nutritional benefits through probiotication of non-dairy beverages.
Could lactic acid fermented beverages be the solution to improvements in protein delivery and health benefits in the near future?
New trends and future directions for fermented beverages in the food industry
- No. of pages: 250
- Language: English
- Edition: 1
- Published: January 1, 2027
- Imprint: Academic Press
- Paperback ISBN: 9780443133039
- eBook ISBN: 9780443133022
SP
Stavros Plessas
Dr. Stavros Plessas is an Associate Professor of Food Quality Control at the Department of Agricultural Development at the University of Thrace. He is also the Head of the Laboratory of Food Processing. He received a Chemistry degree from the Department of Chemistry (University of Patras, Greece, 2001) and a PhD in Food Biotechnology from the Department of Chemistry (University of Patras, Greece, 2005). He pursued his research activities in Ulster University, (School of Biomedical Sciences, UK, 2006-2007) as a post doc researcher. He has participated as a member of the research team in 8 scientific projects funded from the EU and National funds. His current research focus is on food biotechnology, chemical quality of foods and traditional and functional foods. He has over 130 publications/ communications, including 76 papers in peer-reviewed journals, 8 chapters in books and above 70 conference proceedings (>1200 citations, h-index: 23). He is member of the Editorial board of the Journals of Fermentation (MDPI) and Discover Food (SPRINGER) and Guest Editors in the Journals of Foods (MDPI) and Frontiers in Food Microbiology (Frontiers).
Affiliations and expertise
Assistant Professor of Food Quality Control at the Department of Agricultural Development, Democritus University of Thrace, Komotini, Greece