Functional Beer-A Review on Possibilities

被引：39

作者：

Habschied, Kristina ^{[1
]}

Zivkovic, Antonio ^{[2
]}

Krstanovic, Vinko ^{[1
]}

Mastanjevic, Kresimir ^{[1
]}

机构：

[1] JJ Strossmayer Univ Osijek, Fac Food Technol Osijek, F Kuhaca 18, Osijek 31000, Croatia

[2] JJ Strossmayer Univ Osijek, Fac Econ Osijek, Trg Lj Gaja 7, Osijek 31000, Croatia

来源：

BEVERAGES | 2020年 / 6卷 / 03期

关键词：

functional drink; health; sensory properties; targeted consumers; GLUTEN-FREE BEER; RESPONSE-SURFACE METHODOLOGY; OPTIMIZE MALTING CONDITIONS; PANICUM-MILIACEUM L; KEFIR GRAINS; RAW-MATERIAL; PROBIOTIC BACTERIA; INORGANIC SELENIUM; UNMALTED OATS; LOW ALCOHOL;

D O I：

10.3390/beverages6030051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today's technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in beer or the need to involve new ones in the brewing recipe has broadened the market for the brewing industry and made beer more accessible to consumers who, till now, avoided beer.

引用

页码：1 / 15

页数：15

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