Probiotics : advanced food and health applications /

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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Brandelli, Adriano (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Elsevier Academic Press, 2021.
Edición:First edition.
Temas:
Probiotics.
Probiotics
Probiotiques.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • Probiotics: Advanced Food and Health Applications
  • Copyright
  • Contents
  • Contributors
  • Preface
  • Chapter 1: An introduction to probiotics
  • 1.1. Introduction
  • 1.2. Probiotics: Historical context and concept evolution
  • 1.3. Selection criteria for probiotic microorganisms
  • 1.4. Safety aspects of probiotics
  • 1.5. Beneficial health properties and therapeutic potential of probiotics
  • 1.5.1. Nutritional benefits of probiotics
  • 1.5.2. Antioxidant properties of probiotics
  • 1.5.3. Probiotics and gastrointestinal health
  • 1.5.3.1. Positive effects of probiotics to control Helicobacter pylori infection
  • 1.5.4. Probiotics and oral health
  • 1.5.5. Probiotics and skin health
  • 1.5.6. Probiotics and respiratory tract health
  • 1.5.7. Probiotics and women urogenital health
  • 1.5.8. Probiotics and mental/neurological health
  • 1.6. Probiotics legislation and challenges
  • 1.7. Conclusion and perspectives
  • References
  • Chapter 2: Prebiotics and synbiotics
  • 2.1. Prebiotics-History, definitions, and criteria
  • 2.2. Prebiotics-Classification
  • 2.2.1. Carbohydrates
  • 2.2.1.1. Disaccharides
  • 2.2.1.2. Oligosaccharides
  • 2.2.1.3. Raffinose family oligosaccharides (RFSs)
  • 2.2.1.4. Polysaccharides
  • 2.2.2. Phytochemicals
  • 2.2.3. Others
  • 2.3. Prebiotic production
  • 2.3.1. Extraction methods
  • 2.3.2. Hydrolysis methods
  • 2.3.3. Enzymatic methods
  • 2.3.4. Novel sources and methods
  • 2.3.5. Further stages of production
  • 2.4. Prebiotic health benefits
  • 2.4.1. Prebiotic effect on the cardiovascular system
  • 2.4.2. Prebiotic effect on the immune system
  • 2.4.3. Prebiotic effect on obesity, type 1 and 2 diabetes (T1D, T2D)
  • 2.4.4. Prebiotic effect on bone and mineral metabolism
  • 2.5. Technological benefits
  • 2.6. Synbiotics
  • 2.7. Application of prebiotics and symbiotics in food products
  • 2.8. Validation methods for evaluation of prebiotic properties
  • 2.9. Summary/conclusion
  • References
  • Chapter 3: Microorganisms with food applications as probiotics
  • 3.1. Introduction
  • 3.2. Established probiotics
  • 3.2.1. Bifidobacteria
  • 3.2.2. Lactobacillus spp.
  • 3.3. Emerging probiotics
  • 3.3.1. Streptococcus thermophilus
  • 3.3.2. Lactobacillus helveticus
  • 3.3.3. Lactiplantibacillus plantarum
  • 3.3.4. Dairy propionibacteria
  • 3.3.5. Saccharomyces cerevisiae var. boulardii
  • 3.3.6. Bacillus spp.
  • 3.3.7. Enterococcus spp.
  • 3.3.8. Bacteroides xylanisolvens
  • 3.3.9. Akkermansia muciniphila
  • 3.3.10. Faecalibacterium prausnitzii
  • 3.3.11. Other intestinal taxa
  • 3.3.12. Fructophilic LAB (FLABs)
  • 3.4. Probiotics, an evolving term
  • 3.4.1. Postbiotics and paraprobiotics
  • 3.5. Future strategies to optimize selection and improve performance in food
  • 3.6. Concluding remarks
  • References
  • Chapter 4: Beneficial microbes from human and animal intestines
  • 4.1. Introduction

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