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Probiotics and Prebiotics in Food, Nutrition and Health

Probiotics and Prebiotics in Food, Nutrition and Health
A Book

by Semih Otles

  • Publisher : CRC Press
  • Release : 2013-12-09
  • Pages : 512
  • ISBN : 1466586230
  • Language : En, Es, Fr & De
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Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastrointestinal disorders, infections, cancer prevention, allergies, asthma, and other disorders. It also discusses the use of these supplements in infant, elderly, and animal nutrition, and reviews regulations and safety issues.

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 and Prebiotics in Foods

Probiotics and Prebiotics in Foods
Challenges, Innovations, and Advances

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

  • Publisher : Academic Press
  • Release : 2021-03-23
  • Pages : 346
  • ISBN : 0128199091
  • Language : En, Es, Fr & De
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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, 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

Bioactive Foods in Promoting Health

Bioactive Foods in Promoting Health
Probiotics and Prebiotics

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2010-04-06
  • Pages : 638
  • ISBN : 0080958540
  • Language : En, Es, Fr & De
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Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies. Feature: Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies Benefits: Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines Feature: Key insights into gut flora and the potential health benefits thereof. Benefit: Health scientists and nutritionists will use this information to map out key areas of research. Food scientists will use it in product development. Feature:Information on pre-and probiotics as important sources of micro-and macronutrients Benefit: Aids in the development of methods of bio-modification of dietary plant molecules for health promotion. Feature: Coverage of a broad range of bacterial consituents Benefits: Nutritionists will use the information to identify which of these constituents should be used as dietary supplements based on health status of an individual Feature: Science-based information on the health promoting characteristics of pre-and probiotics Benefits: Provides defense of food selections for individual consumption based on health needs and current status Feature: Diverse international authoring team experienced in studying prebiotics and probiotics for medical practice Benefits: Unusally broad range of experiences and newly completed clinical and animal studies provides extended access to latest information

Prebiotics and Probiotics

Prebiotics and Probiotics
A Book

by Shelly Jardine

  • Publisher : Wiley-Blackwell
  • Release : 2009-08-10
  • Pages : 152
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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This text provides information on prebiotics and probiotics, their general properties, technological applications and legislative aspect of adding prebiotics and probiotics to foods.

Probiotic and Prebiotic Foods

Probiotic and Prebiotic Foods
Technology, Stability and Benefits to Human Health

by Nagendra P. Shah

  • Publisher : Nova Science Pub Incorporated
  • Release : 2013-01-01
  • Pages : 556
  • ISBN : 9781628082494
  • Language : En, Es, Fr & De
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Prebiotics is defined as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health. It explains the many avenues in which probiotics can be induced into our bodies, as well as the many types of bacterium composed in this product. This new book encompasses the advances of Probiotics in health and food technology, exploring its beneficial effect on the health of our consumers.

Gut Insight

Gut Insight
Probiotics and Prebiotics for Digestive Health and Well-being

by Mph Rd Jo Ann Tatum Hattner,Jo Ann Hattner,Mlis Susan Anderes

  • Publisher : Lulu.com
  • Release : 2009-06-01
  • Pages : 124
  • ISBN : 0578026155
  • Language : En, Es, Fr & De
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Gut Insight will teach you about probiotics (friendly bacteria) and prebiotics (fibers that feed those bacteria) and how they can positively influence your health. Positive effects include: enhanced immunity, reduction of pathogenic bacteria, increased mineral absorption, prevention of allergy, freedom from constipation, lactose intolerance, antibiotic-associated diarrhea, and irritable bowel. Learn what probiotics and prebiotics are, why they are necessary for gut health and immunity, which foods contain them, and how to integrate them into meals and snacks. You will find resources for shopping using natural foods and specialty probiotic foods. Our guide to prebiotic food sources, familiar and exotic, serves as a resource for using these plant foods. Web links help you to quickly find information on these foods.

Probiotics and Prebiotics in Animal Health and Food Safety

Probiotics and Prebiotics in Animal Health and Food Safety
A Book

by Diana Di Gioia,Bruno Biavati

  • Publisher : Springer
  • Release : 2018-02-27
  • Pages : 273
  • ISBN : 3319719505
  • Language : En, Es, Fr & De
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This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their benefits to animal health in detail. The book will benefit all professors, students, researchers and practitioners in academia and industry whose work involves biotechnology, veterinary sciences or food production.

10th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health [and] 1st Science & Business Symposium, Rome, September 8-10 2019 Università Urbaniana

10th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health [and] 1st Science & Business Symposium, Rome, September 8-10 2019 Università Urbaniana
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2019
  • Pages : 168
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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 Probiotics for Sustainable Food and Medicine

Advances in Probiotics for Sustainable Food and Medicine
A Book

by Gunjan Goel,Ashok Kumar

  • Publisher : Springer Nature
  • Release : 2020-11-25
  • Pages : 240
  • ISBN : 9811567956
  • Language : En, Es, Fr & De
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This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.

