Plant-Based Fermented Beverages and Key Emerging Processing Technologies-Reference-Cited by-同舟云学术

Plant-Based Fermented Beverages and Key Emerging Processing Technologies

Published:2022-07-07 Issue: Volume: Page:1-20
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Liu He¹²³^ORCID,Xu Xinyue¹^ORCID,Cui Huaitian¹,Xu Jiaxin¹^ORCID,Yuan Zhiheng¹^ORCID,Liu Jun⁴,Li Chunyang⁵,Li Jun¹²³,Zhu Danshi¹²³^ORCID

Affiliation:

1. College of Food Science and Technology, Bohai University, Jinzhou, China

2. Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China

3. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China

4. Shandong Yuwang Ecological Food Industry Co. Ltd, Dezhou, China

5. Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Products, Nanjing, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2097256

Reference155 articles.

1. CEREAL BASED FUNCTIONAL BEVERAGES: A REVIEW

2. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

3. Plant-based milk alternatives an emerging segment of functional beverages: a review

4. The Health Benefits of Foods - Current Knowledge and Further Development

5. The consumption of ultra-processed foods by fish-eaters, vegetarians and vegans is associated with the duration and commencing age of diet

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