Traditional biotechnology for new foods and beverages

Current Opinion in Biotechnology

Volumn 24, Issue 2, 2013, Pages 155-159

  Hugenholtz, Jeroen ^a  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD AND BEVERAGE INDUSTRY; PRODUCT INNOVATION; SHELF LIFE;

BEVERAGES; CONSUMER PRODUCTS;

FERMENTATION;

ACETIC ACID; EQUOL; HESPERIDIN; LACTIC ACID; SHORT CHAIN FATTY ACID;

ANTIOXIDANT ACTIVITY; BEVERAGE; FATTY ACID SYNTHESIS; FERMENTATION TECHNIQUE; FOOD COMPOSITION; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; FOOD SAFETY; HUMAN; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; NONHUMAN; NUTRIENT CONTENT; OBESITY; PRIORITY JOURNAL; REVIEW; SHELF LIFE; VITAMIN SUPPLEMENTATION;

ANTIOXIDANTS; BEVERAGES; BIOLOGICAL AGENTS; BIOTECHNOLOGY; FERMENTATION; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; OBESITY;

EID: 84874955488     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2013.01.001     Document Type: Review

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