Probiotic and prebiotic foods : technology, stability and benefits to human health / Nagendra P. Shah, Adriano G. da Cruz and Jose A. F. Faria, editors.

Format:

Book

Contributor:

Shah, Nagendra P.

Cruz, Adriano Gomes da.

Faria, José de Assis Fonseca.

Series:

Advances in food safety and food microbiology.

Advances in food safety and food microbiology

Language:

English

Subjects (All):

Probiotics.

Prebiotics.

Physical Description:

1 online resource (559 p.)

Place of Publication:

New York : Nova Science Publishers, c2011.

Language Note:

English

Summary:

Prebiotics is defined as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health. It explains the many avenues in which probiotics can be induced into our bodies, as well as the many types of bacterium composed in this product. This new book encompasses the advances of Probiotics in health and food technology, exploring its beneficial effect on the health of our consumers.

Contents:

""PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH""; "" PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ""; ""CONTENTS ""; ""PREFACE ""; ""PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES""; ""ABSTRACT ""; ""1. INTRODUCTION ""; ""2. TAXONOMY OF THE LACTIC ACID BACTERIA ""; ""2.1. The Genus Lactobacillus ""; ""2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics""; ""2.2.1. The Lactobacillus scidophilus Group ""; ""2.2.2. The Lactobacillus casei Group""; ""2.2.3. The Lactobacillus reuteri Group ""

""2.2.4. The Lactobacillus salivarius Group """"2.2.5. The Lactobacillus plantarum-group ""; ""3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ""; ""3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract""; ""3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ""; ""3.3. Processing of Probiotic Bacteria after Cultivation ""; ""3.3.1. Concentration ""; ""3.3.2. Dehydration ""; ""3.3.3. Physical Protection ""; ""3.4. Quality Assurance ""; ""4. CONCLUSION ""; ""REFERENCES ""

""PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY""""ABSTRACT ""; ""INTRODUCTION ""; ""PREBIOTICS AND GASTROINTESTINAL MICROFLORA""; ""PREBIOTICS AND MINERAL ABSORPTION ""; ""PREBIOTICS AND IMMUNE SYSTEM ""; ""PREBIOTICS AND FUNCTIONAL FOOD ""; ""SAFETY CONSIDERATION OF PREBIOTICS ""; ""CONCLUSION ""; ""ACKNOWLEDGMENT ""; ""REFERENCES ""; ""MECHANISMS OF PROBIOTICS ""; ""ABSTRACT""; ""INTRODUCTION ""; ""WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ""; ""DEVELOPMENT OF THE GASTROINTESTINAL FLORA ""; ""THE CONCEPT OF PROBIOTICS ""

""COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT""""INVESTIGATING PROBIOTIC EFFECTS ""; ""Gut-associated Lymphoid Tissue""; ""Bacteriocins and other Antibacterial Factors ""; ""Competitive Inhibition ""; ""Confirmation of Probiotic Effects in Humans In Vivo ""; ""CONCLUSIONS ""; ""REFERENCES ""; ""ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ""; ""ABSTRACT ""; ""1. INTRODUCTION ""; ""2. CULTURE-DEPENDENT METHODS ""; ""2.1. Plate Counting ""; ""2.2. Enumeration by Colony Hybridization ""; ""2.3. Membrane Filter Count ""; ""2.4. Most Probable Number ""

""3. FLUORESCENCE-BASED METHODS """"3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ""; ""3.2. Fluorescent in situ Hybridization ""; ""3.3. Direct Viability Count ""; ""3.4. Conclusions on Fluorescence-based Methods ""; ""4. MOLECULAR METHODS ""; ""4.1. Target Molecules and their Relation to Viability ""; ""4.2. Methods for Quantifying Nucleic Acids ""; ""4.2.2. Real-time Quantitative PCR ""; ""4.2.3. Modifications of PCR Method Suitable for Viability Assessments""; ""4.2. Conclusions on Molecular Methods ""; ""5. ELECTROCHEMICAL METHODS ""

""5.1. Resistive Pulse Detection (Coulter Counter) ""

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-61728-825-X