Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications
Учкай маалымат
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.
Автор жөнүндө
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 the Professor in Food Engineering and Bioprocess Technology and Food Innovation, Nutrition and Health, Department of Food, Agriculture, and Bioresources at the Asian Institute of Technology (AIT), Thailand.
