Overview
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, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects. This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.
Full Product Details
Author: Adriano Brandelli (Full Professor and Senior Researcher, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil) ,
Adriano Brandelli (Full Professor and Senior Researcher, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil)
Publisher: Elsevier Science & Technology
Imprint: Academic Press Inc
Weight: 1.450kg
ISBN: 9780323851701
ISBN 10: 0323851703
Pages: 530
Publication Date: 06 December 2021
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Reviews
While this first edition book may not be useful to students as a whole, it can be a practical reference for healthcare professionals working in nutrition. -- (c) Doody's Review Service, 2021, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, reviewer, expert opinion
"""While this first edition book may not be useful to students as a whole, it can be a practical reference for healthcare professionals working in nutrition."" --© Doody’s Review Service, 2021, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, reviewer, expert opinion"
Author Information
Adriano Brandelli is a Full Professor and Senior Researcher at the Federal University of Rio Grande do Sul, Research Awardee of the National Council for Scientific and Technological Development, and former Dean of the Institute of Food Science and Technology (Brazil). He received a B.S. from the Federal University of Rio Grande do Sul, and his Ph.D. in Chemical Sciences from the University of Buenos Aires. His areas of expertise include Microbiology and Nanobiotechnology, with an emphasis on probiotics and bioactive peptides. He has published over 300 peer-reviewed papers in international journals, and several book chapters in the field. Member of the editorial board of the journals Food Microbiology, Annals of Microbiology and Journal of Basic Microbiology, and reviewer of several international journals in the areas of Microbiology, Biotechnology and Food Science.
