Probiotic and prebiotics in foods : challenges, innovations and advances
Author(s)
Bibliographic Information
Probiotic and prebiotics in foods : challenges, innovations and advances
（Advances in food and nutrition research / edited by John E. Kinsella, v. 94）
Academic Press, 2020
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Other editors: Elane Schwinden Prudencio, Erick Almeida Esmerino, Marcia Cristina da Silva
Includes bibliographical references (at end of each article)
Description and Table of Contents
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.
Table of Contents
1. Paraprobiotics and PostbioticsBelinda Vallejo-Cordoba, Cecilia Castro-Lopea, Hugo S. Garcia, Aaron F. Gonzalez-Cordova, Adrian Hernandez-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
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