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.

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

This book introduces the most significant studies and practices developed by scholars and researchers in school psychology in Brazil. The chapters discuss a critical, historical and cultural perspective of how psychology as a science and psychologists as professionals are able to contribute with schooling and education. Its goal is to provide an overview about the main discussions of school psychology in Brazil for an international audience, without losing the necessary depth to present delicate and important topics. Models of psychology based on natural sciences and traditional practices are criticised for concealing a wide array of causes for school failure, related to poverty, educational culture, class oppression and low budget for public education. Marxist perspectives, Foucaultian analysis and psychoanalysis help to provide psychologists with theoretical bases for practices of school psychology in different contexts. Experiences of criticism of public policies, as well as an understanding of the psychologist as part of social movements and policy making are briefly addressed. These features become "Psychology, Society and Education: Critical Perspectives in Brazil, a unique publication in its gender. From the point of view of teaching and researching in the fields of psychology, education and social sciences, this volume stands out by presenting theoretical and methodological contributions to qualitative approaches. This book will also be useful to international scholars and researchers interested in expanding knowledge of Brazilian society through education.

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

This is a book concerned with a strategic area of science. All topics on animal production and comparative physiology are very important to aid in the better understanding of areas related to pet companionship, health sciences and food production. Nowadays, humanity is facing breakthroughs in new technologies, genetics and environmental challenges. This book is an attempt at fulfilling the need for information about the scientific and, most importantly, applied aspects of animal reproduction. Considering the importance of many species that need assisted reproductive technologies, the authors covered the most studied models, including cattle, horses, sheep and others. The authors also exposed the main biotechnologies used in animal assisted reproduction, discussing their indications according to each species to which they are applicable. This book covers topics such as the reproductive physiology of males and females; production of embryo (in vivo and in vitro); cryopreservation of embryos; artificial insemination; control of estrous cycle; hormonal treatments; semen analysis; reproductive ultrasonography; in vitro culture of ovarian follicles; animal cloning; advances on biotechnology of small ruminants; epigenetics in animal reproduction; equine reproduction and ovum pick-up. Over twenty leading scientists from several universities and countries have contributed research to create the first single-source reference on reproductive techniques. It is hoped that this book will be convenient to all categories of people dedicated to animal reproduction, whether they are undergraduate and graduate students, teachers, scientists or practitioners.