Probiotic and prebiotics in foods: challenges innovations and advances Non meat ingredients potential sources of prebiotics to substitute raw meat in traditional meat products 8. Advantages of prebiotic compounds adding in meat products 9. Final considerations References Chapter Seven: Tubers and roots as a source of prebiotic fibers 1. Introduction 2. Tuber characteristics 2.1. Tubers produced and marketed on an industrial scale 2.1.1. Potato 2.1.2. Sweet potato 2.1.3. Cassava 2.1.4. Yam 2.1.5. Taro 2.2. Tubers recognized for having prebiotic fibers 2.2.1. Jerusalem artichoke 2.2.2. Burdock 2.2.3. Yacon 2.2.4. Lotus root 2.2.5. Amazon tubers 2.2.6. Ariá (Calathea allouia) tuber 2.2.7. Mairá tuber 2.2.8. Cará de espinho or spiny yam 2.2.9. Purple yam 3. Nutrient composition 3.1. Moisture 3.2. Protein 3.3. Lipids 3.4. Minerals and vitamins 3.5. Carbohydrates 3.6. Sugars 3.7. Starch 3.8. Dietary fiber 3.9. Antioxidants 3.10. Toxic substances and antinutritional factors 3.10.1. Glycoalkaloids 3.10.2. Cyanogenic glycoside 3.10.3. Soluble and insoluble oxalate crystals 3.10.4. Prebiotic tubers and inulin extraction processes 3.11. Evidence based studies 4. Future perspectives Acknowledgment References Chapter Eight: Sensory methods applied to the development of probiotic and prebiotic foods 1. Introduction 2. Qualitative research 2.1. Focus group 3. Projective techniques 3.1. Haires ́shopping list 3.2. Word association (WA) 4. Discrimination tests 4.1. Triangle test 4.2. Difference from control 5. Acceptability tests 5.1. Hedonic scaling 5.2. Other acceptance scales 5.3. Just about right (JAR) 5.4. Check all that apply 6. Descriptive analysis 6.1. Quantitative Descriptive Analysis 6.2. Generic descriptive analysis 7. Rapid sensory analysis Glucomannans f. Pectin g. Plant mucilage polysaccharides h. Microbial exopolysaccharides 2.2.2. Proteins a. Milk proteins b. Plant proteins c. Gelatine 2.2.3. Plasticizers 2.2.4. Additives 2.3. Probiotic and synbiotic edible packaging: Technologies and film forming mechanisms 2.4. Impact of the compositional aspects of edible films and coatings on the biological activity of probiotic cells 2.4.1. Polysaccharides 2.4.2. Proteins 2.5. Edible films and coatings as programmed release carrier systems 2.6. Impact of probiotic cell inclusion on the quality mechanical and barrier properties of films and coatings 3. Probiotic and symbiotic edible coatings and films in food industry applications 3.1. Fresh cut and minimally processed fruits and vegetables 3.2. Dairy products 3.3. Muscle food products 3.4. Intermediate and low moisture foods 4. Future perspectives in the functionalization of edible packaging Acknowledgment References Chapter Six: Meat products as prebiotic food carrier 1. Introduction 2. Prebiotic compounds and dietary fibers to promote healthier appeals in meat products 3. Reformulation of meat products with healthier appeals 4. Reduction of saturated fat in meat products 5. Addition of prebiotic compounds and functional fibers in meat products 5.1. Technological characteristics of prebiotic fibers with physiological functional properties 5.1.1. Fructooligosaccharides (FOS) 5.1.2. Inulin 5.1.3. Resistant starch (RS) 5.1.4. Polydextrose 5.1.5. Alpha cyclodextrin 5.2. Adding prebiotics fibers in emulsified fermented and restructured meat products 6. Potential for using chia and its derivatives as functional ingredients with prebiotic properties in meat products Intro Probiotic and Prebiotics in Foods: Challenges Innovations and Advances Copyright Contents Contributors Chapter One: Postbiotics and paraprobiotics: A review of current evidence and emerging trends 1. Introduction 2. Health benefits beyond the inherent viability of probiotics 3. Processing technologies for production of postbiotics and paraprobiotics 4. Approaches to characterize postbiotics and paraprobiotics 5. Biological activities exhibited by