Probiotic foods and beverages : technologies and protocols /
Probiotic foods and beverages : technologies and protocols /
edited by Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck.
- 1st edition.
- New York, NY: Springer Nature, 2023.
- xiii, 266 pages
- Methods and Protocols in Food Science, 2662-9518. .
- Methods and Protocols in Food Science, .
Includes index.
Probiotic Fermented Milk -- Probiotic Cheeses -- Probiotic Ice Creams -- Probiotic Butter -- Probiotic Plant-Based Beverages -- Probiotic Plant-Based Cheese -- Probiotic Fruit Juices -- Probiotic Fermented Vegetables -- Kombucha Production and Its Bioactive Compounds Analysis -- Kombucha Production and its Bioactive Compounds Analysis -- Probiotic Fermented Sausage -- Probiotic in Bakery -- Probiotic and Synbiotic Chocolate -- Microencapsulation of Probiotics -- Paraprobiotics Preparation for use in Food and Beverages -- Postbiotics Preparation for use in Food and Beverages -- Psychobiotic Carried by Food and Beverage.
Access restricted to subscribing institutions.
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.
9781071631874 9781071631867
Food science.
664 / CRU
Includes index.
Probiotic Fermented Milk -- Probiotic Cheeses -- Probiotic Ice Creams -- Probiotic Butter -- Probiotic Plant-Based Beverages -- Probiotic Plant-Based Cheese -- Probiotic Fruit Juices -- Probiotic Fermented Vegetables -- Kombucha Production and Its Bioactive Compounds Analysis -- Kombucha Production and its Bioactive Compounds Analysis -- Probiotic Fermented Sausage -- Probiotic in Bakery -- Probiotic and Synbiotic Chocolate -- Microencapsulation of Probiotics -- Paraprobiotics Preparation for use in Food and Beverages -- Postbiotics Preparation for use in Food and Beverages -- Psychobiotic Carried by Food and Beverage.
Access restricted to subscribing institutions.
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.
9781071631874 9781071631867
Food science.
664 / CRU