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\u003cp\u003e\u003ci\u003eProbiotic and Prebiotics in Foods: Challenges, Innovations, and Advances\u003c/i\u003e 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. \u003c/p\u003e \u003cp\u003eWritten 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.\u003c/p\u003e\u003cul\u003e \u003cli\u003eIncludes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products\u003c/li\u003e \u003cli\u003eDiscusses the efficacy of food substrate in probiotic and prebiotic delivery\u003c/li\u003e \u003cli\u003ePresents predictive microbiology models\u003c/li\u003e\u003c/ul\u003e |
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