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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Dongmo, S. N.; Procopio, S.; Sacher, B.; Becker, T. 
Titel:
Flavor of lactic acid fermented malt based beverages: Current status and perspectives 
Abstract:
Background: Although several research studies have described potentialities of lactic acid fermented cereal beverages as functional beverages, their market and industrial applications are quasi non-existing. Poor sensory quality, low acceptance, and lack of production technology seem to be the challenges. Sensory characteristics, commonly described as sour, sweet, cereal-like, and malty, are not always regarded as positive by consumers and represent therefore an important hurdle for their accept...    »
 
Zeitschriftentitel:
Trends in Food Science & Technology 
Jahr:
2016 
Band / Volume:
54 
Seitenangaben Beitrag:
37-51 
Print-ISSN:
0924-2244 
Hinweise:
Dongmo, Sorelle Nsogning Procopio, Susanne Sacher, Bertram Becker, Thomas