Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

1st Edition - September 4, 2020

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  • Editors: Elane Prudencio, Erick Esmerino, Márcia da Silva, Adriano Gomes da Cruz
  • eBook ISBN: 9780128202197
  • Hardcover ISBN: 9780128202180

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Description

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.

Key Features

  • 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

Readership

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

Table of Contents

  • 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

Product details

  • No. of pages: 396
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: September 4, 2020
  • Imprint: Academic Press
  • eBook ISBN: 9780128202197
  • Hardcover ISBN: 9780128202180

About the Serial Volume Editors

Elane Prudencio

Elane Schwinden Prudencio works in the Department of Food Science and Technology at Federal University of Santa Catarina

Affiliations and Expertise

Department of Food Science and Technology, Federal University of Santa Catarina

Erick Esmerino

Erick Almeida Esmerino works at Federal Rural University of Rio de Janeiro, Brazil.

Affiliations and Expertise

Federal Rural University of Rio de Janeiro, Brazil

Márcia da Silva

Marcia Cristina da Silva works in the Departamento de Alimentos at Instituto Federal de Educacao Ciencia e Tecnologia of Rio de Janeiro, Brazil.

Affiliations and Expertise

Departamento de Alimentos at Instituto Federal de Educacao Ciencia e Tecnologia of Rio de Janeiro, Brazil

Adriano Gomes da Cruz

Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the departament of food. Dr. Cruz’s research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety.

Affiliations and Expertise

Professor, Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil

Ratings and Reviews

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  • Anil P. Thu May 28 2020

    Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances, Volume 94 1st Edition

    Good collection by editors Elane Prudencio Erick Esmerino Marcia da Silva Adriano Gomes da Cruz. As revealed from Table of Contents of this book, it will share good knowledge from the experts of this field. Wish you all a great success. Best regards Anil