Keywords:
Bacteria.
;
Food Microbiology.
;
Microbial genetics.
;
Bacteria.
;
Food Microbiology.
;
Microbial Genetics.
Description / Table of Contents:
Chapter 1. Probiotics and their potential applications: An Introduction -- Chapter 2. Sources and Selection criteria of probiotics -- Chapter 3. Indigenous fermented foods as a potential source of probiotic foods -- Chapter 4. Prebiotics for Probiotics -- Chapter 5. Probiotics as live biotherapeutics: prospects and perspectives -- Chapter 6. Probiotics as functional foods -- Chapter 7. Probiotics in Livestock and Poultry Nutrition and Health -- Chapter 8. Probiotics for Human Health. Chapter 9. Influence of probiotics over AMPK-dependent health activity: a look into its molecular mechanisms -- Chapter 10. Metabolic engineering approaches for improvement of probiotics functionality.
Abstract:
This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.
Type of Medium:
Online Resource
Pages:
IX, 240 p. 14 illus., 10 illus. in color.
,
online resource.
Edition:
1st ed. 2021.
ISBN:
9789811567957
Series Statement:
Microorganisms for Sustainability, 21
URL:
https://doi.org/10.1007/978-981-15-6795-7
DOI:
10.1007/978-981-15-6795-7
DDC:
579.3
Language:
English
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