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Advances in Probiotics for Sustainable Food and Medicine

Advances in Probiotics for Sustainable Food and Medicine
A Book

by Gunjan Goel

  • Publisher : Springer Nature
  • Release : 2021
  • Pages : 329
  • ISBN : 9811567956
  • Language : En, Es, Fr & De
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Advances in Probiotic Technology

Advances in Probiotic Technology
A Book

by Petra ger,Chalat Santivarangkna

  • Publisher : CRC Press
  • Release : 2015-08-10
  • Pages : 384
  • ISBN : 1498734588
  • Language : En, Es, Fr & De
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The future prospects of probiotics lie in the successful application of individual strains with specific beneficial effects on the host. This development implies that not only the most robust strains are selected but also strains with a promising probiotic function with moderate or high sensitivity to processing stresses. This also means an increasing variety of probiotic strains with different functions. Therefore the processing of probiotics becomes an important issue. The strains have to be cultivable and proper growth conditions have to be known. Another very important step in processing is the preservation step. This includes either the freezing and frozen storage or the drying and storage in powder form. The fermentation, drying, and storage processes are highly interrelated. Therefore a holistic approach has to be chosen for the production of highly effective probiotic formulation. The book comprises state-of-the-art knowledge on isolation and characterization of probiotics as well as processing (fermentation, freezing, drying, and storage) and application of probiotics in different food products. This book will serve as a guidebook to researchers, technologists, and industry professionals in the field of probiotics.

Advances in Dairy Products

Advances in Dairy Products
A Book

by Francesco Conto

  • Publisher : John Wiley & Sons
  • Release : 2017-11-13
  • Pages : 480
  • ISBN : 1118906438
  • Language : En, Es, Fr & De
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Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Advances in Probiotic Technology

Advances in Probiotic Technology
A Book

by Petra ger,Chalat Santivarangkna

  • Publisher : CRC Press
  • Release : 2015-08-10
  • Pages : 384
  • ISBN : 1498734588
  • Language : En, Es, Fr & De
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The future prospects of probiotics lie in the successful application of individual strains with specific beneficial effects on the host. This development implies that not only the most robust strains are selected but also strains with a promising probiotic function with moderate or high sensitivity to processing stresses. This also means an increasing variety of probiotic strains with different functions. Therefore the processing of probiotics becomes an important issue. The strains have to be cultivable and proper growth conditions have to be known. Another very important step in processing is the preservation step. This includes either the freezing and frozen storage or the drying and storage in powder form. The fermentation, drying, and storage processes are highly interrelated. Therefore a holistic approach has to be chosen for the production of highly effective probiotic formulation. The book comprises state-of-the-art knowledge on isolation and characterization of probiotics as well as processing (fermentation, freezing, drying, and storage) and application of probiotics in different food products. This book will serve as a guidebook to researchers, technologists, and industry professionals in the field of probiotics.

Advances in Probiotic Technology

Advances in Probiotic Technology
A Book

by Petra Foerst,Chalat Santivarangkna

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 376
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The future prospects of probiotics lie in the successful application of individual strains with specific beneficial effects on the host. This development implies that not only the most robust strains are selected but also strains with a promising probiotic function with moderate or high sensitivity to processing stresses. This also means an increasing variety of probiotic strains with different functions. Therefore the processing of probiotics becomes an important issue. The strains have to be cultivable and proper growth conditions have to be known. Another very important step in processing i.

Microbial Probiotics for Agricultural Systems

Microbial Probiotics for Agricultural Systems
Advances in Agronomic Use

by Doris Zúñiga-Dávila,Fernando González-Andrés,Ernesto Ormeño-Orrillo

  • Publisher : Springer
  • Release : 2019-07-16
  • Pages : 256
  • ISBN : 3030175979
  • Language : En, Es, Fr & De
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The book is a comprehensive compilation of the most recent advances in the practical approach of the use of microbial probiotics for agriculture. Unlike the rest of the publications about biofertilizers, this book bridges the gap between the lab studies (molecular, physiological, omics, etc.) and the agronomic application.

Next-Generation Probiotics: From Commensal Bacteria to Novel Drugs and Food Supplements

Next-Generation Probiotics: From Commensal Bacteria to Novel Drugs and Food Supplements
A Book

by Philippe Langella,Francisco Guarner,Rebeca Martín

  • Publisher : Frontiers Media SA
  • Release : 2019-11-22
  • Pages : 333
  • ISBN : 2889631966
  • Language : En, Es, Fr & De
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Prebiotics and Probiotics Science and Technology

Prebiotics and Probiotics Science and Technology
A Book

by Dimitris Charalampopoulos,Robert A. Rastall

  • Publisher : Springer Science & Business Media
  • Release : 2009-08-12
  • Pages : 1262
  • ISBN : 0387790578
  • Language : En, Es, Fr & De
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A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.

