Synbiotic Foods: Significance, Applications, and Acceptance
About this ebook
This is a pioneering book on synbiotic foods, being the first of its kind to include the following features:
- Explores fundamental aspects across various matrices
- Chapter summaries via 10 concise bullet points
- Multiple-choice questions (MCQs) aiding study for national-level competitive exams
- Short and long descriptive answer-type questions for comprehensive exam preparation
Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.
About the author
Dr. Smriti Chaturvedi is a post-doctoral candidate from the School of Engineering, University of Guelph, Canada. Her research focuses on synbiotic foods, probiotics and prebiotics, legume-based non-dairy food products, product optimization, and food safety.
Dr. Snehasis Chakraborty is an Assistant Professor of Food Technology at the Institute of Chemical Technology, Mumbai, India. He is a visiting scientist at Kansas State University, USA. His research area includes synbiotic foods, non-thermal and advanced thermal processing of foods, process optimization, kinetic modelling, shelf-life study, and sensory analysis. He is the academic editor for Journal of Food Processing and Preservation and Journal Food Biochemistry. He is also an editorial board member of the journal Applied Food Research.
