is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed.
- Describes probiotic beverages of different geographical locations, market status and scope
- Discusses the potential of probiotic beverages in preventing disease
- Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability
- Includes dairy, nondairy, cereal and fruit beverages
1. Introduction and Overview 2. Probiotic Beverages in India: History and Current Developments 3. Probiotic Beverages in Japan (some history and current developments) 4. Probiotic Beverages in China 5. Fermented Foods and Probiotic Beverages in Korea 6. Probiotic beverages in Thailand (health attributes and future trends) 7. Probiotic beverages: health benefits and current trends in the Middle East 8. Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective 9. The Americas and Probiotic Beverages 10. Probiotics: Emerging Functional Ingredients for Healthy Aging and Age-related Diseases. 11. TRP channels at Gut: Effect of prebiotics, probiotics and postbiotics on Gut-Brain axis 12. Application of Genomics, Transcriptomics and Proteomics in Probiotic Research 13. Starter cultures for probiotic beverages: A comparative study of traditional and modern approaches 14. Kefir, Kombucha and Sour beers 15. Probiotic Lactobacillus Strains for Enhanced Health Benefits (Genetic Engineering and Microencapsulation) 16. Packaging for probiotic beverages (including thermal) 17. Microbial safety issues related to probiotic beverages and the organisms used in their manufacture 18. Quality Control of Probiotic Beverages and Organisms 19. Legalities, Intellectual Property, Ethical Concerns and Regulatory Aspects in Probiotics 20. Marketing probiotic beverages 21. Thoughts on the future of probiotic beverages
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