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001432701 001__ 1432701
001432701 003__ OCoLC
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001432701 019__ $$a1225549130$$a1237439569$$a1238202711$$a1244636846$$a1246359232
001432701 020__ $$a9811567956$$q(electronic book)
001432701 020__ $$a9789811567957$$q(electronic bk.)
001432701 020__ $$z9789811567940
001432701 020__ $$z9811567948
001432701 0247_ $$a10.1007/978-981-15-6795-7$$2doi
001432701 035__ $$aSP(OCoLC)1224578314
001432701 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dYDXIT$$dGW5XE$$dEBLCP$$dOCLCO$$dSFB$$dDCT$$dOCLCA$$dN$T$$dOCLCO$$dOCLCQ$$dCOM$$dOCLCQ
001432701 049__ $$aISEA
001432701 050_4 $$aRM666.P835$$bA38 2021
001432701 08204 $$a615.3/29$$223
001432701 24500 $$aAdvances in probiotics for sustainable food and medicine /$$cGunjan Goel, Ashok Kumar, editors.
001432701 264_1 $$aSingapore :$$bSpringer,$$c[2021]
001432701 300__ $$a1 online resource (ix, 240 pages) :$$billustrations (some color)
001432701 336__ $$atext$$btxt$$2rdacontent
001432701 337__ $$acomputer$$bc$$2rdamedia
001432701 338__ $$aonline resource$$bcr$$2rdacarrier
001432701 347__ $$atext file
001432701 347__ $$bPDF
001432701 4901_ $$aMicroorganisms for sustainability ;$$vvolume 21
001432701 504__ $$aIncludes bibliographical references.
001432701 5050_ $$aIntro -- Preface -- Contents -- About the Editors -- Chapter 1: Probiotics and Their Potential Applications: An Introduction -- 1.1 Introduction -- 1.2 Classification: Probiotics, Prebiotics, Synbiotics and Postbiotics -- 1.2.1 Probiotic -- 1.2.1.1 Lactobacillus Species -- 1.2.1.2 Bifidobacterium Species -- 1.2.1.3 Bacillus Species -- 1.2.1.4 Saccharomyces Species -- 1.2.2 Prebiotic -- 1.2.2.1 Types of Prebiotics -- 1.2.2.2 Mechanisms of Action of Prebiotics -- 1.2.3 Synbiotic -- 1.2.4 Postbiotics -- 1.3 Colonization and Alterations of Gut Microflora
001432701 5058_ $$a1.4 Immune System and Gastrointestinal Response to Probiotics -- 1.5 Potential Applications of Probiotics -- 1.5.1 Antimicrobial Activities of Probiotics -- 1.5.2 Anti-inflammatory Intestinal Activity of Probiotics -- 1.5.3 Anti-cancer Activity of Probiotics -- 1.5.4 Anti-allergic Activities of Probiotics -- 1.5.5 Anti-obesity Activity of Probiotics -- 1.5.6 Effect of Probiotics on Brain and Central Nervous System -- 1.6 Commercial Potential of Probiotics -- 1.6.1 Dairy Based Probiotic Products -- 1.6.2 Non-dairy Based Probiotic Products -- 1.6.2.1 Fruit Based Probiotic Products
001432701 5058_ $$a1.6.2.2 Vegetable Based Probiotic Products -- 1.6.2.3 Cereal Based Probiotic Product -- 1.6.2.4 Soy Based Probiotic Products -- 1.6.2.5 Meat Based Probiotic Products -- 1.6.2.6 Herbal Probiotic Formulations -- 1.6.3 Pharmaceutical Probiotic Formations -- 1.7 Conclusions -- References -- Chapter 2: Sources and Selection Criteria of Probiotics -- 2.1 Introduction -- 2.2 Sources of Probiotics -- 2.3 Selection Criteria for the Probiotics -- 2.4 Conclusion -- References -- Chapter 3: Indigenous Fermented Foods as a Potential Source of Probiotic Foods -- 3.1 Introduction
001432701 5058_ $$a3.2 Food Fermentation: Socio-Economic Importance -- 3.3 Probiotics: Concept and Health-Improving Properties -- 3.4 Probiotics: Global Perspective on the Usages -- 3.5 Probiotic: Application in Fermented Foods -- 3.6 Fermented Foods and Beverages -- 3.7 Fermented Foods: Nutritional and Health Benefits -- 3.7.1 Fermented Milk Products -- 3.7.2 Fermented Soy/Cereal Products -- 3.7.3 Fermented Fruits and Vegetables -- 3.7.4 Bio-Preservation -- 3.7.5 Shelf Life of Probiotics -- 3.8 Conclusions and Future Prospects -- References -- Chapter 4: Prebiotics for Probiotics -- 4.1 Introduction
001432701 5058_ $$a4.2 Prebiotics (PreBs) -- 4.3 How PreBs Qualify as Functional Foods? -- 4.4 Types and Sources of PreBs -- 4.4.1 Lactulose -- 4.4.2 Lactosucrose -- 4.4.3 Inulin and Fructo-Oligosaccharide (FOS) -- 4.4.4 Galacto-Oligosaccharide (GOS) -- 4.4.5 Soybean-Oligosaccharide (SOS) -- 4.4.6 Xylo-Oligosaccharide (XOS) -- 4.4.7 Isomalto-Oligosaccharide (IOS) -- 4.4.8 Resistant Starch -- 4.5 Therapeutic Effects of PreBs -- 4.5.1 Enhancing the Gut Health -- 4.5.2 Immunological Effects -- 4.5.3 Reducing the Risk of Colon Cancer -- 4.5.4 Bioavailability and Mineral Absorption
001432701 506__ $$aAccess limited to authorized users.
001432701 520__ $$a"This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally"--Publisher's website
001432701 588__ $$aOnline resource; title from digital title page (viewed on February 02, 2021).
001432701 650_0 $$aProbiotics$$xTherapeutic use.
001432701 650_0 $$aFunctional foods$$xTherapeutic use.
001432701 650_6 $$aProbiotiques$$xEmploi en thérapeutique.
001432701 650_6 $$aNutraceutiques$$xEmploi en thérapeutique.
001432701 655_0 $$aElectronic books.
001432701 7001_ $$aGoel, Gunjan,$$eeditor.
001432701 7001_ $$aKumar, Ashok,$$eeditor.
001432701 77608 $$iPrint version:$$z9811567948$$z9789811567940$$w(OCoLC)1156995493
001432701 830_0 $$aMicroorganisms for sustainability ;$$vv. 21.
001432701 852__ $$bebk
001432701 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-15-6795-7$$zOnline Access$$91397441.1
001432701 909CO $$ooai:library.usi.edu:1432701$$pGLOBAL_SET
001432701 980__ $$aBIB
001432701 980__ $$aEBOOK
001432701 982__ $$aEbook
001432701 983__ $$aOnline
001432701 994__ $$a92$$bISE