Intro -- Contents -- Preface -- Chapter 1 -- Use of Edible Films and Coatings for Functional Foods Developments: A Review -- Abstract -- Introduction -- 1. Properties and Applicability of Edible Films Related to Functional Foods -- 1.1. Hydrophilic Films -- 1.2. Hydrophobic Films -- 1.3. Composite Materials -- 1.4. Applicability -- 2. Use of Edible Films in Encapsulation Technologies Regarding Functional Food -- 2.1. Simple and Complex Coacervates -- 2.2. Spray Drying -- 2.3. Freeze Drying -- 2.4. Ionic Gelation -- 2.5. Extrusion Method -- 2.6. Emulsion Method -- 3. Edible Materials Application in Probiotics Functional Foods -- 4. Antimicrobials and Antioxidants Edible Films -- 4.1. Chitosan -- 4.2. Addition of Antimicrobials and Antioxidants as Functional Compounds to Edible Matrices -- Conclusion -- References -- Chapter 2 -- Double Emulsions: Potential Applications for the Elaboration of Functional Foods -- Abstract -- Introduction -- Preparation Methods of W1/O/W2 Emulsions -- Applications of W1/O/W2 Emulsions in Functional Foods -- Destabilization Processes of W1/O/W2 Emulsions -- Methods for the Analysis of Stability and Encapsulation Efficiency -- Strategies for the Improvement of Stability and Encapsulation Efficiency -- Conclusion -- Acknowledgments -- References -- Chapter 3 -- Functional Bread: Development of Sourdough Starters to Improve Bread Quality -- Abstract -- Introduction -- 1. Characteristics of Functional Foods -- 2. Lactobacilli as Starter Cultures in Food Production -- 3. Basic Bread Components -- 4. Microbial Spoilage of Bread and Bakery Products -- 5. Preservatives in Bread Production -- 6. Sourdough -- 7. Sourdough Starters in Bakery Industry -- 8. Metabolic Activity of Sourdough Starter Cultures -- 8.1. Proteolysis -- 8.2. Hydrolysis of Phytic Acid -- 8.3. Production of Organic Acids.

8.4. Production of Exopolysaccharides -- 8.5. Antimicrobial Substances -- 9. Formation of Bread Aroma -- 10. Basic Technological Factors in Bread Production -- 11. Types of Sourdough -- A. Type I Sourdough -- B. Type II Sourdough -- C. Type III Sourdough -- Materials and Methods -- 1. Microorganisms -- 2. Media -- 3. Methods -- 3.1. Physicochemical Methods -- 3.1.1. Determination of the Titratable Acidity -- 3.1.2. Determination of Total Titratable Acidity of Sourdough / Yeast Dough (AACC, 1975) -- 3.1.3. Determination of Total Titratable Acidity of Bread Crumb (AACC, 1975) -- 3.2. Microbiological methods -- 3.2.1. Culturing and Storage Conditions -- 3.2.2. Determination of the Number of Viable Microorganism Cells -- 3.2.3. Determination of the Antimicrobial Activity of the Lactobacillus Strains against Saprophytic Microorganisms - Well-Diffusion Method -- 3.2.4. Determination of the Antimicrobial Activity of the Starter Sourdoughs against Saprophytic Microorganisms - Well-Diffusion Method (Denkova et al., 2014b) -- 3.2.5. Determination of the Resistance to Preservatives - Well-Diffusion Method -- 3.2.6. Determination of the Presence of Amylolytic Enzymes - Well-Diffusion Method -- 3.2.7. Determination of the Presence of Proteolytic Enzymes - Well-Diffusion Method -- 3.3. Technological Methods -- 3.3.1. Batch Culturing -- 3.3.2. Preparation of Sourdough Starters and Approbation of Starter Sourdoughs in Bread Production -- A. Preparation of Single-Strain Cellular Suspensions for the Inoculation of the Flour/Water Mixture (Denkova et al., 2014c) -- B. Preparation of Multi-Strain Cellular Suspensions for the Inoculation of the Flour/Water Mixture (Denkova et al., 2014c) -- C. Preparation of Single-Strain Sourdoughs (Denkova et al., 2014b) -- D. Development of Sourdough Starters for Wheat and Rye Bread.

E. Preparation of Sourdoughs with Multi-Strain Starters (Denkova et al., 2014b) -- F. Approbation of the Starter Sourdoughs in the Production Laboratory (Denkova et al., 2014b) -- G. Evaluation of the Baked Bread (Denkova et al., 2014c) -- H. Determination of Bacterial Spoilage of the Baked Bread (Denkova et al., 2014b) -- I. Determination of Mold Spoilage of the Baked Bread (Denkova et al., 2014b) -- J. Lyophilization (Freeze-drying) (Denkova et al., 2014a) -- 3.3.4. Biotechnological Scheme for the Production of "LB-Acidifiers" ("LB-Acidifier" for Rye Bread and "LB-Acidifier" for Wheat Bread) -- 4. Statistical Analysis -- Results and Discussion -- 1. Characteristics of the Lactobacilli Strains Isolated from Different Sources by the Methods of Conventional and Molecular Taxonomy -- 2. Technological Features of the Newly Isolated Lactobacillus Strains -- 2.1. Examination of the Amylolytic Activity of the Newly Isolated Lactobacillus Strains -- 2.2. Examination of the Proteolytic Activity of the Newly Isolated Lactobacillus Strains -- 2.3. Determination of the Sensitivity of Saprophytic Microorganisms and the Newly Isolated Lactobacillus Strains to Calcium Propionate and Potassium Sorbate -- 2.4. Antimicrobial Activity of the Newly Isolated Lactobacillus Strains against Saprophytic Microorganisms -- 3. Application of Lactobacilli Strains in Sourdough Starters for Wheat Bread -- 3.1. Selection of Lactobacilli Strains -- 3.2. Development of Symbiotic Starters -- 3.3. Approbation of Starter Combinations for Wheat Bread in Industrial Production -- 3.4. Frozen Sourdough -- 3.5. Freeze-Dried Starter Concentrates -- A. Microbiological Status of the Freeze-Dried Starter Concentrates -- B. Development of "LB-Acidifier" for Rye Bread and "LB-Acidifier" for Wheat Bread -- Conclusion -- References -- Biographical Sketches -- Chapter 4.

