Abstract
This chapter discusses the science and technology of probiotics, probiotic strains, prebiotic substances, their efficacy, challenges in incorporating probiotics and prebiotics into foods, viability issues, physiological benefits, packaging considerations, and product examples. This chapter also discusses the efficiency and evaluation of prebiotics and the differences between probiotic, prebiotic, and symbiotic approaches to maintain gut health.
| Original language | English |
|---|---|
| Title of host publication | Fermented Foods and Beverages of the World |
| Editors | Jyoti Prakash Tamang, Kasipathy Kailasapathy |
| Place of Publication | U.S.A. |
| Publisher | CRC Press |
| Pages | 377-390 |
| Number of pages | 14 |
| ISBN (Print) | 9781420094954 |
| Publication status | Published - 2010 |
Keywords
- fermented foods
- prebiotics
- probiotics