Paraprobiotics, Postbiotics and Psychobiotics in Foods

Paraprobiotics, Postbiotics and Psychobiotics in Foods, 1st Edition, edited by Annamalai Manickavasagan and Smriti Chaturvedi, delivers an academic analysis of non-viable microbial cells, metabolic derivatives, and neuroactive biological ingredients. Published by Academic Press, this 2026 reference helps graduate students in food sciences, university researchers, and food industry professionals understand functional food matrices and microbial technologies.

The content addresses fundamental definitions, biological mechanisms of action, and raw material sources before evaluating delivery matrices in both dairy and non-dairy food sectors. It covers potential health benefits in human nutrition, potential therapeutic properties of postbiotics, and the integration of bioactive postbiotic elements into emerging food packaging formats.

Divided into three main sections dedicated to paraprobiotics, postbiotics, and psychobiotics, the 300-page book examines specialized testing methods, quality control criteria, and regulatory guidelines. This systematic organization supports senior graduate seminars, food biotechnology curricula, and applied research programs in industrial settings.