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Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different;
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Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics;
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functional products containing probiotics and prebiotics, which have beneficial effects. Within the studies from this book the patented probiotic;
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in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts;
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of the Mediterranean diet; European consumers acceptance of healthy food products; fermentation of tomato juice with the probiotic yeast;
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Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages;
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foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;
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foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;
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Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products;
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, seaweeds, algae, enzymatic abatement of urethane in fermentation of beverages, bioethanol production, pesticides, probiotic biosurfactants, drought;
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What are Probiotic Lactic Acid Bacteria? What are their characteristics and importance? How are they useful? The investigation, Studies on;
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products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages;
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All recipes come a detailed list of ingredients, cooking and preparation times, number of servin;...
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All recipes come a detailed list of ingredients, cooking and preparation times, number of servin;...
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beverages, beverages fortified with omega-3 fatty acids, dietary fiber, minerals and vitamins, probiotics and prebiotics in functional beverages;
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I have developed probiotic yoghurt that is effectively used against gastrointestinal ailments due to the combined effect of potential;
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The microbiota co-existing with humans can be classified into 3 distinctive groups: pathogenic, commensal and probiotic. This book is about;
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Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different;
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Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research;
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Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage;
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Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary;
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