Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects.
This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.
1. Chapter 1 : An introduction to probiotics - p. Page ix 2. Chapter 2 : Prebiotics and synbiotics - p. Page 13 3. Chapter 3 : Microorganisms with food applications as probiotics - p. Page 31 4. Chapter 4 : Beneficial microbes from human and animal intestines - p. Page 50 5. Chapter 5 : High-throughput technologies in probiotics science - p. Page 66 6. Chapter 6 : Probiotics in milk and dairy foods - p. Page 94 7. Chapter 7 : Probiotics in meat products - p. Page 119 8. Chapter 8 : Development of high-protein whey-based beverage rich in probiotics - p. Page 139 9. Chapter 9 : Effect of food ingredients on susceptible gut indigenous bacteria - p. Page 160 10. Chapter 10 : Encapsulation of probiotics - p. Page 181 11. Chapter 11 : Prospective applications of probiotics and prebiotics in foods - p. Page 205 12. Chapter 12 : Food-gut microbiota interactions - p. Page 226 13. Chapter 13 : Food-based probiotics: Functional dietary ingredients - p. Page 246 14. Chapter 14 : Probiotics in sports nutrition - p. Page 271 15. Chapter 15 : Impact of probiotic supplementation and the role of gut microbiome in obesity - p. Page 291 16. Chapter 16 : Immunomodulatory and antiinflammatory mechanisms of probiotics - p. Page 313 17. Chapter 17 : Probiotics and intestinal health - p. Page 334 18. Chapter 18 : Probiotics and urogenital health - p. Page 350 19. Chapter 19 : Probiotics and skin health - p. Page 376 20. Chapter 20 : Probiotics in the management of diabetes - p. Page 400 21. Chapter 21 : Probiotics in pediatrics - p. Page 419 22. Chapter 22 : Probiotics and the gut-brain axis - p. Page 444 23. Chapter 23 : Probiotics and the gut-liver axis - p. Page 462 24. Chapter 24 : Next-generation probiotics - p. Page 476 25. Index - p. Page 498
Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects.
This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.
1. Chapter 1 : An introduction to probiotics - p. Page ix 2. Chapter 2 : Prebiotics and synbiotics - p. Page 13 3. Chapter 3 : Microorganisms with food applications as probiotics - p. Page 31 4. Chapter 4 : Beneficial microbes from human and animal intestines - p. Page 50 5. Chapter 5 : High-throughput technologies in probiotics science - p. Page 66 6. Chapter 6 : Probiotics in milk and dairy foods - p. Page 94 7. Chapter 7 : Probiotics in meat products - p. Page 119 8. Chapter 8 : Development of high-protein whey-based beverage rich in probiotics - p. Page 139 9. Chapter 9 : Effect of food ingredients on susceptible gut indigenous bacteria - p. Page 160 10. Chapter 10 : Encapsulation of probiotics - p. Page 181 11. Chapter 11 : Prospective applications of probiotics and prebiotics in foods - p. Page 205 12. Chapter 12 : Food-gut microbiota interactions - p. Page 226 13. Chapter 13 : Food-based probiotics: Functional dietary ingredients - p. Page 246 14. Chapter 14 : Probiotics in sports nutrition - p. Page 271 15. Chapter 15 : Impact of probiotic supplementation and the role of gut microbiome in obesity - p. Page 291 16. Chapter 16 : Immunomodulatory and antiinflammatory mechanisms of probiotics - p. Page 313 17. Chapter 17 : Probiotics and intestinal health - p. Page 334 18. Chapter 18 : Probiotics and urogenital health - p. Page 350 19. Chapter 19 : Probiotics and skin health - p. Page 376 20. Chapter 20 : Probiotics in the management of diabetes - p. Page 400 21. Chapter 21 : Probiotics in pediatrics - p. Page 419 22. Chapter 22 : Probiotics and the gut-brain axis - p. Page 444 23. Chapter 23 : Probiotics and the gut-liver axis - p. Page 462 24. Chapter 24 : Next-generation probiotics - p. Page 476 25. Index - p. Page 498
