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.
Table des matières
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.
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