Bioactive Compounds to Fortify Children's Chocolate Milk: Health Improvements and Future Perspectives -- 1. Abstract -- 2. Introduction -- 3. Liposome's Building Blocks in the Generation of Functional Foods -- 4. Stabilizing Matrices for Bioactive Compounds -- 5. Oxidative Stability and the Effect of Vitamins -- 6. Flavours through Sensorial Analysis -- 7. Health Improvement and Future Perspectives -- Acknowledgments -- References -- Chapter 5 -- Probiotics, Prebiotics and Synbiotics -- Abstract -- 1. Probiotics -- 1.1. Role of Probiotics in the Gastrointestinal Functions -- 1.2. Examples of Probiotics -- 2. Prebiotics -- 2.1. Role of Prebiotics in Enhancing Human Wellbeing -- 2.2. Examples of Prebiotics -- 2.2.1. Beta-Glucans -- 2.2.2. Fructo-Oligosaccharides -- 2.2.3. Galacto-Oligosaccharides -- 2.2.4. Human Milk Oligosaccharides -- 2.2.5. Inulin -- 2.2.6. Isomalto-Oligosaccharides -- 2.2.7. Lactilol -- 2.2.8. Lactosucrose -- 2.2.9. Lactulose -- 2.2.10. Mannitol -- 2.2.11. Pyrodextrins -- 2.2.12. Raffinose Family Oligosaccharides -- 2.2.13. Sorbitol -- 2.2.14. Soybean Oligosaccharides -- 2.2.15. Transgalacto-Oligosaccharides -- 2.2.16. Xylo-Oligosaccharides -- 3. Synbiotics -- 3.1. Characteristics -- 3.2. Role of Synbiotics on the Human Body -- 4. Effects on Human Health -- 4.1. Allergies, Asthma and Eczema -- 4.2. Antibiotics -- 4.3. Anxiety and Depressive Symptoms -- 4.4. Cancer -- 4.5. Cholesterol -- 4.6. Diabetes -- 4.7. Diarrhoea -- 4.8. Helicobacter Pylori -- 4.9. Hepatic Encephalopathy and Other Liver Diseases -- 4.10. Hypertension -- 4.11. Immune System Stimulation -- 4.12. Inflammatory Bowel Diseases -- 4.13. Irritable Bowel Syndrome -- 4.14. Kidney Diseases -- 4.15. Lactose Intolerance -- 4.16. Osteoporosis -- 4.17. Small Bowel Bacterial Overgrowth -- 4.18. Respiratory Infection -- 4.19. Vaginosis and Urogenital Tract Infections.

5. Nanotechnology Applications -- 5.1. Probiotics and Prebiotics Viability -- 5.2. Encapsulation -- 5.2.1. Materials Employed for the Encapsulation of Probiotics -- 5.2.1.1. Alginate -- 5.2.1.2. k-Carrageenan -- 5.2.1.3. Gellan Gum and Xanthan Gum -- 5.2.1.4. Chitosan -- 5.2.1.5. Starch -- 5.2.1.6. Gelatin -- 5.2.1.7. Milk Proteins -- 5.2.1.8. Cellulose Acetate Phthalate -- 5.2.1.9. Supercritical Carbon Dioxide Coating -- 5.2.1.10. Prebiotics -- 5.2.2. Main Techniques for Microencapsulation of Probiotics -- 5.2.2.1. Extrusion Technique -- 5.2.2.2. Emulsion Technique -- 5.2.2.3. Spray Drying -- 5.2.2.4. Freeze Drying -- 5.2.2.5. Fluid Bed Agglomeration and Coating -- 5.2.2.6. Coacervation -- 5.2.2.7. Electrospinning -- 5.2.2.8. Hybridization System -- 5.2.2.9. Impinging Aerosol Technology -- 5.2.3. Sensory Quality of Foods with Microencapsulated Probiotics -- References -- Acknowledgment -- Biographical Sketches -- Chapter 6 -- Probiotic Yogurt as a Functional Food -- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia -- Abstract -- 1. Introduction -- 2. What are Functional Foods? -- 3. Functional Dairy Products -- 4. Yogurt -- 5. Fermentation Products of Yogurt -- 6. Probiotic -- 6.1. Definition of Probiotics -- 6.2. Therapeutic Potentials of Probiotics -- 6.2.1. Reducing Lactose Intolerance -- 6.2.2. Control of Intestinal Infections -- 6.2.3. Reduction in Serum Cholesterol Levels -- 6.2.4. Anticarcinogenic Activity -- 6.2.5. Discouraging Vaginal Infection -- 7. Application of Probiotic Microorganisms in Functional Foods -- 8. Yogurt as a Probiotic Carrier Food -- References -- Chapter 7 -- Enhancing Yogurt Health Benefits: Development of Starters for Dairy and Non-Dairy Yogurt -- Abstract -- Introduction -- 1. Yogurt Production -- 2. Health Benefits of Yogurt Consumption.

3. Probiotics - Definition, Properties and Health Claims.