Progress in Research and Application of Plant-Based Fermented Milk
The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area, especially in the era of great health. Because of its nutritional and functional qualities, plant-based fermented milk has great development prospects. This review summarizes the qu...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-036.pdf |
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| author | MA Xiaoyan, WAN Xia, CHEN Yashu, ZHANG Mengke, WANG Chao, DENG Qianchun |
| author_facet | MA Xiaoyan, WAN Xia, CHEN Yashu, ZHANG Mengke, WANG Chao, DENG Qianchun |
| author_sort | MA Xiaoyan, WAN Xia, CHEN Yashu, ZHANG Mengke, WANG Chao, DENG Qianchun |
| collection | DOAJ |
| description | The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area, especially in the era of great health. Because of its nutritional and functional qualities, plant-based fermented milk has great development prospects. This review summarizes the quality characteristics of plant-based raw materials, probiotic fermentation characteristics, and the effects of probiotics on the flavor, nutrition and gel stability of plant-based fermented milk during the fermentation process. Additionally, we discuss future prospects for the development and application of plant-based fermented milk. This review aims to offer scientific guidelines for the production of high-quality plant-based fermented milk. |
| format | Article |
| id | doaj-art-b95b804f021e429fbc184cc385825c12 |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-b95b804f021e429fbc184cc385825c122025-08-20T02:17:52ZengChina Food Publishing CompanyShipin Kexue1002-66302024-10-01452032033510.7506/spkx1002-6630-20231205-038Progress in Research and Application of Plant-Based Fermented MilkMA Xiaoyan, WAN Xia, CHEN Yashu, ZHANG Mengke, WANG Chao, DENG Qianchun0(1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; 2. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area, especially in the era of great health. Because of its nutritional and functional qualities, plant-based fermented milk has great development prospects. This review summarizes the quality characteristics of plant-based raw materials, probiotic fermentation characteristics, and the effects of probiotics on the flavor, nutrition and gel stability of plant-based fermented milk during the fermentation process. Additionally, we discuss future prospects for the development and application of plant-based fermented milk. This review aims to offer scientific guidelines for the production of high-quality plant-based fermented milk.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-036.pdfplant-based fermented milk; probiotics; flavor; nutrition; gel stability |
| spellingShingle | MA Xiaoyan, WAN Xia, CHEN Yashu, ZHANG Mengke, WANG Chao, DENG Qianchun Progress in Research and Application of Plant-Based Fermented Milk Shipin Kexue plant-based fermented milk; probiotics; flavor; nutrition; gel stability |
| title | Progress in Research and Application of Plant-Based Fermented Milk |
| title_full | Progress in Research and Application of Plant-Based Fermented Milk |
| title_fullStr | Progress in Research and Application of Plant-Based Fermented Milk |
| title_full_unstemmed | Progress in Research and Application of Plant-Based Fermented Milk |
| title_short | Progress in Research and Application of Plant-Based Fermented Milk |
| title_sort | progress in research and application of plant based fermented milk |
| topic | plant-based fermented milk; probiotics; flavor; nutrition; gel stability |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-036.pdf |
| work_keys_str_mv | AT maxiaoyanwanxiachenyashuzhangmengkewangchaodengqianchun progressinresearchandapplicationofplantbasedfermentedmilk |