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Traditional biotechnology for new foods and beverages

Paper ID Volume ID Publish Year Pages File Format Full-Text
15923 42478 2013 5 PDF Available
Title
Traditional biotechnology for new foods and beverages
Abstract

The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (354 K)Download as PowerPoint slideHighlights► Fermentation is being adopted by many companies for new and natural products. ► Fermentation is increasingly used as sustainable alternative for existing food processing. ► Innovation is achieved by applying traditional fermentation processes for novel substrates.

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Traditional biotechnology for new foods and beverages
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Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 24, Issue 2, April 2013, Pages 155–159
Authors
,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us