Main description:

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects.

This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.

Contents:

1. An introduction to probiotics 2. Prebiotics and synbiotics 3. Microorganisms with food applications as probiotics 4. Beneficial microbes from human and animal intestines 5. High-throughput technologies in probiotics science 6. Probiotics in milk and dairy foods 7. Probiotics in meat products 8. Development of high-protein whey-based beverage rich in probiotics 9. Effect of food ingredients on susceptible gut indigenous bacteria 10. Encapsulation of probiotics 11. Prospective applications of probiotics and prebiotics in foods 12. Food-gut microbiota interactions 13. Food-based probiotics: functional dietary ingredients 14. Probiotics in sports nutrition 15. Impact of probiotic supplementation and the role of gut microbiome in obesity 16. Immunomodulatory and anti-inflammatory mechanisms of probiotics 17. Probiotics and intestinal health 18. Probiotics and urogenital health 19. Probiotics and skin health 20. Probiotics in the management of diabetes 21. Probiotics in pediatrics 22. Probiotics and the gut-brain axis 23. Probiotics and the gut-liver axis 24. Next generation probiotics