Probiotics and Prebiotics in Human Nutrition and Health

Probiotics and Prebiotics in Human Nutrition and Health
A Book

by Venketeshwer Rao,Leticia Rao

  • Publisher : BoD – Books on Demand
  • Release : 2016-07-13
  • Pages : 394
  • ISBN : 9535124757
  • Language : En, Es, Fr & De
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Probiotic microorganisms are recognised as being beneficial for human health. Prebiotics are substrates that are used preferentially by the probiotic bacteria for their growth. A great deal of interest has been generated in recent years in identifying probiotic bacteria and prebiotics, their characterization, mechanisms of action and their role in the prevention and management of human health disorders. Together they are referred to as synbiotic. This book is in response to the need for more current and global scope of probiotics and prebiotics. It contains chapters written by internationally recognized authors. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries. This book will serve as a standard reference book in this important and fast-growing area of probiotics and prebiotics in human nutrition and health.

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Improving Quality, Technologies and Health Benefits

by Wilhelm Holzapfel

  • Publisher : Elsevier
  • Release : 2014-09-20
  • Pages : 586
  • ISBN : 178242024X
  • Language : En, Es, Fr & De
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Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries
A Book

by Sandeep Kumar Panda,Prathapkumar Halady Shetty

  • Publisher : Springer
  • Release : 2018-04-09
  • Pages : 339
  • ISBN : 3319748203
  • Language : En, Es, Fr & De
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This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

Advances in Food Biotechnology

Advances in Food Biotechnology
A Book

by Ravishankar Rai V

  • Publisher : John Wiley & Sons
  • Release : 2015-12-14
  • Pages : 752
  • ISBN : 1118864557
  • Language : En, Es, Fr & De
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The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Probiotics, Prebiotics, and Synbiotics

Probiotics, Prebiotics, and Synbiotics
Bioactive Foods in Health Promotion

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2015-09-23
  • Pages : 938
  • ISBN : 0128023716
  • Language : En, Es, Fr & De
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Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

Meat Biotechnology

Meat Biotechnology
A Book

by Fidel Toldrá

  • Publisher : Springer Science & Business Media
  • Release : 2008-09-03
  • Pages : 500
  • ISBN : 0387793828
  • Language : En, Es, Fr & De
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Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.

Lactic Acid Bacteria

Lactic Acid Bacteria
A Functional Approach

by Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani

  • Publisher : CRC Press
  • Release : 2020-02-26
  • Pages : 292
  • ISBN : 0429749430
  • Language : En, Es, Fr & De
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Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2020-09-15
  • Pages : 396
  • ISBN : 012820219X
  • Language : En, Es, Fr & De
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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

Probiotics

Probiotics
Immunobiotics and Immunogenics

by Haruki Kitazawa,Julio Villena,Susana Alvarez

  • Publisher : CRC Press
  • Release : 2013-09-24
  • Pages : 412
  • ISBN : 1482206846
  • Language : En, Es, Fr & De
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Written by international experts, this book reviews recent, cutting-edge research on the use of immunoregulatory probiotics (immunobiotics) and their bioactive compounds (immunogenics) to prevent disease and improve health. Each chapter provides critical insight, reviews current research, discusses future perspective, and stimulates discussion. The book also dicsusses novel applications of immunobiotics, such as their use in respiratory infections and regulation of the interaction between inflammation and coagulation, as well as their effect on hematopoiesis.

Microbiology for Food and Health

Microbiology for Food and Health
Technological Developments and Advances

by Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah

  • Publisher : CRC Press
  • Release : 2020-01-20
  • Pages : 316
  • ISBN : 1000007251
  • Language : En, Es, Fr & De
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This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Advances in Applied Microbiology

Advances in Applied Microbiology
A Book

by Geoffrey M. Gadd,Sima Sariaslani

  • Publisher : Academic Press
  • Release : 2019-05-23
  • Pages : 195
  • ISBN : 0128176199
  • Language : En, Es, Fr & De
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Advances in Applied Microbiology, Volume 107, continues the comprehensive reach of this widely read and authoritative review source in microbiology. Users will find invaluable references and information on a variety of areas, with this updated volume including chapters covering the roles and applications of siderophores, biological oxidation of iron sulphides, production of biomass and biofuel feedstocks from microalgae, advances in the microbial ecology of biohydrometallurgy, bacterial synthesis of Se nanoparticles, and siderophores in environmental research, amongst other discussions. Contains contributions from leading authorities in the field Informs and updates on all the latest developments in the field of microbiology Includes discussions on the role of specific molecules in pathogen life stages and interactions, and much more

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods
Challenges, Innovations, and Advances

by Adriano Gomes da Cruz,Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian

  • Publisher : Academic Press
  • Release : 2021-03-01
  • Pages : 400
  • ISBN : 0128199091
  • Language : En, Es, Fr & De
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Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews the recent advances, innovations, and challenges in the areas of probiotics and prebiotics in food and beverages. This book presents up-to-date, novel, and extensive information regarding the recent research and applications in probiotics and prebiotics in food. Containing 15 chapters, the book addresses 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 oods, non-bovine milk products as probiotic and prebiotic foods; probiotic and prebiotic food addition in non-dairy beverages; probiotic and prebiotic whey dairy beverages; emerging technologies applied to probiotic and prebiotic dairy foods; ohmic technologies for probiotics ; trade aspects of probiotic products; and sensory and consumer science for probiotic and prebiotic foods. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances is sure to be a welcomed resource. Includes coverage of both dairy and non-dairy probiotic, prebiotic, and synbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models