Probiotics, Prebiotics and Synbiotics (eBook, PDF)

Technological Advancements Towards Safety and Industrial Applications
Redaktion: Panesar, Parmjit Singh; Anal, Anil Kumar

• Format: PDF

Produktbeschreibung

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

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Produktdetails

• Verlag: For Dummies
• Seitenzahl: 496
• Erscheinungstermin: 5. Januar 2022
• Englisch
• ISBN-13: 9781119701224
• Artikelnr.: 63298928

Autorenporträt

Parmjit Singh Panesar is Dean (Planning & Development) and Professor, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, India. Anil Kumar Anal is the Professor in Food Engineering and Bioprocess Technology and Food Innovation, Nutrition and Health, Department of Food, Agriculture, and Bioresources at the Asian Institute of Technology (AIT), Thailand.

Inhaltsangabe

* Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges
* Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods
* Lactic Acid Bacteria (LAB) as a Potential Probiotics
* Non-LAB as Probiotics and their Functional Roles
* Yeast as Probiotics and their Functional Roles
* Determination and Safety Aspects of Probiotic Cultures
* Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms
* Potential of Probiotics as Alternative Source for Antibiotics in Food Production Systems
* Probiotic Cereal-based Food and Beverages, their Production and Health Benefits
* Microencapsulation of Probiotics and its Potential Industrial Applications
* Prebiotics and their Role in Functional Food Product Development
* Galactooligosaccharides as Potential Prebiotics
* Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits
* Lactulose: Production and Potential Applications
* Isomaltooligosaccharides as Prebiotics and their Health Benefits
* Starch and its Derivatives as Potential Source of Prebiotics
* Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases
* Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages