Plant Powered Probiotics
Exploring Science and Health Behind Non-Dairy Fermented Beverages
- 1st Edition - September 1, 2026
- Latest edition
- Editors: Pintu Choudhary, Harsh B. Jadhav, Federico Casanova
- Language: English
Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detail… Read more
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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.
- Highlights probiotics from plant-based sources and benefits to digestive health
- Explores origins, processes, and health benefits of fermentation for creating novel, non-dairy beverages
- Details microbial roles, health benefits, and safety considerations
- Discusses consumer acceptance and marketing potential of fermented non-dairy beverages
- Evaluates sustainability and the environmental impact of plant-based fermentation
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
- Edition: 1
- Latest edition
- Published: September 1, 2026
- Language: English
PC
Pintu Choudhary
HJ
Harsh B. Jadhav
Dr Harsh B. Jadhav is currently a researcher at the Institute of Chemical Technology, Mumbai, India. His area of interest is in the application of non- thermal technologies in the food science and technology sector, development of novel lipid molecules for possible replacement of saturated fat with the application of non-thermal technology, fabrication of designer lipid, enzymatic synthesis of designer lipids, triglycerides of medium chain fatty acids, utilization of designer lipids in food products, plant-based protein, formulation of stable food emulsion with application of non-thermal technologies and the application of new technologies in food processing.
FC
Federico Casanova
Dr. Federico Casanova is an Assistant Professor at the National Food Institute, Technical University of Denmark. His areas of interest include the development of sustainable solutions in food processing for the extraction and functionalization of interest molecules from food waste and food by-products. He also is exploring green technologies, such as ultrasound, ohmic heating and pulsed electric fields.