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Advances in Probiotics for Sustainable Food and Medicine de Gunjan Goel

Advances in Probiotics for Sustainable Food and Medicine: Microorganisms for Sustainability, cartea 21

Editat de Gunjan Goel, Ashok Kumar
en Limba Engleză Paperback – 27 noi 2021
This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.

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Specificații

ISBN-13: 9789811567971
ISBN-10: 9811567972
Pagini: 240
Ilustrații: IX, 240 p. 14 illus., 10 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.36 kg
Ediția:1st ed. 2021
Editura: Springer Nature Singapore
Colecția Springer
Seria Microorganisms for Sustainability

Locul publicării:Singapore, Singapore

Cuprins

Chapter 1. Probiotics and their potential applications: An Introduction.- Chapter 2. Sources and Selection criteria of probiotics.- Chapter 3. Indigenous fermented foods as a potential source of probiotic foods.- Chapter 4. Prebiotics for Probiotics.- Chapter 5. Probiotics as live biotherapeutics: prospects and perspectives.- Chapter 6. Probiotics as functional foods.- Chapter 7. Probiotics in Livestock and Poultry Nutrition and Health.- Chapter 8. Probiotics for Human Health. Chapter 9. Influence of probiotics over AMPK-dependent health activity: a look into its molecular mechanisms.- Chapter 10. Metabolic engineering approaches for improvement of probiotics functionality.

Notă biografică

Dr Gunjan Goel is an Associate Professor at the Department of Microbiology, Central University of Haryana, Mahendergarh, India. He has completed his Ph.D. in Microbiology at the National Dairy Research Institute (ICAR), Karnal, India, focusing on the microbial degradation of polyphenols. During his postdoctoral research at the University of Hohenheim, Germany and the University of Ghent, Belgium, he studied the effects of plant secondary metabolites in enhancing the functions of rumen microbes, as well as metabolic pathways of fatty acids. He has published number of research papers in journals of international repute. His current research focuses on the microbial ecology of gut, bioaccessibility and bioavailability of food ingredients in in vitro simulated gut model systems, and the assessment of probiotics using in vitro and in vivo models.  He is life member of the Association of Microbiologists of India (AMI) and the Probiotic Association of India (PAI).
Dr. Ashok Kumar is an Assistant Professor at the Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, India. He has been working in the area of microbial enzymes and biocatalysis for 12 years. He completed his Ph.D. in Biotechnology at the Department of Biotechnology, Himachal Pradesh University, India, in 2013, and he worked as a post-doctoral fellow at the State Key laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China for two years. He also worked as brain pool researcher/Assistant Professor at Konkuk University, South Korea.  Dr. Ashok’s interests include microbial biotechnology, CO2 conversion, enzyme immobilization, biomass degradation, biofuel synthesis and biotransformations. He has published 58 research papers in reputed international journals, 5 books and 25 book chapters. Dr. Ashok serves as an editor for a number of leading international journals.

Textul de pe ultima copertă

This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.

Caracteristici

Explores future prospects of the metabolic engineering in probiotics for advanced health benefits Unique reference for food science professionals and researchers in nutritional dietary management Presents a blend of fundamental and applied research in probiotics