Synbiotic Yoghurt -- A Smart Gut Food
Science, Technology & Applications
Seiten
2011
Nova Science Publishers Inc (Verlag)
978-1-61122-517-4 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-61122-517-4 (ISBN)
Fermented foods are one of the indispensable components of dietary culture in every community in the world. This book provides an overview of the development in the evolution of synbiotic yoghurts in relation to its production, technology and applications.
Fermented foods are one of the indispensable components of dietary culture in every community in the world. Although there are numerous fermented milk foods produced in the world, the simple and humble yoghurt has evolved significantly from a basic fermented product to a more sophisticated functional and therapeutic food. It is not an exaggeration to say that this simple food in its recent years of evolution has taken over milk as a perfect food. The recent surge in the popularity of yoghurts stems from not only its pleasant, aromatic flavour and its many variations of sweetened and fruit types and beverages, but also its increasing reputation as a functional and therapeutic food. This book provides a detailed overview of the current development in the evolution of synbiotic yoghurts in relation to its production, technology and applications.
Fermented foods are one of the indispensable components of dietary culture in every community in the world. Although there are numerous fermented milk foods produced in the world, the simple and humble yoghurt has evolved significantly from a basic fermented product to a more sophisticated functional and therapeutic food. It is not an exaggeration to say that this simple food in its recent years of evolution has taken over milk as a perfect food. The recent surge in the popularity of yoghurts stems from not only its pleasant, aromatic flavour and its many variations of sweetened and fruit types and beverages, but also its increasing reputation as a functional and therapeutic food. This book provides a detailed overview of the current development in the evolution of synbiotic yoghurts in relation to its production, technology and applications.
Introduction; The gastrointestinal (GI) tract; Fermentation & manufacture of probiotic-enriched yoghurt; Probiotics & probiotic yoghurts & health benefits; Prebiotic, prebiotic yoghurts & health benefits; Synbiotic yoghurts: concept, definition, recent trends, health benefits & applications; Soy yoghurts-synbiotic effects & nutritional benefits; Future trends & challenges; Index.
| Zusatzinfo | Illustrations |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 230 x 155 mm |
| Gewicht | 468 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-61122-517-5 / 1611225175 |
| ISBN-13 | 978-1-61122-517-4 / 9781611225174 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
A Laboratory Manual
Buch | Softcover (2022)
John Wiley & Sons Inc (Verlag)
CHF 103,00
