01266cam0 2200301 450 E60020002275420180605094710.020061115d1977 |||||ita|0103 baitaIT<<L' >>Italia del NovecentoSalvatore Francesco Romano. Vol.1L'Età Giolittiana. Vol.2Dalla Prima Guerra Mondiale alla crisi dello Stato liberale. Vol.3Dal regime fascista alla Costituzione repubblicanaRomaBoblioteca di Storia Patria19773 v.184 ill.25 cm(da)Romano, Salvatore FrancescoA60020003915507081345ITUNISOB20180605RICAUNISOBUNISOB90026757UNISOB90026755UNISOB90026756E600200022754M 102 Monografia moderna SBNM900000596-3Si26757acquistopregresso2UNISOBUNISOB20061115123403.020180605094710.0Alfano900000596-1SI26755AlfanoUNISOBUNISOB20180605094504.020180605094535.0Alfano900000596-2SI26756AlfanoUNISOBUNISOB20180605094540.020180605094607.0AlfanoItalia del Novecento296185UNISOB03312nam 22005295 450 991072508230332120230920073022.09781071631874(electronic bk.)978107163186710.1007/978-1-0716-3187-4(MiAaPQ)EBC7248714(Au-PeEL)EBL7248714(DE-He213)978-1-0716-3187-4(BIP)088157098(PPN)270616721(CKB)26637750900041(EXLCZ)992663775090004120230512d2023 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierProbiotic Foods and Beverages Technologies and Protocols /edited by Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck1st ed. 2023.New York, NY :Springer US :Imprint: Humana,2023.1 online resource (272 pages)Methods and Protocols in Food Science,2662-9518Print version: Gomes da Cruz, Adriano Probiotic Foods and Beverages New York, NY : Springer,c2023 9781071631867 Includes bibliographical references and index.Probiotic Fermented Milk -- Probiotic Cheeses -- Probiotic Ice Creams -- Probiotic Butter -- Probiotic Plant-Based Beverages -- Probiotic Plant-Based Cheese -- Probiotic Fruit Juices -- Probiotic Fermented Vegetables -- Kombucha Production and Its Bioactive Compounds Analysis -- Kombucha Production and its Bioactive Compounds Analysis -- Probiotic Fermented Sausage -- Probiotic in Bakery -- Probiotic and Synbiotic Chocolate -- Microencapsulation of Probiotics -- Paraprobiotics Preparation for use in Food and Beverages -- Postbiotics Preparation for use in Food and Beverages -- Psychobiotic Carried by Food and Beverage.This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano-type sausage, delivery of probiotics through bakery goods, synbiotic chocolate, methods on encapsulation of probiotics, paraprobiotics, and protocols for food products with psychobiotic potential. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge,Probiotic Foods and Beverages: Technologies and Protocols aims to be a comprehensibly guide with well-established protocols and procedures.Methods and Protocols in Food Science,2662-9518Food scienceFood ScienceTherapeuticsMedicalFood science.Food Science.615.329Cruz Adriano Gomes daMiAaPQMiAaPQMiAaPQ9910725082303321Probiotic Foods and Beverages3367466UNINA