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Probiotics, Prebiotics, and Synbiotics, Victor R. Preedy

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Автор: Victor R. Preedy
Название:  Probiotics, Prebiotics, and Synbiotics   (Виктор Р. Приди: Пробиотики, пребиотики и синбиотики)
Издательство: Elsevier Science
Индивидуальное и общественное здравоохранение
Диетология и питание
Микробиология (немедицинская)
Индустриальная химия

ISBN: 0128021896
ISBN-13(EAN): 9780128021897
ISBN: 0-12-802189-6
ISBN-13(EAN): 978-0-12-802189-7
Обложка/Формат: Hardback
Страницы: 752
Вес: 2.67 кг.
Дата издания: 12.10.2015
Серия: Life Sciences
Язык: English
Иллюстрации: Illustrations
Размер: 226 x 283 x 53
Читательская аудитория: Professional & vocational
Подзаголовок: Bioactive foods in health promotion
Ссылка на Издательство: Link
Поставляется из: Англии
Описание: 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.

Prebiotics and Probiotics in Human Milk

Автор: Mcguire, Michelle
Название: Prebiotics and Probiotics in Human Milk
ISBN: 0128027258 ISBN-13(EAN): 9780128027257
Издательство: Elsevier Science
Цена: 13481 р.
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Описание: Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested by the infant. . The book examines how HMOs and bacteria in human milk may function independently and coordinately to influence both maternal and infant health. Human milk is the only food “designed” specifically to nourish humans, indeed representing the essence of a perfect “functional food.” And although researchers have been studying its composition for decades, surprisingly little is really understood about the origins and functions of its myriad components, an area that is especially true for HMOs and bacteria. . This book provides a thorough review of the newest research on these inter-related milk constituents as written by a team of experts from both academia and industry who actively conduct HMO and human milk microbiome research as they endeavor to apply this new knowledge to infant nutrition. Each chapter provides objective rationale for what research is still needed in this rapidly evolving area, also discussing the challenges and opportunities faced by the industry in adding HMO and microbes to infant food products. This book is a valuable resource for nutrition researchers focused on infant nutrition, food scientists and product developers working on infant formula, and clinicians interested in broadening their understanding of the benefits of human milk for infants.

Lactose-Derived Prebiotics

Автор: Illanes, Andres
Название: Lactose-Derived Prebiotics
ISBN: 012802724X ISBN-13(EAN): 9780128027240
Издательство: Elsevier Science
Цена: 15675 р.
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Описание: Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics.

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