Probiotics, Prebiotics and Synbiotics
eBook - PDF

Probiotics, Prebiotics and Synbiotics

Technological Advancements Towards Safety and Industrial Applications

  1. English
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  3. Available on iOS & Android
eBook - PDF

Probiotics, Prebiotics and Synbiotics

Technological Advancements Towards Safety and Industrial Applications

Book details
Table of contents
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About This Book

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors.

Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource.

Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

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Yes, you can access Probiotics, Prebiotics and Synbiotics by Parmjit Singh Panesar, Anil Kumar Anal in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2022
ISBN
9781119701224
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Title Page
  3. Copyright Page
  4. Contents
  5. List of Contributors
  6. Preface
  7. Chapter 1 Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges
  8. Chapter 2 Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods
  9. Chapter 3 Lactic Acid Bacteria as Potential Probiotics
  10. Chapter 4 Non-Lactic Acid Bacteria as Probiotics and their Functional Roles
  11. Chapter 5 Yeasts as Probiotics and their Functional Roles
  12. Chapter 6 Determination and Safety Aspects of Probiotic Cultures
  13. Chapter 7 Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms
  14. Chapter 8 Potential of Probiotics as Alternative Sources for Antibiotics in Food Production Systems
  15. Chapter 9 Probiotic Cereal-based Food and Beverages, their Production and Health Benefits
  16. Chapter 10 Microencapsulation of Probiotics and its Potential Industrial Applications
  17. Chapter 11 Prebiotics and their Role in Functional Food Product Development
  18. Chapter 12 Galactooligosaccharides as Potential Prebiotics
  19. Chapter 13 Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits
  20. Chapter 14 Lactulose: Production and Potential Applications
  21. Chapter 15 Isomaltooligosaccharides as Prebiotics and their Health Benefits
  22. Chapter 16 Starch and its Derivatives as Potential Source of Prebiotics
  23. Chapter 17 Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases
  24. Chapter 18 Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages
  25. Index
  26. EULA