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Functionality of special beer processes and potential health benefits

2020Artigo científico Acesso aberto
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dc.contributor.authorSalanță, Liana Claudia
dc.contributor.authorColdea, Teodora Emilia
dc.contributor.authorIgnat, Maria Valentina
dc.contributor.authorPop, Carmen Rodica
dc.contributor.authorTofană, Maria
dc.contributor.authorMudura, Elena
dc.contributor.authorBorșa, Andrei
dc.contributor.authorPasqualone, Antonella
dc.contributor.authorAnjos, O.
dc.contributor.authorZhao, Haifeng
dc.date.accessioned2021-05-31T11:40:24Z
dc.date.available2021-05-31T11:40:24Z
dc.date.issued2020
dc.description.abstractConsumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/pr8121613pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7554
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBeerpt_PT
dc.subjectProcesspt_PT
dc.subjectNonalcoholic beerpt_PT
dc.subjectLow-alcohol beerspt_PT
dc.subjectCraft beerpt_PT
dc.subjectFunctionalpt_PT
dc.titleFunctionality of special beer processes and potential health benefitspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue12pt_PT
oaire.citation.startPage1613pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume8pt_PT
person.familyNameAnjos
person.givenNameOfélia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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