Evaluating Oral Probiotics and Prebiotics

¡ ¡
¡ Elsevier
āχ-āĻŦ⧁āĻ•
320
āĻĒ⧃āĻˇā§āĻ āĻž
āωāĻĒāϝ⧁āĻ•ā§āϤ
āĻāχ āĻŦāχāϟāĻŋ ā§§ āϜāĻžāύ⧁āϝāĻŧāĻžāϰ⧀, ⧍ā§Ļ⧍ā§Ŧ āĻ āĻĒāĻžāĻ“ā§ŸāĻž āϝāĻžāĻŦ⧇āĨ¤ āĻāϟāĻŋ āϰāĻŋāϞāĻŋāϜ āύāĻž āĻšāĻ“āϝāĻŧāĻž āĻĒāĻ°ā§āϝāĻ¨ā§āϤ āφāĻĒāύāĻžāϕ⧇ āϚāĻžāĻ°ā§āϜ āĻ•āϰāĻž āĻšāĻŦ⧇ āύāĻžāĨ¤

āĻāχ āχ-āĻŦ⧁āϕ⧇āϰ āĻŦāĻŋāĻˇā§Ÿā§‡

Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics. - Presents industrial applications and challenges of probiotics in drugs, - supplements, and foods - Compares benefits and effectiveness of prebiotics verses probioticsâ€ĸ Discusses microflora benefits of combining probiotics and prebiotics - Highlights new applications and emerging generations of probiotic strains - Evaluates future trends in oral probiotic research

āϞ⧇āĻ–āĻ• āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇

Amir Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.

Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz’s research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety.

Zahra Yari is a professor at the Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran where she researches clinical nutrition and diet therapy for gastrointestinal, endocrine, cardiovascular and kidney diseases and the use of functional foods in the treatment of these diseases.

āĻĒāĻ āύ āϤāĻĨā§āϝ

āĻ¸ā§āĻŽāĻžāĻ°ā§āϟāĻĢā§‹āύ āĻāĻŦāĻ‚ āĻŸā§āϝāĻžāĻŦāϞ⧇āϟ
Android āĻāĻŦāĻ‚ iPad/iPhone āĻāϰ āϜāĻ¨ā§āϝ Google Play āĻŦāχ āĻ…ā§āϝāĻžāĻĒ āχāύāĻ¸ā§āϟāϞ āĻ•āϰ⧁āύāĨ¤ āĻāϟāĻŋ āφāĻĒāύāĻžāϰ āĻ…ā§āϝāĻžāĻ•āĻžāωāĻ¨ā§āĻŸā§‡āϰ āϏāĻžāĻĨ⧇ āĻ…āĻŸā§‹āĻŽā§‡āϟāĻŋāĻ• āϏāĻŋāĻ™ā§āĻ• āĻšā§Ÿ āĻ“ āφāĻĒāύāĻŋ āĻ…āύāϞāĻžāχāύ āĻŦāĻž āĻ…āĻĢāϞāĻžāχāύ āϝāĻžāχ āĻĨāĻžāϕ⧁āύ āύāĻž āϕ⧇āύ āφāĻĒāύāĻžāϕ⧇ āĻĒ⧜āϤ⧇ āĻĻā§‡ā§ŸāĨ¤
āĻ˛ā§āϝāĻžāĻĒāϟāĻĒ āĻ“ āĻ•āĻŽā§āĻĒāĻŋāωāϟāĻžāϰ
Google Play āĻĨ⧇āϕ⧇ āϕ⧇āύāĻž āĻ…āĻĄāĻŋāĻ“āĻŦ⧁āĻ• āφāĻĒāύāĻŋ āĻ•āĻŽā§āĻĒāĻŋāωāϟāĻžāϰ⧇āϰ āĻ“ā§Ÿā§‡āĻŦ āĻŦā§āϰāĻžāωāϜāĻžāϰ⧇ āĻļ⧁āύāϤ⧇ āĻĒāĻžāϰ⧇āύāĨ¤
eReader āĻāĻŦāĻ‚ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻĄāĻŋāĻ­āĻžāχāϏ
Kobo eReaders-āĻāϰ āĻŽāϤ⧋ e-ink āĻĄāĻŋāĻ­āĻžāχāϏ⧇ āĻĒāĻĄāĻŧāϤ⧇, āφāĻĒāύāĻžāϕ⧇ āĻāĻ•āϟāĻŋ āĻĢāĻžāχāϞ āĻĄāĻžāωāύāϞ⧋āĻĄ āĻ“ āφāĻĒāύāĻžāϰ āĻĄāĻŋāĻ­āĻžāχāϏ⧇ āĻŸā§āϰāĻžāĻ¨ā§āϏāĻĢāĻžāϰ āĻ•āϰāϤ⧇ āĻšāĻŦ⧇āĨ¤ āĻŦā§āϝāĻŦāĻšāĻžāϰāĻ•āĻžāϰ⧀āϰ āωāĻĻā§āĻĻ⧇āĻļā§āϝ⧇ āϤ⧈āϰāĻŋ āϏāĻšāĻžā§ŸāϤāĻž āϕ⧇āĻ¨ā§āĻĻā§āϰāϤ⧇ āĻĻ⧇āĻ“ā§ŸāĻž āύāĻŋāĻ°ā§āĻĻ⧇āĻļāĻžāĻŦāϞ⧀ āĻ…āύ⧁āϏāϰāĻŖ āĻ•āϰ⧇ āϝ⧇āϏāĻŦ eReader-āĻ āĻĢāĻžāχāϞ āĻĒāĻĄāĻŧāĻž āϝāĻžāĻŦ⧇ āϏ⧇āĻ–āĻžāύ⧇ āĻŸā§āϰāĻžāĻ¨ā§āϏāĻĢāĻžāϰ āĻ•āϰ⧁āύāĨ¤