Probiotic Foods and Beverages: Technologies and Protocols

ISBN-13: 9781071631867 / Angielski

Adriano Cruz; Marcia Cristina Silva; Tatiana Pimentel

Opis

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.

Spis treści

1. Probiotic Fermented Milk

Shibo Ma, J.K. Vidanarachchi, and Chaminda Senaka Ranadheera

 

2. Probiotic Cheeses

Celso Fasura Balthazar, Julien Chamberland, and Marie-Claude Gentès

 

3. Probiotic Ice Creams

Vanessa Cortina Zanetti, Celso Fasura Balthazar, Callebe Camelo-Silva, and Silvani Verruck

 

4. Probiotic Butter

Patrícia Blumer Zacarchenco, Leila Maria Spadoti, Adriana Torres Silva e Alves, Vanessa Cortina Zanetti, and Silvani Verruck

 

5. Probiotic Plant-Based Beverages

Tahis R. Baú, Danielle C. B. H. Ferreira, Cintia L. Handa, Fernando S. de Lima, and Tatiana C. Pimentel

 

6. Probiotic Plant-Based Cheese

Tahis R. Baú, Danielle C. B. H. Ferreira, Cintia L. Handa, Fernando S. de Lima, and Tatiana C. Pimentel

 

7. Probiotic Fruit Juices

Oscar O. Romero-Chapol, Abigail Varela-Pérez, Ana G. Castillo-Olmos, Hugo S. García, and Cynthia Cano-Sarmiento

 

8. Probiotic Fermented Vegetables

Hadi Pourjafar, Tatiana C. Pimentel, and Tahis R. Baú

9. Kombucha Production and Its Bioactive Compounds Analysis

Chun Zou, Yong-Quan Xu, Yi-Bin Huang, and Jun-Feng Yin

 

10. Kombucha Production and its Bioactive Compounds Analysis

Chun Zou, Yong-Quan Xu, Yi-Bin Huang, and Jun-Feng Yin

 

11. Probiotic Fermented Sausage

Claudio M. E. Malaghini, Ana Paula Zapelini de Melo, and Silvani Verruck

 

12. Probiotic in Bakery

Ana Paula Zapelini de Melo, Thais de Oliveira, Pedro Luiz Manique Barreto, and Silvani Verruck

 

13. Probiotic and Synbiotic Chocolate

Milena Dutra Pierezan, Callebe Camelo-Silva, Alan Ambrosi, Marco Di Luccio, and Silvani Verruck

 

14. Microencapsulation of Probiotics

Callebe Camelo-Silva, Lais Leite Figueredo, Vanessa Cortina Zanetti, Alan Ambrosi, Marco Di Luccio, and Silvani Verruck

 

15. Paraprobiotics Preparation for use in Food and Beverages

Cássia Pereira Barros, Cynthia Manassi, Silvani Verruck, Marcia Cristina Silva, Erick A. Esmerino, Monica Q. Freitas, and Adriano Gomes da Cruz

 

16. Postbiotics Preparation for use in Food and Beverages

Jonas de Toledo Guimarães, Cássia Barros, Houshmand Sharafi, Mehran Moradi, Erick A. Esmerino, and Adriano Gomes da Cruz

 

17. Psychobiotic Carried by Food and Beverage

Cássia Pereira Barros, Erick A. Esmerino, Roberto Laureano Melo, and Adriano Gomes da Cruz