Table of Contents
Preface
Chapter 1. Probiotic Concept: An Overview
(Fatemeh Zendeboodi and Amir M. Mortazavian – Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran)
Chapter 2. Probiotic Starter Cultures in Food Products
(Erhan Keyvan, Jerina Rugji, Ahmet Hulusi Dinçoğlu – Burdur Mehmet Akif Ersoy University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Burdur, Turkey)
Chapter 3. Flavorization of Food by Probiotics
(Sradhanjali Sahu, Sandeep Kumar Panda – School of Biotechnology, KIIT University, Bhubaneswar, India, et al.)
Chapter 4. Detoxification Properties of Probiotics in Foods
(Mojtaba Yousefi, Nasim Khorshidian, Elham Khanniri, Amir M. Mortazavian – Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran, et al.)
Chapter 5. Organoleptic Characteristics and Trade Aspects of Probiotic Products
(Neda Mollakhalili Meybodi, Leila Zare, Sara Sanaei Nasab – Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, et al.)
Chapter 6. Encapsulation and Immobilization of Probiotics as Advanced Techniques for Improving their Function in Food Products
(Usman Mir Khan, Aysha Sameen, Rana Muhammad Aadil, Hannan Rashid, Sipper Khan – National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan, et al.)
Chapter 7. (Dys) Functionality of Probiotics in Food Products
(Zvonimir Petric, Irena Žuntar, Nasim Khorshidian, Jurica Žučko, Danijela Bursać Kovačević, Predrag Putnik – Unit of Pharmacokinetics and Drug Metabolism, Department of Pharmacology at the Institute of Neuroscience and Physiology, Sahlgrenska Academy at the University of Gothenburg, Göteborg, Sweden, et al.)
Chapter 8. Promoting Effects of Probiotics on Sensory Properties of Food Products
(Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz – Instituto Federal do Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil, et al.)
Chapter 9. Safety Assessment of Probiotics for Use in Food Products
(S. Mithul Aravind and Saravanan Chakkaravarthi – Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India)
Chapter 10. The Unsafety of Probiotics for Incorporation in Food Products
(Mohamed Zommiti, Mounir Ferchichi, Marc G.J. Feuilloley, Nathalie Connil – Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis, Tunisia, et al.)
Chapter 11. Ruptured Cell Probiotics as a Possible Alternative or Adjunct for Reducing Nitrite Levels in Cured Meat Products
(Aziz Homayouni Rad, Amin Abbasi, Amir M. Mortazavian, Nasim Khorshidian – Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran, et al.)
Chapter 12. Legislation and Labelling Considerations of Probiotic Food Products
(Usman Mir Khan, Aysha Sameen, Rana Muhammad Aadil, Hannan Rashid, Sipper Khan – National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan, et al.)
Index
