Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications - Parmjit Singh Panesar

Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications - Parmjit Singh Panesar

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Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications - Parmjit Singh Panesar Book

Author: Parmjit Singh Panesar

Publisher: Wiley; 1st edition

Cover Type: Hardcover

Pages: 496 pages

Language: English

Genre: Science, Nature & Maths, Agricultural Sciences

Genre Class: Nonfiction, Technology, Engineering, Food, Science

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.

P> From the Publisher Parmjit Singh Panesar is Dean (Planning & Development) and Professor, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, India.Anil Kumar Anal is the Professor in Food Engineering and Bioprocess Technology and Food Innovation, Nutrition and Health, Department of Food, Agriculture, and Bioresources at the Asian Institute of Technology (AIT), Thailand. From the Inside Flap Discover a comprehensive overview of the production and applications of probiotics, prebiotics, and synbiotics.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.The book also includes:A thorough introduction to human gut microflora, factors affecting their growth and metabolism, and the relationship between diet and the gut microbiomeComprehensive explorations of the identification and selection of probiotic microorganisms, lactic acid bacteria, Bifidobacteria, and spore forming bacteriaPractical discussions of prebiotics as functional foods, including galactooligosaccharides, fructooligosaccharides, and lactuloseIn-depth examinations of synbiotics as potential functional foods, as well as safety and regulatory claimsPerfect 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. From the Back Cover Discover a comprehensive overview of the production and applications of probiotics, prebiotics, and synbioticsIn 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. The book also includes: A thorough introduction to human gut microflora, factors affecting their growth and metabolism, and the relationship between diet and the gut microbiomeComprehensive explorations of the identification and selection of probiotic microorganisms, lactic acid bacteria, Bifidobacteria, and spore forming bacteriaPractical discussions of prebiotics as functional foods, including galactooligosaccharides, fructooligosaccharides, and lactuloseIn-depth examinations of synbiotics as potential functional foods, as well as safety and regulatory claimsPerfect 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. About the Author: Parmjit Singh Panesar is Dean (Planning & Development) and Professor, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, India.Anil Kumar Anal is the Professor in Food Engineering and Bioprocess Technology and Food Innovation, Nutrition and Health, Department of Food, Agriculture, and Bioresources at the Asian Institute of Technology (AIT), Thailand.

GTIN: 9781119701200

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