Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities is an insightful resource that delves into the functional properties and bioactive compounds found in these beverages. Once a staple in the human diet before the rise of processed foods, fermented beverages have resurged in popularity due to growing consumer interest in their health benefits. This book examines the latest processes applied to these beverages, exploring how upscaling can enhance the industry while preserving product safety and quality. It covers food processing methods such as thermal, mechanical, and membrane filtration, analyzing their impact on nutritional value and availability of bioactive compounds.

It also explores plant-based fermented beverages as alternatives to milk-based products and discusses innovative beverages. By providing a comprehensive look at various traditional fermented beverages globally and their unique benefits, this book serves as a valuable resource for researchers and industry producers alike.

• Outlines the health benefits and sensory properties of traditional worldwide fermented beverages
• Summarizes the latest processes applied in the fermented beverages industry
• Includes valorization of by-products for fermented, functional beverages production
• Presents opportunities and solutions for upscaling into multinational production systems through modernization and innovation
• Complies with local and international food safety authorizations