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Full Description
Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detailing microbial roles, health benefits, and quality control. The book compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed, along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.
As the demand for foods containing probiotics coupled with an increased desire for dairy alternatives has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health, this book highlights fermentation origins, processes, and novel plant-based ingredients while also exploring health effects and digestive benefits.
Contents
1. Introduction to Non-Dairy Probiotics
2. Probiotics in Development of Functional Food Beverages
3. Fruits and Vegetable-Based Probiotic Beverages
4. Cereal Based Probiotic Beverages
5. Millet Based Probiotic Beverages
6. Legumes Based Probiotic Beverages
7. Nuts Based Probiotic Beverages
8. Agro Waste Based Probiotic Beverages
9. Health Benefits of Probiotic Beverages
10. Shelf Life of Probiotic Beverages
11. Consumer Acceptance and Market Potential of Probiotic Beverages
12. Challenges and Probable Solution Associated with Production of Probiotic Beverage on Larger Scale
13. Prebiotic Benefits to Human Health and Gut from Plant Powered Fermented Beverages
14. Precision Fermentation, Strain Selection, and Optimized Production Process
15. Next Generation Non-Dairy Probiotic Beverages - What's in Store for the Future
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