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. Cover image - p. page_i 2. Title page - p. page_i 3. Table of Contents - p. page_i 4. Copyright - p. page_iv 5. Contributors - p. page_ix 6. Chapter One: Postbiotics and paraprobiotics: A review of current evidence and emerging trends - p. page_1 7. Chapter Two: Polyphenols, the new frontiers of prebiotics - p. page_35 8. Chapter Three: Fermented milk: The most popular probiotic food carrier - p. page_91 9. Chapter Four: Vegetable milk as probiotic and prebiotic foods - p. page_115 10. Chapter Five: Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings - p. page_161 11. Chapter Six: Meat products as prebiotic food carrier - p. page_223 12. Chapter Seven: Tubers and roots as a source of prebiotic fibers - p. page_267 13. Chapter Eight: Sensory methods applied to the development of probiotic and prebiotic foods - p. page_295 14. Chapter Nine: Probiotics and prebiotics in non-bovine milk - p. page_339
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. Cover image - p. page_i 2. Title page - p. page_i 3. Table of Contents - p. page_i 4. Copyright - p. page_iv 5. Contributors - p. page_ix 6. Chapter One: Postbiotics and paraprobiotics: A review of current evidence and emerging trends - p. page_1 7. Chapter Two: Polyphenols, the new frontiers of prebiotics - p. page_35 8. Chapter Three: Fermented milk: The most popular probiotic food carrier - p. page_91 9. Chapter Four: Vegetable milk as probiotic and prebiotic foods - p. page_115 10. Chapter Five: Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings - p. page_161 11. Chapter Six: Meat products as prebiotic food carrier - p. page_223 12. Chapter Seven: Tubers and roots as a source of prebiotic fibers - p. page_267 13. Chapter Eight: Sensory methods applied to the development of probiotic and prebiotic foods - p. page_295 14. Chapter Nine: Probiotics and prebiotics in non-bovine milk - p. page_339
