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Advances in Probiotics, Prebiotics and Nutraceuticals

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Innovations in Technologies for Fermented Food and Beverage Industries

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

The chapter deals with the advances in technologies for industries related to the production of probiotics, prebiotics and nutraceuticals. The novel innovations in important produces such as milk-based products, fruit- and vegetable-based products, root- and tuber-based products, dried probiotics and beverages are elucidated. Further, the latest technological interventions in nanotechnology, microencapsulation and immobilization techniques with respect to the functional food industries are presented. The chapter also describes the food ethics, safety, regulations and the functional food market.

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Author information

Authors and Affiliations

  1. Department of Biodiversity and Conservation of Natural Resources, Central University of Orissa, Koraput, India

    Swati S. Mishra & Prafulla K. Behera

  2. School of Applied Sciences, KIIT University, Bhubaneswar, India

    Biswabandita Kar

  3. ICAR-Regional Centre of Central Tuber Crops Research Institute, Bhubaneswar, India

    Ramesh C. Ray

Authors
  1. Swati S. Mishra
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  2. Prafulla K. Behera
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  3. Biswabandita Kar
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  4. Ramesh C. Ray
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Editor information

Editors and Affiliations

  1. School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India

    Sandeep Kumar Panda

  2. Department of Food Science and Technology, Pondicherry University, Kalapet, Pondicherry, India

    Prathapkumar Halady Shetty

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Mishra, S.S., Behera, P.K., Kar, B., Ray, R.C. (2018). Advances in Probiotics, Prebiotics and Nutraceuticals. In: Panda, S., Shetty, P. (eds) Innovations in Technologies for Fermented Food and Beverage Industries. Food Microbiology and Food Safety. Springer, Cham. https://doi.org/10.1007/978-3-319-74820-7_7

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