postbiotics and paraprobiotics 5.1. In vitro studies of bioactivities: Mechanisms involved 5.2. In vivo studies of protective effects 5.2.1. Studies using animal models 5.2.2. Clinical trials 5.2.3. Are postbiotics and paraprobiotics effective 6. Potential applications in foods feeds and pharmaceutical industries 7. Concluding remarks and future directions References Chapter Two: Polyphenols the new frontiers of prebiotics 1. Introduction 1.1. Gut colonization and the development of the infant gut microbiota 1.2. The adult gut ecosystem 1.3. Microbial ecosystem in elderly 2. Prebiotics 2.1. Health properties of prebiotics 2.2. New potential prebiotics and new fields of application 3. Polyphenols 3.1. Flavonoids 3.2. Metabolism and bioavailability of flavonoids 3.3. Flavonols 3.4. Flavanones 3.5. Flavan 3 ols and procyanidins 3.6. Isoflavones 3.7. Other polyphenols 3.7.1. Hydroxycinnamates 3.7.2. Hydrolysable tannins 3.7.3. Lignans 3.7.4. Stilbenes 3.7.5. Benzoic acids benzoates and benzoic acid esters 4. Polyphenols from seaweeds as potential prebiotics 5. Polyphenols of lichens with prebiotic activities 6. New perspectives in the prebiotic function of polyphenols 6.1. Microbiota gut brain axis 7. Conclusion References Chapter Three: Fermented milk: The most popular probiotic food carrier 1. Introduction 2. Fermented milks 3. Fermented milks as a carrier for probiotics 4. Quality aspects of probiotic fermented milks 4.1. Viability of probiotics in fermented milks 4.2. Functional properties of probiotics in fermented milks 5. Sensory aspects of probiotics in fermented milks 6. Challenges for production of probiotic fermented milks 7. Conclusion References Chapter Four: Vegetable milk as probiotic and prebiotic foods 1. Introduction 2. Processing of vegetable milks 2.1. Pre treatment 2.2. Milk extraction 2.3. Milk purification 2.4. Incorporation of additives 2.5. Stabilization 2.6. Processing for microbial stability 3. Probiotic fermentation 3.1. Optimal probiotic substrate combination 3.2. Metabolic interactivities 3.3. Synbiotic relationships 3.4. Immobilization by prebiotic encapsulation 4. Vegetable milks as probiotic carriers 4.1. Availability 4.2. Ease of milk extraction 4.3. Protection of probiotics 4.4. Sensory and physicochemical properties 4.5. Bioactive peptides 4.6. Health benefits 5. Vegetable milk as prebiotic 6. Food safety consideration for vegetable milk 7. Conclusion References Chapter Five: Functionalizing and bio preserving processed food products via probiotic and synbiotic edible films and coa ... 1. Introduction 1.1. Probiotics: Definitions and health benefits 1.2. Probiotication of foods: Conceptualization and technological approaches 2. Functionalizing food packaging via probiotics or synbiotics 2.1. Edible food packaging: General remarks 2.2. Ingredients for developing probiotic food packaging 2.2.1. Polysaccharides a. Cellulose and its derivatives b. Starch c. Seaweed gum extracts d. Galactomannans Projective mapping 7.2. Sorting 7.3. Flash profile 7.4. Temporal dominance of sensations 7.5. Polarized sensory positioning 8. Comparison between methodologies 9. Examples of application in the development of food with probiotics and prebiotics References Chapter Nine: Probiotics and prebiotics in non bovine milk 1. Introduction to probiotics prebiotics and non bovine milk 2. Non bovine milk products with probiotics 2.1. Goat milk products 2.1.1. Yogurt and other fermented milk products 2.1.2. Cheese 2.1.3. Ice cream 2.2. Sheep milk products 2.2.1. Yoghurt and other fermented milk products 2.2.2. Cheese 2.2.3. Ice cream 2.3. Camel milk products 2.3.1. Yoghurt 2.3.2. Cheese 2.3.3. Frozen yoghurt 2.4. Donkey milk products 2.4.1. Yoghurt and fermented milk products 2.4.2. Cheese 3. Non bovine milk products with prebiotics 3.1. Goat milk products 3.2. Sheep milk products 4. Synbiotic non bovine milk products 5. Conclusions References