Art

J-GLOBAL ID：202102227474566609   Reference number：21A1119217

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

非アルコール発酵穀類飲料の現在の機能性と潜在的改善【JST・京大機械翻訳】

Author (9)： Ignat Maria Valentina (Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Salanta Liana Claudia (Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Pop Oana Lelia (Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Pop Carmen Rodica (Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Tofana Maria (Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Mudura Elena (Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Coldea Teodora Emilia (Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Borsa Andrei (Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania) ,  Pasqualone Antonella (Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy)
Material： Foods (Web)
Volume： 9  Issue： 8  Page： 1031  Publication year： 2020 
JST Material Number： U7187A  ISSN： 2304-8158  Document type： Article
Article type： 文献レビュー  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： Fermentation continues to be t...

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Thesaurus term： consumer ,  *beverage ,  *cereal ,  microorganism ,  enzyme ,  *alcohol fermentation ,  *fermentation ,  nutritive value ,  starter culture ,  production technology ,  fermentation process ,  probiotics
Semi thesaurus term： 健康増進 ,  官能特性 ,  発酵飲料 , 【Automatic Indexing@JST】

Author keywords (5)： cereal beverage ,  fermentation ,  functional ,  non-alcoholic ,  health benefits

JST classification (2)： Beverages in general  (FJ06010H) ,  General  (FJ04010T)

Reference (191)：

• Pop, O.L.; Salanţă, L.C.; Pop, C.R.; Coldea, T.; Socaci, S.A.; Suharoschi, R.; Vodnar, D.C. Prebiotics and Dairy Applications; Academic Press: Cambridge, MA, USA, 2019; ISBN 9780128164952.
• Peyer, L.C.; Zannini, E.; Arendt, E.K. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends Food Sci. Technol. 2016, 54, 17-25.
• Salanță, L.C.; Uifălean, A.; Iuga, C.A.; Tofană, M.; Cropotova, J.; Pop, O.L.; Pop, C.R.; Rotar, A.M.; Bautista-Ávila, M.; Velázquez González, C. Valuable Food Molecules with Potential Benefits for Human Health. In The Health Benefits of Foods-Current Knowledge and Further Development; IntechOpen: London, UK, 2020.
• Phan, U.T.X.; Chambers, E. Application of an Eating Motivation Survey to Study Eating Occasions. J. Sens. Stud. 2016, 31, 114-123.
• Phan, U.T.X.; Chambers, E. Motivations for choosing various food groups based on individual foods. Appetite 2016, 105, 204-211.

Terms in the title (3)： アルコール発酵 ,  穀類 ,  飲料