Probiotic Foods Technology, Safety And Human Health

The Book Of Probiotic Food Provides The Reader With A Comprehensive Overview In The Field Of Prebiotic And Probiotic Foods.It Includes The Most Current Biological Research Findings On Food Applications Of Probiotics.The Book Gives State-Of-Theartinformation About The Following Topics: Introduction And History Of Probiotic And Prebiotics, Probiotic: Enumeration And Identification, Health Benefits And Claim Associated With Probiotic, Molecular Mechanisms Of Probiotic Action, Selection Of Probiotic Strains For Food Applications, Probiotic Cultures Production And Their Addition In Fermented Foods, Prebiotic And Probiotic Food Development, Functional Foods And Nondairy Probiotic Food Development, Technology For Drying Probiotic Products, Micro Encapsulation Of Probiotics, Packaging Of Probiotic Products, Probiotic As Preservatives, And Probiotic Bacteria And Safety Aspects. This Book Should Be Of Special Benefit To Individuals Involved With Food Safety, Nutrition And Health. The Variety Of Medical Approaches To Tackle Gastrointestinal Diseases Andthe Challenge In Ensuring Microbiological Safety Of Our Food Supply Emphasize The Need For A Comprehensive Book On Probiotics. These Observations, And Our Involvement Through The Years In Research Addressing Microbiological Safety Of Foods, Led Us To The Conclusion That Such A Book Is Timely. The Intent Of This Book Is To Present An In-Depth Characterization And Diagnostics Of Probiotic Strains, Their Mechanism Of Action In Humans, Food Applications, Role In The Development Of New Products That Contribute To Our Well-Beingby Guarding Against Gastrointestinal Diseases And Regulatory Status.