Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more.
Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed.
1. Probiotics and Prebiotics in Foods - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page vii 8. List of Tables - p. Page viii 9. Chapter 1 : The Biotics Family - p. Page viii 10. Chapter 2 : Emerging Prebiotics: Nutritional and Technological Considerations - p. Page 9 11. Chapter 3 : Probiotics and Prebiotics in Chronic Kidney Disease - p. Page 36 12. Chapter 4 : Probiotics and Prebiotic in Oral Health - p. Page 54 13. Chapter 5 : Multistrain Probiotics and Benefits to Consumer’s Health - p. Page 74 14. Chapter 6 : Milk Quality for Development of Probiotic and Prebiotic Dairy Foods - p. Page 95 15. Chapter 7 : Nonbovine Milk Products as Probiotic and Prebiotic Food - p. Page 107 16. Chapter 8 : Fermented Milk: The Most Famous Probiotic, Prebiotic, and Synbiotic Food Carrier - p. Page 129 17. Chapter 9 : Probiotic and Prebiotic Plant Milk Dairy Foods - p. Page 147 18. Chapter 10 : Beer With Probiotics and Prebiotics - p. Page 172 19. Chapter 11 : Cereal Bars Added With Probiotics and Prebiotics - p. Page 195 20. Chapter 12 : Fruit Juice Added With Prebiotics and Probiotics - p. Page 215 21. Chapter 13 : Probiotics and Prebiotics in Animal Feed - p. Page 230 22. Chapter 14 : Probiotics and Prebiotics in Fish Aquaculture - p. Page 254 23. Chapter 15 : Electric Technologies Applied to Probiotic and Prebiotic Food - p. Page 278 24. Chapter 16 : Ultrasound for Probiotic and Prebiotic Foods - p. Page 290 25. Chapter 17 : Probiotics and Mycotoxins - p. Page 303 26. Index - p. Page 325
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more.
Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed.
1. Probiotics and Prebiotics in Foods - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page vii 8. List of Tables - p. Page viii 9. Chapter 1 : The Biotics Family - p. Page viii 10. Chapter 2 : Emerging Prebiotics: Nutritional and Technological Considerations - p. Page 9 11. Chapter 3 : Probiotics and Prebiotics in Chronic Kidney Disease - p. Page 36 12. Chapter 4 : Probiotics and Prebiotic in Oral Health - p. Page 54 13. Chapter 5 : Multistrain Probiotics and Benefits to Consumer’s Health - p. Page 74 14. Chapter 6 : Milk Quality for Development of Probiotic and Prebiotic Dairy Foods - p. Page 95 15. Chapter 7 : Nonbovine Milk Products as Probiotic and Prebiotic Food - p. Page 107 16. Chapter 8 : Fermented Milk: The Most Famous Probiotic, Prebiotic, and Synbiotic Food Carrier - p. Page 129 17. Chapter 9 : Probiotic and Prebiotic Plant Milk Dairy Foods - p. Page 147 18. Chapter 10 : Beer With Probiotics and Prebiotics - p. Page 172 19. Chapter 11 : Cereal Bars Added With Probiotics and Prebiotics - p. Page 195 20. Chapter 12 : Fruit Juice Added With Prebiotics and Probiotics - p. Page 215 21. Chapter 13 : Probiotics and Prebiotics in Animal Feed - p. Page 230 22. Chapter 14 : Probiotics and Prebiotics in Fish Aquaculture - p. Page 254 23. Chapter 15 : Electric Technologies Applied to Probiotic and Prebiotic Food - p. Page 278 24. Chapter 16 : Ultrasound for Probiotic and Prebiotic Foods - p. Page 290 25. Chapter 17 : Probiotics and Mycotoxins - p. Page 303 26. Index - p. Page 325
