Advances in Probiotic Technology

Advances in Probiotic Technology
Author: Petra ger,Chalat Santivarangkna
Publsiher: CRC Press
Total Pages: 384
Release: 2015-08-10
ISBN 10: 1498734588
ISBN 13: 9781498734585
Language: EN, FR, DE, ES & NL

Advances in Probiotic Technology Book Review:

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 Probiotics for Sustainable Food and Medicine

Advances in Probiotics for Sustainable Food and Medicine
Author: Gunjan Goel
Publsiher: Springer Nature
Total Pages: 329
Release: 2021
ISBN 10: 9811567956
ISBN 13: 9789811567957
Language: EN, FR, DE, ES & NL

Advances in Probiotics for Sustainable Food and Medicine Book Review:

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods
Author: Adriano Gomes da Cruz,Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publsiher: Academic Press
Total Pages: 400
Release: 2021-03-01
ISBN 10: 0128199091
ISBN 13: 9780128199091
Language: EN, FR, DE, ES & NL

Probiotics and Prebiotics in Foods Book Review:

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

Advances in Dairy Products

Advances in Dairy Products
Author: Francesco Conto
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2017-11-13
ISBN 10: 1118906438
ISBN 13: 9781118906439
Language: EN, FR, DE, ES & NL

Advances in Dairy Products Book Review:

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
Author: Petra Foerst,Chalat Santivarangkna
Publsiher: Unknown
Total Pages: 376
Release: 2016
ISBN 10:
ISBN 13: OCLC:951841937
Language: EN, FR, DE, ES & NL

Advances in Probiotic Technology Book Review:

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
Author: Doris Zúñiga-Dávila,Fernando González-Andrés,Ernesto Ormeño-Orrillo
Publsiher: Springer
Total Pages: 256
Release: 2019-07-16
ISBN 10: 3030175979
ISBN 13: 9783030175979
Language: EN, FR, DE, ES & NL

Microbial Probiotics for Agricultural Systems Book Review:

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.

Probiotics and Child Gastrointestinal Health

Probiotics and Child Gastrointestinal Health
Author: Stefano Guandalini,Flavia Indrio
Publsiher: Springer
Total Pages: 150
Release: 2019-06-17
ISBN 10: 3030146367
ISBN 13: 9783030146368
Language: EN, FR, DE, ES & NL

Probiotics and Child Gastrointestinal Health Book Review:

This book shows the huge impact the gut microbiota has on the gastrointestinal health of humans with a particular focus on children. It also highlights the potential use of probiotic microorganisms to protect or improve children’s gastrointestinal health. Humans are not single organisms: We are a multi-organism structure composed of ourselves and our microbiota, living in close symbiosis since birth and even before. The huge impact that the billons of microscopic cells living in our gut have on our gastrointestinal and systemic health cannot be overestimated. The enormous progress that has been made in the past decade in our still very incomplete understanding of the gut microbiota is opening the door to potential applications in human health that were simply unthinkable before. One of the most interesting aspects of this new scientific horizon is the fact that we may identify (or even create in the laboratory) and utilize many of these “friendly bacteria” to protect, or improve our health. Thus, strains of probiotic microorganisms are being identified and studied in a vast array of clinical scenarios. Among the most investigated areas for probiotics is the gastrointestinal health of children. The topics addressed in this book are spanning from the development of the gut microbiota in the fetus and newborn all the way to current and potential applications in disparate conditions such as necrotizing enterocolitis, or infectious, or inflammatory conditions affecting the child. The book is written in a rigorous, evidence based manner by an international group of outstanding experts in these fields and is aimed at pediatric gastroenterologists, pediatricians and physician scientists alike.

Prebiotics and Probiotics Science and Technology

Prebiotics and Probiotics Science and Technology
Author: Dimitris Charalampopoulos,Robert A. Rastall
Publsiher: Springer Science & Business Media
Total Pages: 1262
Release: 2009-08-12
ISBN 10: 0387790578
ISBN 13: 9780387790572
Language: EN, FR, DE, ES & NL

Prebiotics and Probiotics Science and Technology Book Review:

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.

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Author: Wilhelm Holzapfel
Publsiher: Elsevier
Total Pages: 586
Release: 2014-09-20
ISBN 10: 178242024X
ISBN 13: 9781782420248
Language: EN, FR, DE, ES & NL

Advances in Fermented Foods and Beverages Book Review:

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.

Probiotics and Prebiotics in Human Nutrition and Health

Probiotics and Prebiotics in Human Nutrition and Health
Author: Venketeshwer Rao,Leticia Rao
Publsiher: BoD – Books on Demand
Total Pages: 394
Release: 2016-07-13
ISBN 10: 9535124757
ISBN 13: 9789535124757
Language: EN, FR, DE, ES & NL

Probiotics and Prebiotics in Human Nutrition and Health Book Review:

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.

Food Safety Handbook

Food Safety Handbook
Author: Ronald H. Schmidt,Gary E. Rodrick
Publsiher: John Wiley & Sons
Total Pages: 864
Release: 2005-03-11
ISBN 10: 047143227X
ISBN 13: 9780471432272
Language: EN, FR, DE, ES & NL

Food Safety Handbook Book Review:

As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single, comprehensive reference onall major food safety issues. This expansive volume covers currentUnited States and international regulatory information, food safetyin biotechnology, myriad food hazards, food safety surveillance,and risk prevention. Approaching food safety from retail, commercial, andinstitutional angles, this authoritative resource analyzes everystep of the food production process, from processing and packagingto handling and distribution. The Handbook categorizes and definesreal and perceived safety issues surrounding food, providingscientifically non-biased perspectives on issues for professionaland general readers. Each part is divided into chapters, which arethen organized into the following structure: Introduction andDefinition of Issues; Background and Historical Significance;Scientific Basis and Implications; Regulatory, Industrial, andInternational Implications; and Current and Future Implications.Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing riskor preventing food hazards, such as Hazard Analysis CriticalControl Point (HACCP) Diet, health, and safety issues, with emphasis on foodfortification, dietary supplements, and functional foods Worldwide food safety issues, including European Unionperspectives on genetic modification Food and beverage processors, manufacturers, transporters, andgovernment regulators will find the Food Safety Handbook to be thepremier reference in its field.

