| Description |
xvi, 193 pages : illustrations ; 23 cm |
| Series |
Food science and technology |
|
Nutrition and diet research progress |
|
Nutrition and diet research progress series.
|
|
Food science and technology (Academic Press)
|
| Contents |
The gastrointestinal (GI) tract / Kasipathy Kailasapathy and Sarah Moore -- Fermentation and manufacture of probiotic-enriched yoghurt / Kasipathy Kailasapathy and Claude Champagne -- Probiotics and probiotic yoghurts and health benefits / Kasipathy Kailasapathy and Claude Champagne -- Prebiotic, prebiotic yoghurts and health benefits / Kasipathy Kailasapathy -- Synbiotic yoghurts: concept, definition, recent trends, health benefits and applications / Kasipathy Kailasapathy -- Soy yoghurts-synbiotic effects and nutritional benefits / Kasipathy Kailasapathy and Claude Champagne -- Future trends and challenges / Kasipathy Kailasapathy |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references (pages [141]-183) and index |
| Subject |
Gastrointestinal system -- Microbiology.
|
|
Prebiotics.
|
|
Probiotics.
|
|
Yogurt.
|
| Author |
Champagne, Claude P., 1953-
|
|
Moore, Sarah, 1984-
|
| LC no. |
2010041604 |
| ISBN |
9781611225174 (hardcover) |
|
