Probiotics, Prebiotics and Synbiotics Technological Advancements Towards Safety and Industrial Applications

by Panesar, Parmjit S.; Anal, Anil Kumar

• ISBN13: 9781119701200
• ISBN10: 1119701201
• eBook ISBN(s): 9781119701231
• Edition: 1st
• Format: Hardcover
• Copyright: 2022-01-18
• Publisher: Wiley
• More Book Details
• Purchase Benefits

Summary

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors.

Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource.

Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Author Biography

Parmjit Singh Panesar is Dean (Planning & Development) and Professor, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, India.

Anil Kumar Anal is Head of the Department of Food Agriculture and Bioresources, and Associate Professor in Food and Bioprocess Technology at the Asian Institute of Technology (AIT), Thailand.

Table of Contents

1. Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges
2. Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods
3. Lactic Acid Bacteria (LAB) as a Potential Probiotics
4. Non-LAB as Probiotics and their Functional Roles
5. Yeast as Probiotics and their Functional Roles
6. Determination and Safety Aspects of Probiotic Cultures
7. Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms
8. Potential of Probiotics as Alternative Source for Antibiotics in Food Production Systems
9. Probiotic Cereal-based Food and Beverages, their Production and Health Benefits
10. Microencapsulation of Probiotics and its Potential Industrial Applications
11. Prebiotics and their Role in Functional Food Product Development
12. Galactooligosaccharides as Potential Prebiotics
13. Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits
14. Lactulose: Production and Potential Applications
15. Isomaltooligosaccharides as Prebiotics and their Health Benefits
16. Starch and its Derivatives as Potential Source of Prebiotics
17. Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases
18. Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages