Expanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables. Special attention is directed to plant-based functional beverages and fresh-cut minimally processed products. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products from food industries as a source of functional ingredients. In this chapter, several strategies for the development of novel fermented fruit and vegetable-based products are discussed.
CITATION STYLE
Di Cagno, R., Filannino, P., & Gobbetti, M. (2016). Novel Fermented Fruit and Vegetable-Based Products. In Food Engineering Series (pp. 279–291). Springer. https://doi.org/10.1007/978-3-319-42457-6_13
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