Prebiotics

Prebiotics
Development and Application

by Bob Rastall,Glenn Gibson

  • Publisher : John Wiley & Sons
  • Release : 2006-05-01
  • Pages : 264
  • ISBN : 0470023147
  • Language : En, Es, Fr & De
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The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the individual. Prebiotics can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so forth, and are receiving much commercial interest. Prebiotics: Development and Application is the first book to consolidate research in this emerging area of ‘functional food’ study. The book takes a broad view approach to prebiotics, from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. The book starts with an introduction to the prebiotic concept and its development, proceeds to consider the synthesis and manufacture of prebiotics and testing for prebiotic effects, and will then consider different forms of prebiotics (e.g. fructans, galactans, lactulose etc). The book will then look at prebiotic intervention for improving human health (acute and chronic disorders) and animal health. The book closes by considering the sectors for prebiotic foods, development and commercialisation issues, and future developments.

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.

The Probiotics Revolution

The Probiotics Revolution
A Book

by Dr Gary Huffnagle,Sarah Wernick

  • Publisher : Random House
  • Release : 2010-02-23
  • Pages : 432
  • ISBN : 1407062174
  • Language : En, Es, Fr & De
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If the thought of bacteria conjures up images of germs that should be avoided at all costs - and certainly not ingested - think again! Some friendly bacteria, called probiotics, are not only beneficial to your health, they're essential. Now one of the leading researchers in the field sheds light on the extraordinary benefits of these natural health superstars. The Probiotics Revolution is an up-to-the-minute, highly accessible guide to probiotics and the foods and supplements that contain and support them. Discover: - The key role of probiotics and prebiotics in restoring healthy balance to our bodies - How to use probiotic foods and supplements to prevent and relieve allergies, IBS, yeast infections and much more - A step-by-step plan for incorporating probiotics and prebiotics into your diet - A complete buyer's guide to probiotic supplements - How to introduce probiotics to your family and children With new evidence to suggest that probiotics may help to fight asthma, cardiovascular disease, breast and colon cancer, autoimmune disease, chronic fatigue and even obesity, this is more than just Yakult - it is the health guide for 2007.

Prebiotics and Probiotics

Prebiotics and Probiotics
Potential Benefits in Nutrition and Health

by Anonim

  • Publisher : BoD – Books on Demand
  • Release : 2020-03-04
  • Pages : 272
  • ISBN : 1789859212
  • Language : En, Es, Fr & De
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Probiotic bacteria are found in the intestinal microbiota of the host and favor multiple metabolic reactions. Prebiotics provide food for probiotic bacteria and have an effect on their own performance in favor of host health. Numerous metabolic and immunological mechanisms are involved in its effects. Probiotics have been studied for several decades and their use for human consumption is still unclear. However, new types of molecules with prebiotic functions and components of probiotic bacteria with therapeutic potential are still being studied. The versatility of these molecules makes their incorporation into human food and animal diets feasible. This book is a compendium of recent scientific information on the use of probiotics and prebiotics for the benefit of human and animal health.

Prebiotics

Prebiotics
New Developments in Functional Foods

by Glenn R. Gibson,Peter Berry Ottaway,Robert Rastall

  • Publisher : Chandos Publishing
  • Release : 2000
  • Pages : 108
  • ISBN : 9781902375243
  • Language : En, Es, Fr & De
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Functional foods have an enormous annual market. For probiotics alone, this is estimated at u700 million in Europe. Prebiotics are a newer concept which serve the same purpose as probiotics (i.e. improve gut flora composition) but are more efficacious at doing so. The next few years will see an exponential rise in their use. Prebiotics are the most popular 21st-century concept in functional food science and human nutrition. This topical book looks at the background, manufacture, development and legal aspects of their development. Aimed at the food industry, this is a practical - rather than a scientific - guide. The book is aimed at all food manufacturers and retailers, nutritionists, dieticians, clinicians and microbiologists."

Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods
A Book

by Robert W. Hutkins

  • Publisher : John Wiley & Sons
  • Release : 2018-11-20
  • Pages : 624
  • ISBN : 1119027446
  • Language : En, Es, Fr & De
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The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.

Dietary Fiber

Dietary Fiber
Properties, Recovery and Applications

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-27
  • Pages : 364
  • ISBN : 0128164956
  • Language : En, Es, Fr & De
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Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Handbook of Prebiotics and Probiotics Ingredients

Handbook of Prebiotics and Probiotics Ingredients
Health Benefits and Food Applications

by Susan Sungsoo Cho,Terry Finocchiaro

  • Publisher : CRC Press
  • Release : 2009-11-19
  • Pages : 454
  • ISBN : 1420062158
  • Language : En, Es, Fr & De
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While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distributio