Probiotic Ice Cream
Probiotic Ice Cream

Author: Aziz Homayouni-Rad

Publisher: John Wiley & Sons

Published: 2024-12-31

Total Pages: 276

ISBN-13: 1119081165

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Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product. Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on: Science of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream Physical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans Technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams Quality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study.

Probiotics in Food Safety and Human Health
Probiotics in Food Safety and Human Health

Author: Ipek Goktepe

Publisher: CRC Press

Published: 2005-10-10

Total Pages: 514

ISBN-13: 1420027573

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The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference that can provide the latest practical information on how to deal with the range of probiotic healt

Functional Dairy Products
Functional Dairy Products

Author: T Mattila-Sandholm

Publisher: McGraw Hill Professional

Published: 2003-02-24

Total Pages: 424

ISBN-13: 9781855735842

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Annotation Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part 2 considers product development and such issues as clinical trials and safety evaluation. Part 3 examines particular types of product from oligosaccharides to lactic acid bacteria. CONTENTS Introduction: classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: the PROEUHEALTH cluster; The market for functional dairy products: the case of the United States.

I Scream! Ice Cream!
I Scream! Ice Cream!

Author: Amy Krouse Rosenthal

Publisher: Chronicle Books

Published: 2013-04-09

Total Pages: 38

ISBN-13: 1452100047

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Uses colorful illustrations to demonstrate examples of "wordles," or wordplay phrases that sound alike but have different meanings, including "I see" and "icy," and "I scream" and "ice cream."

Ice Cream
Ice Cream

Author: Robert T. Marshall

Publisher: Springer

Published: 2012-12-06

Total Pages: 371

ISBN-13: 1461501636

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Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

Probiotic Dairy Products
Probiotic Dairy Products

Author: Adnan Y. Tamime

Publisher: John Wiley & Sons

Published: 2018-02-05

Total Pages: 432

ISBN-13: 1119214106

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Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.

Delicious Probiotic Drinks
Delicious Probiotic Drinks

Author: Julia Mueller

Publisher: Simon and Schuster

Published: 2014-02-04

Total Pages: 345

ISBN-13: 1628738944

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The health benefits of probiotics are no secret—doctors from both the Western and Eastern medicine camps sing the praises of probiotics for their positive effects on digestion, metabolism, and the immune system. Enthusiasts of kombucha—a bubbly probiotic drink now sold regularly in stores from Manhattan delis to Seattle food co-ops—point to its high levels of B vitamins and amino acids, improving mood, energy levels, joint function, ligament health, and skin health. Now you can learn to make kombucha, as well as numerous other probiotic drinks, at home! With clear step-by-step directions, beautiful photographs, and more than seventy-five recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for: Kombucha Jun Kefir Lacto-fermented lemonade Ginger beer Cultured vegetable juices And more! In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Food Microbiology, 2 Volume Set
Food Microbiology, 2 Volume Set

Author: Osman Erkmen

Publisher: John Wiley & Sons

Published: 2016-06-13

Total Pages: 940

ISBN-13: 1119237769

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This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Food Biotechnology
Food Biotechnology

Author: David B. Archer

Publisher: Springer Science & Business Media

Published: 2008-08-28

Total Pages: 280

ISBN-13: 354070535X

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This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

Probiotic Foods and Beverages
Probiotic Foods and Beverages

Author: Adriano Gomes da Cruz

Publisher: Springer Nature

Published: 2023-05-12

Total Pages: 273

ISBN-13: 107163187X

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This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano-type sausage, delivery of probiotics through bakery goods, synbiotic chocolate, methods on encapsulation of probiotics, paraprobiotics, and protocols for food products with psychobiotic potential. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Probiotic Foods and Beverages: Technologies and Protocols aims to be a comprehensibly guide with well-established protocols and procedures.