Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
Free Global Shipping
No minimum orderDescription
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
Latest reviews
(Total rating for all reviews)
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