Buch, Englisch, 266 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 540 g
Technologies and Protocols
Buch, Englisch, 266 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 540 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-3189-8
Verlag: Springer US
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.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
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.
