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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.
List of contents
1. An introduction to probiotics
2. Prebiotics and synbiotics
3. Microorganisms with food applications as probiotics
4. Beneficial microbes from human and animal intestines
5. High-throughput technologies in probiotics science
6. Probiotics in milk and dairy foods
7. Probiotics in meat products
8. Development of high-protein whey-based beverage rich in probiotics
9. Effect of food ingredients on susceptible gut indigenous bacteria
10. Encapsulation of probiotics
11. Prospective applications of probiotics and prebiotics in foods
12. Food-gut microbiota interactions
13. Food-based probiotics: functional dietary ingredients
14. Probiotics in sports nutrition
15. Impact of probiotic supplementation and the role of gut microbiome in obesity
16. Immunomodulatory and anti-inflammatory mechanisms of probiotics
17. Probiotics and intestinal health
18. Probiotics and urogenital health
19. Probiotics and skin health
20. Probiotics in the management of diabetes
21. Probiotics in pediatrics
22. Probiotics and the gut-brain axis
23. Probiotics and the gut-liver axis
24. Next generation probiotics
About the author
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.
