Synbiotic Yoghurt - A Smart Gut Food

Synbiotic Yoghurt - A Smart Gut Food
Science, Technology & Applications

Fermented foods are one of the indispensable components of dietary culture in every community in the world. Although there are numerous fermented milk foods produced in the world, the simple and humble yoghurt has evolved significantly from a basic fermented product to to a more sophisticated functional and therapeutic food. It is not an exaggeration to say that this simple food in its recent years of evolution has taken over milk as a perfect food. The recent surge in the popularity of yoghurts stems from not only its pleasant, aromatic flavour and its many variations of sweetened and fruit types and beverages, but also its increasing reputation as a functional and therapeutic food. This book provides a detailed overview of the current development in the evolution of synbiotic yoghurts in relation to its production, technology and applications.

Table of Contents:

Chapter 1. Introduction, pp. 1-6
(Kasipathy Kailasapathy)

Chapter 2. The gastrointestinal (GI) tract, pp. 7-28
(Kasipathy Kailasapathy and Sarah Moore)

Chapter 3. Fermentation and manufacture of probiotic-enriched yoghurt, pp. 29-47
(Kasipathy Kailasapathy and Claude Champagne)

Chapter 4. Probiotics and probiotic yoghurts and health benefits, pp. 49-79
(Kasipathy Kailasapathy and Claude Champagne)

Chapter 5. Prebiotic, prebiotic yoghurts and health benefits, pp. 81-98
(Kasipathy Kailasapathy)

Chapter 6. Synbiotic yoghurts: concept, definition, recent trends, health benefits and applications, pp. 99-115
(Kasipathy Kailasapathy)

Chapter 7. Soy yoghurts-synbiotic effects and nutritional benefits, pp. 117-133
(Kasipathy Kailasapathy and Claude Champagne)

Chapter 8. Future trends and challenges, pp. 135-140
(Kasipathy Kailasapathy)

References pp.141-182

Index pp.183-193