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Advances in Probiotics, Prebiotics and Nutraceuticals

  • Swati S. Mishra
  • Prafulla K. Behera
  • Biswabandita Kar
  • Ramesh C. Ray
Chapter
Part of the Food Microbiology and Food Safety book series (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.

Keywords

Fermented foods Functional food Prebiotics Probiotics Synbiotics Nutraceuticals Immobilization Nanotechnology Food ethics Food market 

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© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Swati S. Mishra
    • 1
  • Prafulla K. Behera
    • 1
  • Biswabandita Kar
    • 2
  • Ramesh C. Ray
    • 3
  1. 1.Department of Biodiversity and Conservation of Natural ResourcesCentral University of OrissaKoraputIndia
  2. 2.School of Applied SciencesKIIT UniversityBhubaneswarIndia
  3. 3.ICAR-Regional Centre of Central Tuber Crops Research InstituteBhubaneswarIndia

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