Portal de Periódicos da CAPES

Traditional biotechnology for new foods and beverages

2013; Elsevier BV; Volume: 24; Issue: 2 Linguagem: Inglês

10.1016/j.copbio.2013.01.001

1879-0429

Jeroen Hugenholtz,

Biofuel production and bioconversion

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.