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While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and;
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Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics;
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Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the;
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Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific;
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This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food;
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In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora;
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In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora;
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As soon as Dr. Stephen DeFelice coined the phrase nutraceutical, product and supplement developers swung into action. Yet among the;
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Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;
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various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications.;
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Consumers are more aware and concerned about their lifestyle increasing the demand for foods that promote health and wellness, such as;
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In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A;
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Prebiotics is defined as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the;
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This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce;
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can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so;
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poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy;
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Some foods, as well as contributing essential nutrients to the body, also contain additional components that improve disease resistance and;
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The Microbiome, Volume 176, assembles known facts and provides guidance for their implementation on topics relating to associations between;
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development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones;
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The book highlights the importance of prebiotics, probiotics and synbiotics in the signalling mechanism between gut microbiota and brain;
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clinical overview in this issue. Articles are devoted to Feeding Practices and NEC; Prebiotics, Probiotics and Postbiotics; Clinical Presentations;
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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet;
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, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and;
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. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013;
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Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients;
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