Evaluating Oral Probiotics and Prebiotics

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· Elsevier
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Despre această carte electronică

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 probiotics• Discusses microflora benefits of combining probiotics and prebiotics - Highlights new applications and emerging generations of probiotic strains - Evaluates future trends in oral probiotic research

Despre autor

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.

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