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Elsevier

Probiotic Beverages

  • 1st Edition - April 29, 2021
  • Latest edition
  • Editors: Sandeep K. Panda, Julie Kellershohn, Inge Russell
  • Language: English

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includ… Read more

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Description

Probiotic Beverages 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.

Key features

  • 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

Readership

Research, scientists, food technologists, beverage technologists, R&D, Gov. and Academia

Table of contents

1. Introduction and Overview

Geography and Probiotic Beverages

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

Health and Genomics

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

Production and Quality

13. Starter cultures for probiotic beverages: A comparative study of traditional and modern approaches

Technologies and legalities

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

Marketing probiotic beverages

20. Marketing probiotic beverages

21. Thoughts on the future of probiotic beverages

Product details

  • Edition: 1
  • Latest edition
  • Published: April 30, 2021
  • Language: English

About the editors

SP

Sandeep K. Panda

Sandeep Kumar Panda is an assistant professor in the School of Biotechnology, KIIT University, India. He holds an MSc in applied microbiology and a PhD in microbiology from Utkal University in India. He completed his postdoctoral studies as a Global Excellence Stature Fellow at the University of Johannesburg in South Africa. His main research focus is on the development of probiotic functional foods by fermentation.
Affiliations and expertise
School of Biotechnology, KIIT University, India

JK

Julie Kellershohn

Julie Kellershohn is an assistant professor at Ryerson University, Toronto, Canada. She holds an honors BSc from Queen’s University, an MBA from Harvard Business School, and a PhD from Harper Adams University. Her research focuses on food and beverage consumer behavior and the development and marketing of novel beverages.
Affiliations and expertise
Ryerson University, Toronto, Canada

IR

Inge Russell

Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.
Affiliations and expertise
Heriot-Watt University, UK

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