LAPSE:2021.0619
Published Article
LAPSE:2021.0619
Functionality of Special Beer Processes and Potential Health Benefits
July 19, 2021
Consumers’ 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.
Record ID
Keywords
beer, craft beer, functional, low-alcohol beers, nonalcoholic beer, process
Suggested Citation
Salanță LC, Coldea TE, Ignat MV, Pop CR, Tofană M, Mudura E, Borșa A, Pasqualone A, Anjos O, Zhao H. Functionality of Special Beer Processes and Potential Health Benefits. (2021). LAPSE:2021.0619
Author Affiliations
Salanță LC: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Coldea TE: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Ignat MV: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Pop CR: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Tofană M: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Mudura E: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Borșa A: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Pasqualone A: Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy [ORCID]
Anjos O: Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Spectroscopy and Chromatography Laboratory, Centro de Biotecnol [ORCID]
Zhao H: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China [ORCID]
Coldea TE: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Ignat MV: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Pop CR: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Tofană M: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Mudura E: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Borșa A: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Pasqualone A: Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy [ORCID]
Anjos O: Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Spectroscopy and Chromatography Laboratory, Centro de Biotecnol [ORCID]
Zhao H: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China [ORCID]
Journal Name
Processes
Volume
8
Issue
12
Article Number
E1613
Year
2020
Publication Date
2020-12-07
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr8121613, Publication Type: Review
Record Map
Published Article
LAPSE:2021.0619
This Record
External Link
doi:10.3390/pr8121613
Publisher Version
Download
Meta
Record Statistics
Record Views
350
Version History
[v1] (Original Submission)
Jul 19, 2021
Verified by curator on
Jul 19, 2021
This Version Number
v1
Citations
Most Recent
This Version
URL Here
https://psecommunity.org/LAPSE:2021.0619
Original Submitter
Calvin Tsay
Links to Related Works