Probiotics : advanced food and health applications / Adriano Brandelli.

Format:

Book

Author/Creator:

Brandelli, Adriano, author.

Contributor:

ProQuest ebook central.

Dr. D. Sergeant Pepper Memorial Fund.

Language:

English

Subjects (All):

Probiotics.

Physical Description:

1 online resource

Edition:

First edition.

Place of Publication:

London : Elsevier Academic Press, 2021.

System Details:

text file

Contents:

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

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

Chapter 4: Beneficial microbes from human and animal intestines

4.1. Introduction

Notes:

Includes bibliographical references and index.

Electronic reproduction. Ann Arbor, MI Available via World Wide Web.

Description based on online resource; title from digital title page (viewed on February 04, 2022).

Local Notes:

Acquired for the Penn Libraries with assistance from the Dr. D. Sergeant Pepper Memorial Fund.

Other Format:

Print version:

ISBN:

9780323903554

032390355X

9780323851701

0323851703

Publisher Number:

99989607734

Access Restriction:

Restricted for use by site license.