Probiotic foods and beverages : technologies and protocols
著者
書誌事項
Probiotic foods and beverages : technologies and protocols
（Methods and protocols in food science）（Springer protocols）
Humana Press, c2023
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注記
Other editors: Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck
Includes bibliograohical references and index
内容説明・目次
内容説明
This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano-type sausage, delivery of probiotics through bakery goods, synbiotic chocolate, methods on encapsulation of probiotics, paraprobiotics, and protocols for food products with psychobiotic potential. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Probiotic Foods and Beverages: Technologies and Protocols aims to be a comprehensibly guide with well-established protocols and procedures.
目次
1. Probiotic Fermented Milk
Shibo Ma, J.K. Vidanarachchi, and Chaminda Senaka Ranadheera
2. Probiotic Cheeses
Celso Fasura Balthazar, Julien Chamberland, and Marie-Claude Gentes
3. Probiotic Ice Creams
Vanessa Cortina Zanetti, Celso Fasura Balthazar, Callebe Camelo-Silva, and Silvani Verruck
4. Probiotic Butter
Patricia Blumer Zacarchenco, Leila Maria Spadoti, Adriana Torres Silva e Alves, Vanessa Cortina Zanetti, and Silvani Verruck
5. Probiotic Plant-Based Beverages
Tahis R. Bau, Danielle C. B. H. Ferreira, Cintia L. Handa, Fernando S. de Lima, and Tatiana C. Pimentel
6. Probiotic Plant-Based Cheese
Tahis R. Bau, Danielle C. B. H. Ferreira, Cintia L. Handa, Fernando S. de Lima, and Tatiana C. Pimentel
7. Probiotic Fruit Juices
Oscar O. Romero-Chapol, Abigail Varela-Perez, Ana G. Castillo-Olmos, Hugo S. Garcia, and Cynthia Cano-Sarmiento
8. Probiotic Fermented Vegetables
Hadi Pourjafar, Tatiana C. Pimentel, and Tahis R. Bau
9. Kombucha Production and Its Bioactive Compounds Analysis
Chun Zou, Yong-Quan Xu, Yi-Bin Huang, and Jun-Feng Yin
10. Kombucha Production and its Bioactive Compounds Analysis
Chun Zou, Yong-Quan Xu, Yi-Bin Huang, and Jun-Feng Yin
11. Probiotic Fermented Sausage
Claudio M. E. Malaghini, Ana Paula Zapelini de Melo, and Silvani Verruck
12. Probiotic in Bakery
Ana Paula Zapelini de Melo, Thais de Oliveira, Pedro Luiz Manique Barreto, and Silvani Verruck
13. Probiotic and Synbiotic Chocolate
Milena Dutra Pierezan, Callebe Camelo-Silva, Alan Ambrosi, Marco Di Luccio, and Silvani Verruck
14. Microencapsulation of Probiotics
Callebe Camelo-Silva, Lais Leite Figueredo, Vanessa Cortina Zanetti, Alan Ambrosi, Marco Di Luccio, and Silvani Verruck
15. Paraprobiotics Preparation for use in Food and Beverages
Cassia Pereira Barros, Cynthia Manassi, Silvani Verruck, Marcia Cristina Silva, Erick A. Esmerino, Monica Q. Freitas, and Adriano Gomes da Cruz
16. Postbiotics Preparation for use in Food and Beverages
Jonas de Toledo Guimaraes, Cassia Barros, Houshmand Sharafi, Mehran Moradi, Erick A. Esmerino, and Adriano Gomes da Cruz
17. Psychobiotic Carried by Food and Beverage
Cassia Pereira Barros, Erick A. Esmerino, Roberto Laureano Melo, and Adriano Gomes da Cruz
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