Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 11: Diet, Microbiome and Health - p. xxii 9. Section 1: State of the Art and Applications - p. xxvi 10. Chapter 1: Gut Microbes: The Miniscule Laborers in the Human Body - p. xxvi 11. Chapter 2: Role of Probiotics Toward the Improvement of Gut Health With Special Reference to Colorectal Cancer - p. 33 12. Section 2: Probiotics and Prebiotics - p. 50 13. Chapter 3: Therapeutic Aspects of Probiotics and Prebiotics - p. 50 14. Chapter 4: Lactic Acid Bacteria Beverage Contribution for Preventive Medicine and Nationwide Health Problems in Japan - p. 91 15. Chapter 5: Gut Microbiota Alterations in People With Obesity and Effect of Probiotics Treatment - p. 110 16. Chapter 6: Safety of Probiotics - p. 129 17. Section 3: Nutritional Aspects - p. 161 18. Chapter 7: Flavonoids in Foods and Their Role in Healthy Nutrition - p. 161 19. Chapter 8: The Role of Milk Oligosaccharides in Host–Microbial Interactions and Their Defensive Function in the Gut - p. 198 20. Chapter 9: Nutritional Yeast Biomass: Characterization and Application - p. 235 21. Section 4: Health, Disease, and Therapy - p. 270 22. Chapter 10: Effect of Diet on Gut Microbiota as an Etiological Factor in Autism Spectrum Disorder - p. 270 23. Chapter 11: Dietary Fibers: A Way to a Healthy Microbiome - p. 297 24. Chapter 12: Effects of the Gut Microbiota on Autism Spectrum Disorder - p. 345 25. Chapter 13: Diet, Microbiome, and Neuropsychiatric Disorders - p. 368 26. Section 5: Function and Safety - p. 405 27. Chapter 14: Gastrointestinal Exposome for Food Functionality and Safety - p. 405 28. Chapter 15: Risk From Viral Pathogens in Seafood - p. 437 29. Index - p. 481
Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 11: Diet, Microbiome and Health - p. xxii 9. Section 1: State of the Art and Applications - p. xxvi 10. Chapter 1: Gut Microbes: The Miniscule Laborers in the Human Body - p. xxvi 11. Chapter 2: Role of Probiotics Toward the Improvement of Gut Health With Special Reference to Colorectal Cancer - p. 33 12. Section 2: Probiotics and Prebiotics - p. 50 13. Chapter 3: Therapeutic Aspects of Probiotics and Prebiotics - p. 50 14. Chapter 4: Lactic Acid Bacteria Beverage Contribution for Preventive Medicine and Nationwide Health Problems in Japan - p. 91 15. Chapter 5: Gut Microbiota Alterations in People With Obesity and Effect of Probiotics Treatment - p. 110 16. Chapter 6: Safety of Probiotics - p. 129 17. Section 3: Nutritional Aspects - p. 161 18. Chapter 7: Flavonoids in Foods and Their Role in Healthy Nutrition - p. 161 19. Chapter 8: The Role of Milk Oligosaccharides in Host–Microbial Interactions and Their Defensive Function in the Gut - p. 198 20. Chapter 9: Nutritional Yeast Biomass: Characterization and Application - p. 235 21. Section 4: Health, Disease, and Therapy - p. 270 22. Chapter 10: Effect of Diet on Gut Microbiota as an Etiological Factor in Autism Spectrum Disorder - p. 270 23. Chapter 11: Dietary Fibers: A Way to a Healthy Microbiome - p. 297 24. Chapter 12: Effects of the Gut Microbiota on Autism Spectrum Disorder - p. 345 25. Chapter 13: Diet, Microbiome, and Neuropsychiatric Disorders - p. 368 26. Section 5: Function and Safety - p. 405 27. Chapter 14: Gastrointestinal Exposome for Food Functionality and Safety - p. 405 28. Chapter 15: Risk From Viral Pathogens in Seafood - p. 437 29. Index - p. 481
