Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory tr...

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Bibliographic Details
Main Authors: Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa, Antonella Pasqualone
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
cereal beverage
fermentation
functional
non-alcoholic
health benefits
Online Access:https://www.mdpi.com/2304-8158/9/8/1031

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