This volume details state-of-the-art prools 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 prools for food products with psychobiotic potential. Written in the format of the
Methods and Prools in Food Science
series, chapters list necessary materials and methods for readily reproducible prools.
Authoritative and cutting-edge,
Probiotic Foods and Beverages: Technologies and Prools
aims to be a comprehensibly guide with well-established prools and procedures.