Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews the recent advances, innovations, and challenges in the areas of probiotics and prebiotics in food and beverages. This book presents up-to-date, novel, and extensive information regarding the recent research and applications in probiotics and prebiotics in food. Containing 15 chapters, the book addresses 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 oods, non-bovine milk products as probiotic and prebiotic foods; probiotic and prebiotic food addition in non-dairy beverages; probiotic and prebiotic whey dairy beverages; emerging technologies applied to probiotic and prebiotic dairy foods; ohmic technologies for probiotics ; trade aspects of probiotic products; and sensory and consumer science for probiotic and prebiotic foods. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances is sure to be a welcomed resource.

Book Information
ISBN 9780128196625
Author Adriano Gomes da Cruz
Format Paperback
Page Count 400
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 191g