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.
- Introduces basic concepts on probiotics and describes the properties of main microorganisms with applications in probiotics
- Provides a description on the natural presence of probiotics in different food matrixes and how probiotics can be developed for incorporation in food formulations
- Offers advice on how probiotics can be used as nutritional input, along with their value on the preservation of healthy intestinal status, and their potential benefits in specific illnesses
- Contains definitions, applications, literature reviews and recent developments
- Includes a general introduction to the subject, taxonomy, biology, primary sources of probiotics and development of probiotics as food ingredients, human nutrition and health properties, and the use of high-throughput technologies in probiotics characterization
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.
