Browsing 2026 by Subject "beverages"

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  • Incorporating probiotics in fermented low alcoholic beverages: benefits, challenges and technological perspectives 
    RUBȚOV, Silvia; STURZA, Rodica; MÎRZAC, Eleonora; ARSENI, Alexandra (Technical University of Moldova, 2026)
    Incorporating probiotics into food is associated with multiple health benefits, including boosting the immune system, preventing gastrointestinal diseases, reducing cholesterol, and balancing the gut microbiota. They can ...
  • Non-Saccharomyces yeasts in fermented beverages 
    GOLUBI, Roman; MORARI, Boris; NEMȚEANU, Silvia; BARBAROȘ, Maria-Marcela; ZÎREANOVA, Elena (Technical University of Moldova, 2026)
    Fermented beverages are drinks obtained through microbial fermentation and include both nonalcoholic products and widely consumed alcoholic beverages such as cider, beer, and wine. Their production is traditionally based ...

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