ENGLISH

Probiotic dairy products

By Tamime , A. Y.; Thomas , Linda V

Book information

Publisher
Wiley
Year
2018
ISBN
9781119214113, 1119214114, 9781119214137, 1119214130, 117-118-119-1
Language
english
Format
PDF
Filesize
2 MB (2511830 bytes)
Series
Society of Dairy Technology series
Edition
Second edition
Pages
410\424
Time added
2018-02-03 10:00:00
Dairy microbiology.;Dairy products in human nutrit

Description

"Probiotic Dairy Products, Second Edition, looks at the advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"-- "This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"-- �Read more... Abstract: "Probiotic Dairy Products, Second Edition, looks at the advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"-- "This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques" Content: Microbiota of the Human Gut / HB Ghoddusi, LV Thomas -- Probiotics / R Levin -- Genomic Characterisation of Starter Cultures and Probiotic Bacteria / GE Felis, S Torriani, AB Flórez, B Mayo -- Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products / AY Tamime, M Saarela, M Wszolek, H Ghoddousi, DM Linares, NP Shah -- Current Legislation of Probiotic Products / M Hickey -- Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures / AČ Majhenič, PM Lorbeg, P Treven -- Prebiotic Ingredients in Probiotic Dairy Products / X Wang, RA Rastall -- An Overview of Probiotic Research / G Zoumpopoulou, E Tsakalidou, LV Thomas -- Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria / DM Linares, G Fitzgerald, C Hill, C Stanton, P Ross -- Future Development of Probiotic Dairy Products / M Saarela.

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