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Author: Amin Abbasi
Publisher: Bentham Science Publishers
ISBN: 1681088398
Category : Medical
Languages : en
Pages : 135
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Book Description
Postbiotics: Science, Technology, and Applications explains fundamental and applied knowledge about postbiotics. Chapters cover the definition and classification of postbiotics, principal methods for preparing them, information about the main postbiotic constituents and their biological activities and their clinical health benefits. The authors also familiarize the reader with potential applications of postbiotics in the food industry, pharmaceutical chemistry, medicine, and veterinary practice. The text is supported by informative illustrations, tables, and references for further reading. This comprehensive reference, with its emphasis on both basic and applied knowledge, is useful for researchers, academics, veterinarians, and students in the field of microbiology, immunology, pharmacology, biotechnology, food science, and agriculture.
Author: Amin Abbasi
Publisher: Bentham Science Publishers
ISBN: 1681088398
Category : Medical
Languages : en
Pages : 135
Get Book Here
Book Description
Postbiotics: Science, Technology, and Applications explains fundamental and applied knowledge about postbiotics. Chapters cover the definition and classification of postbiotics, principal methods for preparing them, information about the main postbiotic constituents and their biological activities and their clinical health benefits. The authors also familiarize the reader with potential applications of postbiotics in the food industry, pharmaceutical chemistry, medicine, and veterinary practice. The text is supported by informative illustrations, tables, and references for further reading. This comprehensive reference, with its emphasis on both basic and applied knowledge, is useful for researchers, academics, veterinarians, and students in the field of microbiology, immunology, pharmacology, biotechnology, food science, and agriculture.
Author: Dhanasekaran Dharumadurai
Publisher: Elsevier
ISBN: 0443221898
Category : Science
Languages : en
Pages : 788
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Book Description
Postbiotics: Health and Industry provides a detailed overview on the fundamentals, biological and therapeutic properties, safety, and application of postbiotics in health and industry. Sections cover the fundamentals of postbiotics, which include insights on probiotic microorganisms, postbiotics, and host–microbe interaction, analysis, and characterization of postbiotics. The book goes on to delve into the different types of postbiotics and their mechanisms. Remaining sections explore various health, pharmaceutical, and industrial applications of postbiotics. - Provides an overview on the separation, characterization, and identification of postbiotics from probiotic microbes - Includes classes of postbiotics and their mechanisms of action - Discusses the safety of postbiotics in humans and animals and the use of multiomics to understand the effect of postbiotics on human physiology - Analyzes existing regulatory framework for postbiotics
Author: Zhaojie Li
Publisher: Frontiers Media SA
ISBN: 2832555438
Category : Science
Languages : en
Pages : 144
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Book Description
An increasing number of studies on probiotics have found strong evidence that bacterial viability is not essential for imparting health benefits. It has been demonstrated in many studies that inactivated bacteria, bacterial cell components (peptidoglycans, lipoteichoic acids), or probiotic-derived metabolites (vitamins, polyphenols, bacteriocin, exopolysaccharides, short-chain fatty acids) can significantly improve host health. In 2021, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened a panel of experts specializing in nutrition, microbial physiology, gastroenterology, pediatrics, food science and microbiology to propose a useful definition of “postbiotic”, which was defined as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host.” Postbiotics have been proven to be excellent health effectors with multiple functions, including alleviating inflammatory bowel syndrome, eradicating Helicobacter pylori residing from the stomach, abrogating the negative effects of stress, anti-inflammation, anti-bacteria, alleviating asthma, anti-infection, anti-tumor, anti-allergy, and so on. In addition to these beneficial effects listed above, postbiotics have several advantages over probiotics, including higher safety, a longer shelf life, and more sites of action (e.g., gut, skin, oral cavity, urogenital tract, or nasopharynx), which will broaden their application fields.
Author: Gabriel Vinderola
Publisher: CRC Press
ISBN: 1040042260
Category : Science
Languages : en
Pages : 1279
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Book Description
Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health. Key Features: In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB. Covers the revised ‘Lactobacillus’ taxonomy Addresses novel topics such as postbiotics Presents new discoveries related to the mechanisms of actions of lactic acid bacteria Covers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia Discusses the less-known role of LAB as food spoilers Reports on the health benefits of LAB on humans and animals Covers the global regulatory framework related to safety and efficacy
Author: Adriano Gomes da Cruz
Publisher: Academic Press
ISBN: 0128199091
Category : Technology & Engineering
Languages : en
Pages : 350
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Book Description
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
Author: Naheed Mojgani
Publisher: Springer Nature
ISBN: 9811602239
Category : Science
Languages : en
Pages : 375
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Book Description
This book covers all aspects of probiotic bacteria and their metabolites, as well as their role and significance in human and animal health. Given the role of probiotic bacterial strains in the production of short chain fatty acids, butyrate etc probiotics may be considered as an alternative approach for the prevention or treatment of intestinal dysbiosis, cancers, cardiovascular diseases, hypertensions. Additionally, the significance of probiotics added in aquaculture systems for improving health, performance and growth of aquatic organisms has been highlighted. In this book, the multi-functional role of probiotics and their post-biotic metabolites in improving overall health status of man and animals, is discussed. It is a comprehensive compilation useful for researchers, academics, veterinarians and students in the field of microbiology, food technology and biotechnology.
Author: Chanchan Sun
Publisher: Frontiers Media SA
ISBN: 2832520855
Category : Medical
Languages : en
Pages : 159
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Book Description
Author: José Manuel Lorenzo
Publisher: Elsevier
ISBN: 0443153477
Category : Medical
Languages : en
Pages : 386
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Book Description
Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists. - Provides latest information regarding the production of food products with modified composition (reformulation) - Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards - Presents salt, sugar, and fat reduction strategies in food products
Author: Evandro Leite de Souza
Publisher: Academic Press
ISBN: 0323899161
Category : Technology & Engineering
Languages : en
Pages : 614
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Book Description
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
Author: Arun Karnwal
Publisher: Springer Nature
ISBN: 9819947847
Category : Science
Languages : en
Pages : 334
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Book Description
This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.
