Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

Edited by the best scientists in the field, this series presents the latest updates in food microbiology

Elane Schwinden Prudencio (Volume editor), Erick Almeida Esmerino (Volume editor), Marcia Cristina da Silva (Volume editor), Adriano Gomes da Cruz (Volume editor)

9780128202180

Hardback, published 4 September 2020

396 pages
22.9 x 15.1 x 2.6 cm, 0.72 kg

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

1. Paraprobiotics and PostbioticsBelinda Vallejo-Cordoba, Cecilia Castro-Lópea, Hugo S. García, Aarón F. González-Córdova, Adrián Hernández-Mendoza2. Phytochemicals, the new frontiers of prebioticsFilomena Nazzaro, Florinda Fratianni, Vincenzo De Feo, Alberto Battistelli, Raffaele Coppola3. Flow cytometry to address challenges in the enumeration of probiotics in foods and supplementsClaude Champagn, Yves Raymond4. Fermented milk: the most popular probiotic food carrierNasim Khorshidian, Mojtaba Yousefi, Amir M. Mortazavian5. Vegetable milk as probiotic and prebiotic food carrierAnil Pangha, M.K. Garg, Poorva Sharma, Navnidhi Chhikara6. Edible films added of Probiotic and PrebioticsChristos Soukoulis7. Meat Products as Prebiotic Food CarrierMarise Aparecida Rodrigues Polonio8. Prebiotic Tubers and RootsMaria Teresa Pedrosa Silva Clerici9. Sensory methods applied to the development of probiotic and prebiotic foodsAdriana Gambar, Matthew B. McSweeney10. Probiotics and Prebiotics in Non-Bovine Milk ProductsD.M.D Rasika, M.AD.D. Munasinghe, J.K Vidanarachchi, S Ajlouni, C.S. Ranadheera

Subject Areas: Food & beverage technology [TDCT]