Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application

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Annamalai Manickavasagan (Associate Professor, School of Engineering, University of Guelph, Canada) Smriti Chaturvedi, PhD (School of Engineering, University of Guelph, Canada)

Paraprobiotics, Postbiotics and Psychobiotics in Foods

Name: Paraprobiotics, Postbiotics and Psychobiotics in Foods
Price: 272.95 AUD
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ISBN: 9780443331169

From Concept to Validated Application

Annamalai Manickavasagan (Associate Professor, School of Engineering, University of Guelph, Canada), Smriti Chaturvedi, PhD (School of Engineering, University of Guelph, Canada)

$272.95

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English

Academic Press Inc
15 January 2026

Physiological & neuro-psychology, biopsychology; Dietetics & nutrition; Neurosciences; Food & beverage technology

Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how ‘biotics’ are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of ‘biotics’ used for functional foods.

Edited by: Annamalai Manickavasagan (Associate Professor School of Engineering University of Guelph Canada), Smriti Chaturvedi, PhD (School of Engineering, University of Guelph, Canada)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm,
Weight: 450g
ISBN: 9780443331169
ISBN 10: 0443331162
Pages: 300
Publication Date: 15 January 2026
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President – Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes. Dr. Smriti Chaturvedi is an Assistant Professor of Food Technology at the Ramaiah University of Applied Sciences, Bangalore, India. She did her Post-doctoral research from the School of Engineering, University of Guelph, Canada. Her research focuses on synbiotics foods, probiotics and prebiotics, legume-based non-dairy food products, product optimization, extrusion processing, rice analogs and food safety.