Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups. Using clear, scientific language, this book equips readers with in-depth knowledge of synbiotic products, processing methods, applications, and acceptance.

This is a pioneering book on synbiotic foods, being the first of its kind to include the following features:

Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.