Amin Abbasi

Perspectives on the application of postbiotics

in the formulation of functional foods

• Broschiertes Buch

Produktbeschreibung

Along with increasing consumer awareness and increasing research on probiotic functional foods, a new concept (postbiotic) is emerging today to optimize the health effects of probiotics. Postbiotics (microbial-derived biomolecules) due to their unique characteristics in terms of safety, stability, pharmacokinetics, standardization, and transportation, can be used in the matrix of a wide range of fermented and non-fermented foods. The fermentation process is one of the most important sources in the natural production of postbiotics, however, these compounds can be produced in a purer form and with higher functionality by various laboratory methods, which can be used in a wide range of foods to improve their nutritional values, shelf-life and health-promotion goals in consumers. In the industry, manufacturers cannot simply add ingredients into the food matrix to produces functional food products that contain postbiotic compounds and at the same time have the desired quality and safety properties, therefore understanding the characteristics of postbiotic compounds and nanostructure carriers is essential for designing the best delivery system.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 52
• Erscheinungstermin: 14. April 2020
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 96g
• ISBN-13: 9786202526180
• ISBN-10: 6202526181
• Artikelnr.: 59454362

Autorenporträt

Amin Abbasi, Master of Science in Food Safety and Hygiene, Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran