ABSTRACT
In this chapter, some of the newest trends in the incorporation of prebiotics and probiotics in food processing are reviewed, as well as the synergism between them and action for the benefit of the consumer. This revision intends to provide an updated overview on the development of functional product and the importance of sensory analytical techniques in the development of them. And also review how the incorporate of probiotics and prebiotics improves the quality of food and how it acts in the health and well-being of the consumer, including probiotics and prebiotics in the market, functional food manufacturing, preservation, and control.
