The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models
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 relationships of probiotics with health. Finally, the book covers regulatory aspects. Food scientists, nutritionists, dieticians, pharmaceutical scientists and others working in, or studying, related fields will benefit from this resource. 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
This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.
Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses. Key issues related to the general aspects of probiotics, probiotics in human nutrition, and probiotics in human health promotion and disease treatment are described and discussed. Sections discuss general features of probiotics, such as relationships with prebiotics, probiotics in human nutrition, including pregnancy, lactation, in children, and in the elderly, and the role of probiotics in human health and disease treatment. This book provides the most significant knowledge, mechanistic bases, uses, clinical perceptions, case studies and perspectives about probiotics for humans, considering possibilities and limitations in light of the appropriate available reference materials. Written by highly qualified researchers and edited by a team of experts, each chapter summarizes the latest available information on probiotics in human health and critically interprets the most significant evidence by applying the author’s own practical experience from investigations with probiotics. Present traditional and emerging concepts, developments and the evolution of probiotics Provides key insights that characterize probiotics as promising and innovative options for human nutrition Discusses how probiotics can be used in a perspective of health promotion and prevention and treatment of human metabolic disorders and illnesses