Probiotics (eBook, ePUB)

Advanced Food and Health Applications
Redaktion: Brandelli, Adriano

• Format: ePub

Produktbeschreibung

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects.

This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.

• Introduces basic concepts on probiotics and describes the properties of main microorganisms with applications in probiotics
• Provides a description on the natural presence of probiotics in different food matrixes and how probiotics can be developed for incorporation in food formulations
• Offers advice on how probiotics can be used as nutritional input, along with their value on the preservation of healthy intestinal status, and their potential benefits in specific illnesses
• Contains definitions, applications, literature reviews and recent developments
• Includes a general introduction to the subject, taxonomy, biology, primary sources of probiotics and development of probiotics as food ingredients, human nutrition and health properties, and the use of high-throughput technologies in probiotics characterization

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 530
• Erscheinungstermin: 2. Dezember 2021
• Englisch
• ISBN-13: 9780323903554
• Artikelnr.: 63082134

Inhaltsangabe

1. An introduction to probiotics 2. Prebiotics and synbiotics 3.
Microorganisms with food applications as probiotics 4. Beneficial microbes
from human and animal intestines 5. High-throughput technologies in
probiotics science 6. Probiotics in milk and dairy foods 7. Probiotics in
meat products 8. Development of high-protein whey-based beverage rich in
probiotics 9. Effect of food ingredients on susceptible gut indigenous
bacteria 10. Encapsulation of probiotics 11. Prospective applications of
probiotics and prebiotics in foods 12. Food-gut microbiota interactions 13.
Food-based probiotics: functional dietary ingredients 14. Probiotics in
sports nutrition 15. Impact of probiotic supplementation and the role of
gut microbiome in obesity 16. Immunomodulatory and anti-inflammatory
mechanisms of probiotics 17. Probiotics and intestinal health 18.
Probiotics and urogenital health 19. Probiotics and skin health 20.
Probiotics in the management of diabetes 21. Probiotics in pediatrics 22.
Probiotics and the gut-brain axis 23. Probiotics and the gut-liver axis 24.
Next generation probiotics