Probiotic Foods and Beverages PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Probiotic Foods and Beverages PDF full book. Access full book title Probiotic Foods and Beverages by Adriano Gomes da Cruz. Download full books in PDF and EPUB format.
Author: Adriano Gomes da Cruz
Publisher: Springer Nature
ISBN: 107163187X
Category : Technology & Engineering
Languages : en
Pages : 273
Get Book Here
Book Description
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.
Author: Adriano Gomes da Cruz
Publisher: Springer Nature
ISBN: 107163187X
Category : Technology & Engineering
Languages : en
Pages : 273
Get Book Here
Book Description
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.
Author: Felicity Evans
Publisher:
ISBN: 9781743369302
Category :
Languages : en
Pages : 192
Get Book Here
Book Description
Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 1466588101
Category : Medical
Languages : en
Pages : 624
Get Book Here
Book Description
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 1420094963
Category : Technology & Engineering
Languages : en
Pages : 460
Get Book Here
Book Description
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author: Adriano Gomes da Cruz
Publisher: Academic Press
ISBN: 0128199091
Category : Health & Fitness
Languages : en
Pages : 346
Get Book Here
Book Description
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models
Author: Sandeep K. Panda
Publisher: Academic Press
ISBN: 0128185899
Category : Technology & Engineering
Languages : en
Pages : 496
Get Book Here
Book Description
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages
Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 1040068022
Category : Technology & Engineering
Languages : en
Pages : 364
Get Book Here
Book Description
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128169397
Category : Technology & Engineering
Languages : en
Pages : 402
Get Book Here
Book Description
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
Author: R. J. Ruppenthal
Publisher:
ISBN: 9781480012356
Category : Probiotics
Languages : en
Pages : 38
Get Book Here
Book Description
This short book is a guide to making your own fermented, probiotic drinks. Using beneficial cultures, like the good bacteria in yogurt, you will learn how to create healthy, delicious drinks that benefit your body. For thousands of years, long before sugary soft drinks were invented, our ancestors enjoyed the whole food goodness of fermented drinks such as kefir, kombucha, and naturally fermented ciders and sodas. If delicious raw food smoothies were not around 5,000 years ago, it is only because our Stone Age ancestors did not have good blenders. Fermented drinks are tasty, easy to prepare, and incredibly healthy. Yogurt, kefir, kombucha, and other probiotic drinks are made by adding cultures to base ingredients such as milk, sweet tea, or fruit juice. The cultures consist of beneficial microorganisms, such as Lactobacillus acidophilus, which add live enzymes, B vitamins, and protein to your food.Contents Include:1. Probiotic Foods for Better HealthImprove Digestion and Strengthen Your Immune System 2. The Benefits of Fermented BeveragesLose Weight, Nourish Your Body, and Boost Energy Levels3. Drinkable YogurtIt's Easy, Quick to Make, and Tastes Great4. RejuvelacThe Goodness of Sprouted Grains in a Glass5. SCOBIES: Ancient and ModernThe World's Most Natural, Complex Probiotic Cultures6. Alcoholic Content of Fermented BeveragesBooze Content is Usually Less Than 1%, But Be Careful7. Kefir: Milk and Water-Based VersionsThe Secret to Longer Life?8. KombuchaDelicious and Healthful Beverage9. Ginger BeerNaturally Brewed With a Unique Culture10. Home Brewed Ciders and SodasBottle Your Own Naturally Effervescent Sodas in Any Flavor11. Probiotic SmoothiesDrink Your Food...Delicious and Nutritious12. Additional RecipesWait till you try some of these!
Author: Sandeep Kumar Panda
Publisher: Springer
ISBN: 3319748203
Category : Technology & Engineering
Languages : en
Pages : 340
Get Book Here
Book Description
This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.
