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EBSCO_ocn787866459 |
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20231017213018.0 |
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100622s2011 nyu ob 001 0 eng |
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| 019 |
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|a 958086801
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|a 9781617288258
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|a 613.2/6
|2 22
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Probiotic and prebiotic foods :
|b technology, stability and benefits to human health /
|c Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria editors.
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| 264 |
|
1 |
|a Hauppauge, N.Y. :
|b Nova Science Publishers,
|c c2011.
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| 300 |
|
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|a 1 online resource.
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Advances in food safety and food microbiology
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
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|a Description based on print version record.
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0 |
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|a PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH; PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ; CONTENTS ; PREFACE ; PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES; ABSTRACT ; 1. INTRODUCTION ; 2. TAXONOMY OF THE LACTIC ACID BACTERIA ; 2.1. The Genus Lactobacillus ; 2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics; 2.2.1. The Lactobacillus scidophilus Group ; 2.2.2. The Lactobacillus casei Group; 2.2.3. The Lactobacillus reuteri Group ; 2.2.4. The Lactobacillus salivarius Group.
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| 505 |
8 |
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|a 2.2.5. The Lactobacillus plantarum-group 3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ; 3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract; 3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ; 3.3. Processing of Probiotic Bacteria after Cultivation ; 3.3.1. Concentration ; 3.3.2. Dehydration ; 3.3.3. Physical Protection ; 3.4. Quality Assurance ; 4. CONCLUSION ; REFERENCES ; PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY; ABSTRACT ; INTRODUCTION.
|
| 505 |
8 |
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|a PREBIOTICS AND GASTROINTESTINAL MICROFLORAPREBIOTICS AND MINERAL ABSORPTION ; PREBIOTICS AND IMMUNE SYSTEM ; PREBIOTICS AND FUNCTIONAL FOOD ; SAFETY CONSIDERATION OF PREBIOTICS ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MECHANISMS OF PROBIOTICS ; ABSTRACT; INTRODUCTION ; WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ; DEVELOPMENT OF THE GASTROINTESTINAL FLORA ; THE CONCEPT OF PROBIOTICS ; COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT; INVESTIGATING PROBIOTIC EFFECTS ; Gut-associated Lymphoid Tissue; Bacteriocins and other Antibacterial Factors ; Competitive Inhibition.
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| 505 |
8 |
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|a Confirmation of Probiotic Effects in Humans In Vivo CONCLUSIONS ; REFERENCES ; ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ; ABSTRACT ; 1. INTRODUCTION ; 2. CULTURE-DEPENDENT METHODS ; 2.1. Plate Counting ; 2.2. Enumeration by Colony Hybridization ; 2.3. Membrane Filter Count ; 2.4. Most Probable Number ; 3. FLUORESCENCE-BASED METHODS ; 3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ; 3.2. Fluorescent in situ Hybridization ; 3.3. Direct Viability Count ; 3.4. Conclusions on Fluorescence-based Methods ; 4. MOLECULAR METHODS.
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| 505 |
8 |
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|a 4.1. Target Molecules and their Relation to Viability 4.2. Methods for Quantifying Nucleic Acids ; 4.2.2. Real-time Quantitative PCR ; 4.2.3. Modifications of PCR Method Suitable for Viability Assessments; 4.2. Conclusions on Molecular Methods ; 5. ELECTROCHEMICAL METHODS ; 5.1. Resistive Pulse Detection (Coulter Counter) ; 5.2. Impedance Measurements ; 6. CONCLUSION; REFERENCES ; SELECTIVE MEDIA FOR ENUMERATION OF LACTIC ACID AND PROBIOTIC ORGANISMS IN DAIRY FOODS; ABSTRACT ; INTRODUCTION ; DIFFERENTIAL ENUMERATION OF YOGHURT CULTURES AND PROBIOTIC BACTERIA.
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| 546 |
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|a English.
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| 590 |
|
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
|
0 |
|a Probiotics.
|
| 650 |
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0 |
|a Prebiotics.
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| 650 |
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2 |
|a Probiotics
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| 650 |
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6 |
|a Probiotiques.
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| 650 |
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6 |
|a Prébiotiques.
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| 650 |
|
7 |
|a HEALTH & FITNESS
|x Diets.
|2 bisacsh
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| 650 |
|
7 |
|a HEALTH & FITNESS
|x Food Content Guides.
|2 bisacsh
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| 650 |
|
7 |
|a HEALTH & FITNESS
|x Nutrition.
|2 bisacsh
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| 650 |
|
7 |
|a MEDICAL
|x Nursing
|x Nutrition.
|2 bisacsh
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| 650 |
|
7 |
|a MEDICAL
|x Nutrition.
|2 bisacsh
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| 650 |
|
7 |
|a Prebiotics.
|2 fast
|0 (OCoLC)fst01743759
|
| 650 |
|
7 |
|a Probiotics.
|2 fast
|0 (OCoLC)fst01740530
|
| 700 |
1 |
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|a Shah, Nagendra P.
|
| 700 |
1 |
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|a Cruz, Adriano Gomes da.
|
| 700 |
1 |
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|a Faria, José de Assis Fonseca.
|
| 776 |
0 |
8 |
|i Print version:
|t Probiotic and prebiotic foods
|d Hauppauge, N.Y. : Nova Science Publishers, c2011.
|z 9781616688424 (hardcover)
|w (DLC) 2010025410
|
| 830 |
|
0 |
|a Advances in food safety and food microbiology.
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=448226
|z Texto completo
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