Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

Elane Schwinden Prudencio

ISBN 10: 0128202181 / ISBN 13: 9780128202180

Published by Elsevier Science Publishing Co Inc, US, 2020

About this Item

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

Seller Inventory # LU-9780128202180

Bibliographic Details

• Title: Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
• Publisher: Elsevier Science Publishing Co Inc, US
• Publication Date: 2020
• Language: English
• ISBN 10: 0128202181
• ISBN 13: 9780128202180
• Binding: Hardback
• Condition: New
• Weight: 720 grams

About this title

Synopsis

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

• Provides the authority and expertise of leading contributors from an international board of authors
• Presents the latest release in the Advances in Food and Nutrition Research series
• Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

About the Authors

Elane Schwinden Prudencio works in the Department of Food Science and Technology at Federal University of Santa Catarina

Erick Almeida Esmerino graduated in Veterinary Medicine from the Federal Rural University of Rio de Janeiro - UFRRJ (2009), Master's (2012) and received his Doctorate (2016) in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas (UNICAMP). He also recieved Post-doctorate in Veterinary Hygiene and Processing of Origin Foods by the Department of Food Technology at the Faculty of Veterinary Medicine of the Fluminense Federal University (UFF). Dr. Almeida Esmerino is currently a professor at both Federal Fluminense University as well as the Federal Institute of Education, Science and Technology of Rio de Janeiro. His research focuses on food science and technology with a focus on sensory analysis, descriptive analysis, technology of milk and derivatives, and probiotics.

Marcia Cristina da Silva works in the Departamento de Alimentos at Instituto Federal de Educacao Ciencia e Tecnologia of Rio de Janeiro, Brazil.

Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz’s research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety.