Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities

Functional 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.

Table of Contents:
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

About the Author :
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.