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Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

  • Book

  • September 2020
  • Elsevier Science and Technology
  • ID: 5007982

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.

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

Table of Contents

1. Paraprobiotics and PostbioticsBelinda Vallejo-Cordoba, Cecilia Castro-L�pea, Hugo S. Garc�a, Aar�n F. Gonz�lez-C�rdova, Adri�n Hern�ndez-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