Synbiotic Foods

Significance, Applications, and Acceptance

Author: Smriti Chaturvedi and Snehasis Chakraborty Series: Functional Foods and Nutraceuticals

This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups.

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Summary

This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups.

Description

Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups. Using clear, scientific language, this book equips readers with in-depth knowledge of synbiotic products, processing methods, applications, and acceptance.

This is a pioneering book on synbiotic foods, being the first of its kind to include the following features:

Explores fundamental aspects across various matrices
Chapter summaries via 10 concise bullet points
Multiple-choice questions (MCQs) aiding study for national-level competitive exams
Short and long descriptive answer-type questions for comprehensive exam preparation

Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.

About the Author

Dr. Smriti Chaturvedi is a post-doctoral candidate from the School of Engineering, University of Guelph, Canada. Her research focuses on synbiotic foods, probiotics and prebiotics, legume-based non-dairy food products, product optimization, and food safety.

Dr. Snehasis Chakraborty is an Assistant Professor of Food Technology at the Institute of Chemical Technology, Mumbai, India. He is a visiting scientist at Kansas State University, USA. His research area includes synbiotic foods, non-thermal and advanced thermal processing of foods, process optimization, kinetic modelling, shelf-life study, and sensory analysis. He is the academic editor for Journal of Food Processing and Preservation and Journal Food Biochemistry. He is also an editorial board member of the journal Applied Food Research.