Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances, Volume 94

Erscheinungsjahr 2020
ISBN: 978-0-12-820218-0
Verlag: ACADEMIC PR INC

Buch, Englisch, Band 94, 396 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 720 g

Reihe: Advances in Food and Nutrition

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.

Zielgruppe

Scientists involved in R&D related with food science and nutrition but also with food quality and safety

Autoren/Hrsg.

Weitere Mitwirkende

Prudencio, Elane Schwinden

Esmerino, Erick Almeida

Da Silva, Marcia Cristina

da Silva, Marcia Cristina

Gomes da Cruz, Adriano

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

1. Paraprobiotics and PostbioticsBelinda Vallejo-Cordoba, Cecilia Castro-Lópea, Hugo S. García, Aarón F. González-Córdova, Adrián Hernández-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

Über Autor(innen)

da Silva, Marcia Cristina
Marcia Cristina da Silva works in the Departamento de Alimentos at Instituto Federal de Educacao Ciencia e Tecnologia of Rio de Janeiro, Brazil.

Gomes da Cruz, Adriano
Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz's research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety.

Prudencio, Elane Schwinden
Elane Schwinden Prudencio works in the Department of Food Science and Technology at Federal University of Santa Catarina

Esmerino, Erick Almeida
Erick Almeida Esmerino graduated in Veterinary Medicine from the Federal Rural University of Rio de Janeiro - UFRRJ (2009), Master's (2012) and received his Doctorate (2016) in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas (UNICAMP). He also recieved Post-doctorate in Veterinary Hygiene and Processing of Origin Foods by the Department of Food Technology at the Faculty of Veterinary Medicine of the Fluminense Federal University (UFF). Dr. Almeida Esmerino is currently a professor at both Federal Fluminense University as well as the Federal Institute of Education, Science and Technology of Rio de Janeiro. His research focuses on food science and technology with a focus on sensory analysis, descriptive analysis, technology of milk and derivatives, and probiotics.