synbiotic foods: significance, applications, and acceptance

This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups.

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, synbiotic foods, 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 Applied Food Research.