Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances, Volume 94

1. Paraprobiotics  and Postbiotics
Belinda Vallejo-Cordoba, Cecilia Castro-Lópea, Hugo S. García, Aarón F. González-Córdova, Adrián Hernández-Mendoza

2. Phytochemicals, the new frontiers of prebiotics
Filomena Nazzaro, Florinda Fratianni, Vincenzo De Feo, Alberto Battistelli, Raffaele Coppola

3. Flow cytometry to address challenges in the enumeration of probiotics in foods and supplements 
 Claude Champagn, Yves Raymond

4. Fermented milk: the most popular probiotic food carrier
Nasim Khorshidian, Mojtaba Yousefi, Amir M. Mortazavian

5. Vegetable milk  as probiotic and prebiotic food carrier
Anil Pangha, M.K. Garg, Poorva Sharma, Navnidhi Chhikara

6. Edible films added of Probiotic and Prebiotics
Christos Soukoulis

7. Meat Products as Prebiotic Food Carrier
Marise Aparecida Rodrigues Polonio

8. Prebiotic Tubers and Roots
Maria Teresa Pedrosa Silva Clerici

9. Sensory methods applied to the development of probiotic and prebiotic foods
Adriana Gambar, Matthew B. McSweeney

10. Probiotics and Prebiotics in Non-Bovine Milk Products
D.M.D Rasika, M.AD.D. Munasinghe, J.K Vidanarachchi, S Ajlouni, C.S. Ranadheera

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.

• Provides the authority and expertise of leading contributors from an international board of authors
• Presents the latest release in the Advances in Food and Nutrition Research series
• Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

Scientists involved in R&D related with food science and nutrition but also with food quality and safety