Probiotic and Prebiotics in Foods Challenges Innovations and Advances ISSN Book 94 1st edition Elane Erick Marcia Cristina  by 0128202181 9780128202180

1: Introduction

2: Health benefits beyond the inherent viability of probiotics

3: Processing technologies for production of postbiotics and paraprobiotics

4: Approaches to characterize postbiotics and paraprobiotics

5: Biological activities exhibited by postbiotics and paraprobiotics

6: Potential applications in foods, feeds and pharmaceutical industries

7: Concluding remarks and future directions

Chapter Two: Polyphenols, the new frontiers of prebiotics

Abstract

1: Introduction

2: Prebiotics

3: Polyphenols

4: Polyphenols from seaweeds as potential prebiotics

5: Polyphenols of lichens with prebiotic activities

6: New perspectives in the prebiotic function of polyphenols

7: Conclusion

Chapter Three: Fermented milk: The most popular probiotic food carrier

Abstract

1: Introduction

2: Fermented milks

3: Fermented milks as a carrier for probiotics

4: Quality aspects of probiotic fermented milks

5: Sensory aspects of probiotics in fermented milks

6: Challenges for production of probiotic fermented milks

7: Conclusion

Chapter Four: Vegetable milk as probiotic and prebiotic foods

Abstract

1: Introduction

2: Processing of vegetable milks

3: Probiotic fermentation

4: Vegetable milks as probiotic carriers

5: Vegetable milk as prebiotic

6: Food safety consideration for vegetable milk

7: Conclusion

Chapter Five: Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings

Abstract

1: Introduction

2: Functionalizing food packaging via probiotics or synbiotics

3: Probiotic and symbiotic edible coatings and films in food industry applications

4: Future perspectives in the functionalization of edible packaging

Acknowledgment

Chapter Six: Meat products as prebiotic food carrier

Abstract

1: Introduction

2: Prebiotic compounds and dietary fibers to promote healthier appeals in meat products

3: Reformulation of meat products with healthier appeals

4: Reduction of saturated fat in meat products

5: Addition of prebiotic compounds and functional fibers in meat products

6: Potential for using chia and its derivatives as functional ingredients with prebiotic properties in meat products

7: Non-meat ingredients, potential sources of prebiotics, to substitute raw meat in traditional meat products

8: Advantages of prebiotic compounds adding in meat products

9: Final considerations

Chapter Seven: Tubers and roots as a source of prebiotic fibers

Abstract

1: Introduction

2: Tuber characteristics

3: Nutrient composition

4: Future perspectives

Acknowledgment

Chapter Eight: Sensory methods applied to the development of probiotic and prebiotic foods

Abstract

1: Introduction

2: Qualitative research

3: Projective techniques

4: Discrimination tests

5: Acceptability tests

6: Descriptive analysis

7: Rapid sensory analysis

8: Comparison between methodologies

9: Examples of application in the development of food with probiotics and prebiotics

Chapter Nine: Probiotics and prebiotics in non-bovine milk

Abstract

1: Introduction to probiotics, prebiotics and non-bovine milk

2: Non-bovine milk products with probiotics

3: Non-bovine milk products with prebiotics

4: Synbiotic non-bovine milk products

5: Conclusions