Probiotics

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, and the development of nutraceuticals based on probiotics, and the relationships of probiotics with health. Regulatory aspects are also discussed. Food scientists, nutritionists, dieticians, pharmaceutical scientists and others working in or studying related fields will benefit from this resource. Introduces basic concepts on probiotics and describes the properties of main microorganisms with applications as probioticsProvides a description on the natural presence of probiotics in different food matrixes and how probiotics can be developed for incorporation in food formulationsOffers advice on how probiotics can be used as nutritional input and their value on the preservation of healthy intestinal status, and potential benefits in specific illnessesContains definitions, applications, literature reviews, and recent developmentsIncludes a general introduction to the subject, taxonomy, biology, primary sources of probiotics and development of probiotics as food ingredients, human nutrition and health properties, and the use of high-throughput technologies in probiotics characterization