Traditional biotechnology for new foods and beverages

被引：70
作者：
Hugenholtz, Jeroen [1 ,2 ]
机构：
[1] Univ Amsterdam, Swammerdam Inst Life Sci, D-84072 Au Hallertau, Germany
[2] Coca Cola Corp Res, D-84072 Au Hallertau, Germany
来源：
CURRENT OPINION IN BIOTECHNOLOGY | 2013年 / 24卷 / 02期
关键词：
LACTIC-ACID BACTERIA; STREPTOCOCCUS-THERMOPHILUS; FOLATE PRODUCTION; ANALYSIS REVEALS; FERMENTATION; ISOFLAVONE; HEALTH; HESPERIDIN; SATIETY; GLUCOSE;
D O I：
10.1016/j.copbio.2013.01.001
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页码：155 / 159
页数：5
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