Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how ‘biotics’ are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of ‘biotics’ used for functional foods.
1. Chapter 1. Introduction to paraprobiotics: Definition, mechanism of action, sources, and functionality - p. 3 2. Chapter 2. Role of paraprobiotics in dairy versus non-dairy food industry: Suitable delivery matrix - p. 25 3. Chapter 3. Potential of paraprobiotics in food products for exhibiting health benefits in humans - p. 45 4. Chapter 4. Para-probiotics: Technical aspects, quality control, and regulatory aspects - p. 69 5. Section II. Postbiotics - p. S2 6. Chapter 5. Introduction to postbiotics: Definition, mechanism of action, sources, and functionality - p. 87 7. Chapter 6. Application of postbiotics in functional food industry as potential therapeutic agents - p. 109 8. Chapter 7. Application of postbiotics as an emerging concept for the development of food packaging - p. 141 9. Chapter 8. Postbiotics: Technical aspects, quality control, and regulatory aspects - p. 167 10. Chapter 9. Introduction to psychobiotics: Definition, mechanism of action, sources, and functionality - p. 195 11. Section III. Psychobiotics - p. S3 12. Chapter 10. Emerging applications of psychobiotics in the food industry - p. 215 13. Chapter 11. Food, psychobiotics and their role in mental health - p. 235 14. Chapter 12. Psychobiotics: Technical aspects, quality control, and regulatory aspects - p. 255 15. Index - p. 275
Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how ‘biotics’ are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of ‘biotics’ used for functional foods.
1. Chapter 1. Introduction to paraprobiotics: Definition, mechanism of action, sources, and functionality - p. 3 2. Chapter 2. Role of paraprobiotics in dairy versus non-dairy food industry: Suitable delivery matrix - p. 25 3. Chapter 3. Potential of paraprobiotics in food products for exhibiting health benefits in humans - p. 45 4. Chapter 4. Para-probiotics: Technical aspects, quality control, and regulatory aspects - p. 69 5. Section II. Postbiotics - p. S2 6. Chapter 5. Introduction to postbiotics: Definition, mechanism of action, sources, and functionality - p. 87 7. Chapter 6. Application of postbiotics in functional food industry as potential therapeutic agents - p. 109 8. Chapter 7. Application of postbiotics as an emerging concept for the development of food packaging - p. 141 9. Chapter 8. Postbiotics: Technical aspects, quality control, and regulatory aspects - p. 167 10. Chapter 9. Introduction to psychobiotics: Definition, mechanism of action, sources, and functionality - p. 195 11. Section III. Psychobiotics - p. S3 12. Chapter 10. Emerging applications of psychobiotics in the food industry - p. 215 13. Chapter 11. Food, psychobiotics and their role in mental health - p. 235 14. Chapter 12. Psychobiotics: Technical aspects, quality control, and regulatory aspects - p. 255 15. Index - p. 275