Probiotics 2

Probiotics 2
Author: R. Fuller
Publsiher: Springer Science & Business Media
Total Pages: 212
Release: 2012-12-06
ISBN 10: 9401158606
ISBN 13: 9789401158602
Language: EN, FR, DE, ES & NL

Probiotics 2 Book Review:

R. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption.

Meat Biotechnology

Meat Biotechnology
Author: Fidel Toldrá
Publsiher: Springer Science & Business Media
Total Pages: 500
Release: 2008-09-03
ISBN 10: 0387793828
ISBN 13: 9780387793825
Language: EN, FR, DE, ES & NL

Meat Biotechnology Book Review:

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.

Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries
Author: Sandeep Kumar Panda,Prathapkumar Halady Shetty
Publsiher: Springer
Total Pages: 339
Release: 2018-04-09
ISBN 10: 3319748203
ISBN 13: 9783319748207
Language: EN, FR, DE, ES & NL

Innovations in Technologies for Fermented Food and Beverage Industries Book Review:

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.

Probiotics Prebiotics and Synbiotics

Probiotics  Prebiotics  and Synbiotics
Author: Ronald Ross Watson,Victor R. Preedy
Publsiher: Academic Press
Total Pages: 938
Release: 2015-09-23
ISBN 10: 0128023716
ISBN 13: 9780128023716
Language: EN, FR, DE, ES & NL

Probiotics Prebiotics and Synbiotics Book Review:

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

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

Next Generation Probiotics  From Commensal Bacteria to Novel Drugs and Food Supplements
Author: Philippe Langella,Francisco Guarner,Rebeca Martín
Publsiher: Frontiers Media SA
Total Pages: 333
Release: 2019-11-22
ISBN 10: 2889631966
ISBN 13: 9782889631964
Language: EN, FR, DE, ES & NL

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

Lactic Acid Bacteria

Lactic Acid Bacteria
Author: Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani
Publsiher: CRC Press
Total Pages: 292
Release: 2020-02-26
ISBN 10: 0429749430
ISBN 13: 9780429749438
Language: EN, FR, DE, ES & NL

Lactic Acid Bacteria Book Review:

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.

Probiotics

Probiotics
Author: Min-Tze Liong
Publsiher: Springer Science & Business Media
Total Pages: 330
Release: 2011-07-28
ISBN 10: 9783642208386
ISBN 13: 364220838X
Language: EN, FR, DE, ES & NL

Probiotics Book Review:

Probiotic microorganisms have a long history of use, and their health benefits for hosts are well documented. This Microbiology Monographs volume provides an overview of the current knowledge and applications of probiotics. Reviews cover the biology and probiotic potential of the thoroughly studied prokaryotic genera Lactobacillus and Bifidobacterium, several eukaryotic microorganisms, probiotic strain characterization, and the analytical methods (such as FISH, microarray, and high throughput sequencing) required for their study. Further chapters describe the positive effects of probiotics on malabsorption disorders such as diarrhea and lactose intolerance, and document the clinical evidence of benefits in treating allergies and lung emphysema, and in dermatological applications. Also addresses are topics such as genetically engineered strains, new carriers for probiotics, protection techniques, challenges of health claims, safety aspects, and future market trends.

The Microbiota in Gastrointestinal Pathophysiology

The Microbiota in Gastrointestinal Pathophysiology
Author: Martin H. Floch,Yehuda Ringel,W. Allen Walker
Publsiher: Academic Press
Total Pages: 442
Release: 2016-11-16
ISBN 10: 0128040629
ISBN 13: 9780128040621
Language: EN, FR, DE, ES & NL

The Microbiota in Gastrointestinal Pathophysiology Book Review:

The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics and Dysbiosis is a one-stop reference on the state-of-the-art research on gut microbial ecology in relation to human disease. This important resource starts with an overview of the normal microbiota of the gastrointestinal tract, including the esophagus, stomach, Ileum, and colon. The book then identifies what a healthy vs. unhealthy microbial community looks like, including methods of identification. Also included is insight into which features and contributions the microbiota make that are essential and useful to host physiology, as is information on how to promote appropriate mutualisms and prevent undesirable dysbioses. Through the power of synthesizing what is known by experienced researchers in the field, current gaps are closed, raising understanding of the role of the microbiome and allowing for further research. Explains how to modify the gut microbiota and how the current strategies used to do this produce their effects Explores the gut microbiota as a therapeutic target Provides the synthesis of existing data from both mainstream and non-mainstream sources through experienced researchers in the field Serves as a ‘one-stop’ shop for a topic that’s currently spread across a number of various journals

Microbiology for Food and Health

Microbiology for Food and Health
Author: Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publsiher: CRC Press
Total Pages: 316
Release: 2020-01-20
ISBN 10: 1000007251
ISBN 13: 9781000007251
Language: EN, FR, DE, ES & NL

Microbiology for Food and Health Book Review:

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.