Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application
Annamalai Manickavasagan · Smriti Chaturvedi
فروردین ۲۰۲۶ · Academic Press
ای-کتاب
300
صفحه‌ها
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واجد شرایط
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درباره این ای-کتاب
Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how 'biotics' are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of 'biotics' used for functional foods. - Introduces the nomenclature of different classes of biotics - Differentiates paraprobiotics, and postbiotics from probiotics and prebiotics - Defines psychobiotic and its influence on the gut–brain relationship for emotional, cognitive, systemic, and mental health - Showcases different biotics and their emerging therapeutic potential in functional food products - Highlights quality control and regulatory aspects of certain classes of biotics
درباره نویسنده
Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President – Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes.
Dr. Smriti Chaturvedi is a post-doctoral candidate from the School of Engineering, University of Guelph, Canada. Her research focuses on synbiotic foods, probiotics and prebiotics, legume-based non-dairy food products, product optimization, and food safety.
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