Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. - Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products - Discusses the efficacy of food substrate in probiotic and prebiotic delivery - Presents predictive microbiology models

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. - Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products - Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines - Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials - Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

The book titled ‘Prebiotics, Probiotics and Nutraceuticals’ is expected to direct many emerging research pathwaysneed at local and global levels for nutrition and food supplements for developing immunity for healthy life. This volume incorporates sixteen seminal papers on issue based research and their practical applications covering latest information and progress on different area of nutritional supplement research fight against disease. The book highlights the frontier issues and applications in nutritional biotechnology with wide coverage of the themes like Potentiality of Probiotics in Inactivation of Tetrodotoxin, Therapeutic Strategy for the Deterrence of COVID-19 with Relevance to Probiotics and Prospectives of Prebiotics, Probiotics and Synbiotics for Sustainable Development in Aquaculture.Plant based Bioactive compounds in Cancer Therapeutics, Recent Trends in Natural Medicines and Nutraceuticals Research, Probiotics as efficacious therapeutic option for treating gut-related diseases: molecular and immune-biological perspectives, The progressive development of probiotics, prebiotics, synbiotics research, and its multipurpose use in the ornamental fishery, The commercial perspective of probiotics, and bioremediating components in aquaculture pond management: A Case Study andPrebiotics as promising therapeutics for treating gut-related disorders : Biochemical and Molecular Perspectives. Prebiotics and Probiotics as Functional Foods: Prospect and Promises in Metabolic Diseases, Implications of probiotics and prebiotics on immune functions. Recent Trends in Natural Medicines and Nutraceuticals Research, Nutraceuticals are alternative to modern medicines, Socio-Economic Study of Prospective of probiotic, prebiotic and synbiotic for sustainable development of aquaculture in Indian Sunderban. This book will be very useful for the scholars, biotechnologists, agricultural scientists, nutritionist, medical doctors, researchers, teachers and students in the emerging field of biotechnology.

Composed of nearly a thousand different types of microorganisms - some beneficial, others not - the human gut microbiota plays an important role in health and disease. This is due to the presence of probiotic or beneficial microbes, or due to the feeding of prebiotics that stimulate the endogenous beneficial microbes (these promote health by stimulating the immune system, improving the digestion and absorption of nutrients, and inhibiting the growth of pathogens). The notable health benefits of probiotic organisms have prompted much commercial interest, which in turn has led to a plethora of research initiatives in this area. These range from studies to elucidate the efficacy of the various health benefits to analyses of the diet-microbe interaction as a means of modulating the gut microbiota composition. Research in this area is at a very exciting stage. With state-of-the-art commentaries on all aspects of probiotics and prebiotics research, this book provides an authoritative and timely overview of the field. Written by leading international researchers, each chapter affords critical insight to a particular topic, reviews current research, discusses future direction, and stimulates discussion. Topics range from the different microorganisms used as probiotics (lactobacilli, bifidobacteria, yeast, etc.), and the techniques and approaches used (metagenomics, etc.), to the reviews of the clinical and medical aspects. The provision of extensive reference sections positively encourages readers to pursue each subject in greater detail. *** Librarians: ebook available on ProQuest and EBSCO [Subject: Microbiology, Life Science]

Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics. At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs. - Presents a simulated gastrointestinal system to analyze the probiotics effects on gut microbiome for learning purpose - Includes research information on Next Generation Probiotics to foster new formulations - Provides comprehensive information on probiotic microorganism behavior for more accurate analysis - Discusses the potential of probiotic and prebiotic foods in preventing disease

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.