Adriano Gomes da Cruz; Marcia Cristina Silva; Tatiana Colombo Pimentel; Erick Almeida Esmerino; Silvani Verruck Springer-Verlag New York Inc. (2023) Kovakantinen kirja
Benedetta Barbisan; Cristina Bon; Ronald Car; Alberto Clerici; Luca Cobbe; Paolo Colombo; Claudio de Boni; Vitanto Gioia Viella (2012) Pehmeäkantinen kirja
Vinícius Rosa Cota (ed.); Dante Augusto Couto Barone (ed.); Diego Roberto Colombo Dias (ed.); Laila Cristina Moreira Damázio Springer (2019) Pehmeäkantinen kirja
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.
