Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

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. Provides the authority and expertise of leading contributors from an international board of authorsPresents the latest release in the Advances in Food and Nutrition Research seriesUpdated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances INDICE: 1. Paraprobiotics and Postbiotics Belinda Valejo 2. Phytochemicals, the new frontiers of prebiotics Filomena Nazzaro Sr. 3. Probiotics and Prebiotics: modes of action 4. Flow cytometry to address challenges in the enumeration of probiotics in foods and supplements Claude P. Champagne 5. Fermented milk: the most popular probiotic food carrier Amir Mortazavian 6. Vegetable milk as probiotic and prebiotic food carrier Navnidhi Chhikara 7. Edible films added of Probiotic and Prebiotics Christos Soukoulis 8. Sensory methods applied to the development of probiotic and prebiotic foods Adriana Gambaro

• ISBN: 978-0-12-820218-0
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 230
• Fecha Publicación: 01/09/2020
• Nº Volúmenes: 1
• Idioma: Inglés