Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health

Nagendra P. Shah, PhD (Editor)
Victoria University, Melbourne, Victoria, Australia

Adriano Gomes da Cruz, PhD (Editor)
State University of Campinas (UNICAMP), Campinas, Brazil

Jose de Assis Fonseca Faria, PhD (Editor)
State University of Campinas (UNICAMP), Campinas, Brazil

Series: Advances in Food Safety and Food Microbiology
BISAC: SCI013000

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Volume 10

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Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Prebiotics is defined as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health. It explains the many avenues in which probiotics can be induced into our bodies, as well as the many types of bacterium composed in this product. This new book encompasses the advances of Probiotics in health and food technology, exploring its beneficial effect on the health of our consumers. (Imprint: Nova)

Preface pp. i-xi

1. Probiotics: Taxonomy and Technological Features;pp. 1-24
(Charles M.A.P. Franz, Gyu-Sung Cho and Wilhelm H. Holzapfel, Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Karlsruhe, Germany and others)

2. Prebiotics: pp.25-40
(Yanbo Wang and Jianrong Li, Zhejiang Gongshang University, Hangzhou, China)

3. Mechanisms of Probiotics;pp. 41-48
(S. J. Heath, J.D.N. Lewis and D.C.A. Candy, Dept. of Microbiology, Western Sussex Hospitals NHS Trust, Chichester, West Sussex, UK)

4. Enumeration and Viability Assessment of Probiotic Bacteria;pp. 49-76
(Sampo J. Lahtinen, Borja Sanchez, Sofia Forssten, Arthur C. Ouwehand and Miguel Gueimonde,Danisco Health & Nutrition, Kantvik, Finland)

5. Selective Media for Enumeration of Lactic Acid Bacteria and Probiotic Organisms in Dairy Foods;pp. 77-112
(Rabia Ashraf and Nagendra P. Shah, Victoria University, Melbourne, Victoria, Australia)

6. Application of Sensory Methods to Development of Probiotic and Prebiotic Foods;pp. 113-130
(Stephenie Drake and MaryAnne Drake, Dept. Food, Bioprocessing,and Nutitional Sciences, Southeast Dairy Foods Research Center, Raleigh, NC, USA)

7. Technology and Stability of Probiotic in Fermented milks Containing Probiotics and Prebiotic;pp. 131-168
(Hassan Korbekandi, Amir M. Mortazavian and Siavash Iravani, School of Medicine, Isfahan University of Medical Sciences, Iran)

8. Technology and Stability of Probiotics in Probiotic and Prebiotic Cheeses;pp. 169-202
(Gabriel Vinderola, Patricia Burns, Jorge Reinheimer, Universidad Nacional del Litoral, Santa Fe, Argentina)

9. Technology and Stability of Probiotics in Probiotic and Prebiotic Whey Dairy Products;pp. 203-232
(Ana M. Gomes, Ana R. Madureira, Ana I. Pintado, Manuela E. Pintado
and F. Xavier Malcata, Universidade Catolica Portuguesa, Portugal)

10. Technology and Stability of Probiotic in Dairy Desserts;pp. 233-252
(Amir M. Mortazavian, Reza Mohammadi, Adriano G. da Cruz and Jose A. F. Faria, National Nutrition and Food Technology Research Institute,Shahid Beheshti University of Medical Sciences, Tehran, Iran)

11. Technology and Stability of Probiotic and Prebiotic Ice Cream;pp. 253-294,
(Cristina Alamprese, Roberto Foschino, Universita degli Studi de Milano, Milan Italy)

12. Technology and Stability of Probiotic and Prebiotic Confectionery Products;pp. 295-320
(Dorota Żyżelewicz, Ewa Nebesny, Grażyna Budryn and Wiesława Krysiak, Technical University of Lodz, Poland)

13. Technology and Stability of Probiotic and Prebiotic Soy Products;pp. 321-364
(Daniel O. Otieno and Nagendra P. Shah, Washington State University, Richland, USA)

14. Technology and Stability of Probiotics in Probiotic and Prebiotic Vegetable Foods;pp. 365-404
(Claude P. Champagne, A. A. Aachary and S. G. Prapulla, Food Research and Development Centre, Hyacinthe QC, Canada)

15. Probiotic and Prebiotic Meat Products;pp. 405-417
(Keizo Arihara and Motoko Ohata, School of Veterinary Medicine, Kitasato University, Aomori, Japan

16. Using Probiotic in Fish Products;pp. 419-434
(Ana Lúcia do Amaral Vendramini, Marco Antônio Lemos Miguel and Renata Rangel Guimarães, Universidade Federal do Rio de Janeiro, Brazil)

17. Microencapsulation: Science and Technologies for Probiotics and Prebiotics;pp. 435-466
(Sarah Moore and Kasipathy Kailasapathy, University of Western Sydney, Austalia)

18. Packaging Systems for Probiotic Foods;pp. 467-479
(Minh H. Nguyen, University of Western Sydney and University of Newcastle, Australia)

19. Emerging Technologies for Probiotic and Prebiotic Foods;pp. 481-518
(Francesca Patrignani, Rosalba Lanciotti and M. Elisabetta Guerzon, University of Bologna, Italy)

Contributor list pp. 519-528

Index pp. 529-545

"The book is a unique compilation of technology of various probiotic foods and stability of probiotics in various probiotic and prebiotic foods, as well as their health benefits. The book fills in a gap in our knowledge on the production and practical application of prebiotics and probiotics in foods." READ MORE... - Niels Skovgard, Birkerød, Denmark, International Journal of Food Microbiology

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