Review
doi: 10.1016/j.copbio.2013.01.001.
Epub 2013 Feb 8.
Traditional biotechnology for new foods and beverages
Affiliations
- PMID: 23395405
- DOI: 10.1016/j.copbio.2013.01.001
Item in Clipboard
Review
Traditional biotechnology for new foods and beverages
Curr Opin Biotechnol.
2013 Apr.
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.
Copyright © 2013 Elsevier Ltd. All rights reserved.
Similar articles
-
Novel natural food antimicrobials.Annu Rev Food Sci Technol. 2012;3:381-403. doi: 10.1146/annurev-food-022811-101241. Annu Rev Food Sci Technol. 2012. PMID: 22385168 Review.
-
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.Nutr Res Rev. 2017 Jun;30(1):1-24. doi: 10.1017/S0954422416000202. Epub 2017 Jan 24. Nutr Res Rev. 2017. PMID: 28115036 Review.
-
Fermentation for tailoring the technological and health related functionality of food products.Crit Rev Food Sci Nutr. 2020;60(17):2887-2913. doi: 10.1080/10408398.2019.1666250. Epub 2019 Oct 4. Crit Rev Food Sci Nutr. 2020. PMID: 31583891 Review.
-
Koji--where East meets West in fermentation.Biotechnol Adv. 2013 Dec;31(8):1448-57. doi: 10.1016/j.biotechadv.2013.07.001. Epub 2013 Jul 11. Biotechnol Adv. 2013. PMID: 23850857 Review.
-
New opportunities in food technology created by biotechnology.Bibl Nutr Dieta. 1990;(47):6-11. doi: 10.1159/000419255. Bibl Nutr Dieta. 1990. PMID: 2282058 Review. No abstract available.
Cited by
-
Some insights on traditional and novel approaches in microbial biotechnology that contribute to the United Nations Sustainable Development Goals.Microb Biotechnol. 2023 Nov;16(11):2015-2018. doi: 10.1111/1751-7915.14318. Epub 2023 Jul 15. Microb Biotechnol. 2023. PMID: 37452713 Free PMC article. No abstract available.
-
Determination of acetic acid in enzymes based on the cataluminescence activity of graphene oxide-supported carbon nanotubes coated with NiMn layered double hydroxides.Mikrochim Acta. 2023 May 20;190(6):231. doi: 10.1007/s00604-023-05808-w. Mikrochim Acta. 2023. PMID: 37209139
-
Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos.J Food Sci Technol. 2023 Apr;60(4):1313-1322. doi: 10.1007/s13197-023-05677-4. Epub 2023 Feb 6. J Food Sci Technol. 2023. PMID: 36936114 Free PMC article.
-
Bioindustrial manufacturing readiness levels (BioMRLs) as a shared framework for measuring and communicating the maturity of bioproduct manufacturing processes.J Ind Microbiol Biotechnol. 2022 Oct 13;49(5):kuac022. doi: 10.1093/jimb/kuac022. J Ind Microbiol Biotechnol. 2022. PMID: 36150719 Free PMC article.
-
Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity.Front Microbiol. 2022 Jul 11;13:872281. doi: 10.3389/fmicb.2022.872281. eCollection 2022. Front Microbiol. 2022. PMID: 35898900 Free PMC article.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Other Literature Sources
