Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

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.

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

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

2. Phytochemicals, the new frontiers of prebiotics Filomena Nazzaro, Florinda Fratianni, Vincenzo De Feo, Alberto Battistelli, Raffaele Coppola

3. Flow cytometry to address challenges in the enumeration of probiotics in foods and supplements   Claude Champagn, Yves Raymond

4. Fermented milk: the most popular probiotic food carrier Nasim Khorshidian, Mojtaba Yousefi, Amir M. Mortazavian

5. Vegetable milk  as probiotic and prebiotic food carrier Anil Pangha, M.K. Garg, Poorva Sharma, Navnidhi Chhikara

6. Edible films added of Probiotic and Prebiotics Christos Soukoulis

7. Meat Products as Prebiotic Food Carrier Marise Aparecida Rodrigues Polonio

8. Prebiotic Tubers and Roots Maria Teresa Pedrosa Silva Clerici

9. Sensory methods applied to the development of probiotic and prebiotic foods Adriana Gambar, Matthew B. McSweeney

10. Probiotics and Prebiotics in Non-Bovine Milk Products D.M.D Rasika, M.AD.D. Munasinghe, J.K Vidanarachchi, S Ajlouni, C.S. Ranadheera