Probiotics and Prebiotics in Foods

Challenges, Innovations, and Advances
Erscheinungsjahr 2021
ISBN: 978-0-12-819662-5
Verlag: William Andrew Publishing

Buch, Englisch, 346 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 730 g

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.

Zielgruppe

food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia

Autoren/Hrsg.

Gomes da Cruz, Adriano

Ranadheera, C. Senaka

Nazzaro, Filomena

Mortazavian, Amir

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

1. The biotics family

2. Emerging Prebiotics

3. Probiotics and Prebiotics in Renal diseases

4. Probiotics in Oral Health

5. Multistrain Probiotics and Benefits for the Consumer´s Health

6. Milk Quality for Development of Probiotic and Prebiotic Dairy Foods

7. No-bovine Milk Products as Probiotic and Prebiotic Foods

8. Fermented milk: the most famous probiotic, prebiotic and symbiotic food carrier

9. Probiotic and Prebiotic Plant-milk Foods

10. Beer with Prebiotics and Probiotics

11. Cereals Bars with Added Probiotics and Prebiotics

12. Fruit Juices with Added Prebiotics and Probiotics

13. Probiotics and Prebiotics in Animal Feed

14. Probiotics and Prebiotics in Fish Aquaculture

15. Electric technologies applied to probiotic and prebiotic food

16. Ultrasound Applied to Prebiotic and Probiotic Foods

17. Probiotics and Mycotoxins

Über Autor(innen)

Gomes da Cruz, Adriano
Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz's research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety.

Mortazavian, Amir
Amir Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.

Ranadheera, C. Senaka
C. Senaka Ranadheera is an academic at the University of Melbourne, Australia. Dr. Ranadheera is completing research on probiotic technology and food quality, microbiology, and safety and completed his PhD on probiotic applications in dairy foods in 2012.

Nazzaro, Filomena
Filomena Nazzaro is senior scientist at the Institute of Food Science, of CNR (CNR-ISA) in Avellino, Italy, where she is also head of the Laboratory of Food Safety and Biotechnology. Dr. Nazzaro's research is divided among biochemical and biological characterization of vegetables, the study of probiotics and prebiotics, with the application of technologies, such as microencapsulation, to formulate new functional foods. In addition, she studies the antimicrobial activity and quorum quenching by polyphenols/dairy peptides.