Probiotic and prebiotic foods :: technology, stability and benefits to human health /
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hauppauge, N.Y. :
Nova Science Publishers,
c2011.
|
| Schriftenreihe: | Advances in food safety and food microbiology.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781617288258 161728825X |
Internformat
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| 245 | 0 | 0 | |a Probiotic and prebiotic foods : |b technology, stability and benefits to human health / |c Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria editors. |
| 264 | 1 | |a Hauppauge, N.Y. : |b Nova Science Publishers, |c c2011. | |
| 300 | |a 1 online resource. | ||
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| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Advances in food safety and food microbiology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on print version record. | ||
| 505 | 0 | |a PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH; PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ; CONTENTS ; PREFACE ; PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES; ABSTRACT ; 1. INTRODUCTION ; 2. TAXONOMY OF THE LACTIC ACID BACTERIA ; 2.1. The Genus Lactobacillus ; 2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics; 2.2.1. The Lactobacillus scidophilus Group ; 2.2.2. The Lactobacillus casei Group; 2.2.3. The Lactobacillus reuteri Group ; 2.2.4. The Lactobacillus salivarius Group. | |
| 505 | 8 | |a 2.2.5. The Lactobacillus plantarum-group 3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ; 3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract; 3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ; 3.3. Processing of Probiotic Bacteria after Cultivation ; 3.3.1. Concentration ; 3.3.2. Dehydration ; 3.3.3. Physical Protection ; 3.4. Quality Assurance ; 4. CONCLUSION ; REFERENCES ; PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY; ABSTRACT ; INTRODUCTION. | |
| 505 | 8 | |a PREBIOTICS AND GASTROINTESTINAL MICROFLORAPREBIOTICS AND MINERAL ABSORPTION ; PREBIOTICS AND IMMUNE SYSTEM ; PREBIOTICS AND FUNCTIONAL FOOD ; SAFETY CONSIDERATION OF PREBIOTICS ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MECHANISMS OF PROBIOTICS ; ABSTRACT; INTRODUCTION ; WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ; DEVELOPMENT OF THE GASTROINTESTINAL FLORA ; THE CONCEPT OF PROBIOTICS ; COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT; INVESTIGATING PROBIOTIC EFFECTS ; Gut-associated Lymphoid Tissue; Bacteriocins and other Antibacterial Factors ; Competitive Inhibition. | |
| 505 | 8 | |a Confirmation of Probiotic Effects in Humans In Vivo CONCLUSIONS ; REFERENCES ; ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ; ABSTRACT ; 1. INTRODUCTION ; 2. CULTURE-DEPENDENT METHODS ; 2.1. Plate Counting ; 2.2. Enumeration by Colony Hybridization ; 2.3. Membrane Filter Count ; 2.4. Most Probable Number ; 3. FLUORESCENCE-BASED METHODS ; 3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ; 3.2. Fluorescent in situ Hybridization ; 3.3. Direct Viability Count ; 3.4. Conclusions on Fluorescence-based Methods ; 4. MOLECULAR METHODS. | |
| 505 | 8 | |a 4.1. Target Molecules and their Relation to Viability 4.2. Methods for Quantifying Nucleic Acids ; 4.2.2. Real-time Quantitative PCR ; 4.2.3. Modifications of PCR Method Suitable for Viability Assessments; 4.2. Conclusions on Molecular Methods ; 5. ELECTROCHEMICAL METHODS ; 5.1. Resistive Pulse Detection (Coulter Counter) ; 5.2. Impedance Measurements ; 6. CONCLUSION; REFERENCES ; SELECTIVE MEDIA FOR ENUMERATION OF LACTIC ACID AND PROBIOTIC ORGANISMS IN DAIRY FOODS; ABSTRACT ; INTRODUCTION ; DIFFERENTIAL ENUMERATION OF YOGHURT CULTURES AND PROBIOTIC BACTERIA. | |
| 546 | |a English. | ||
| 650 | 0 | |a Probiotics. |0 http://id.loc.gov/authorities/subjects/sh2006003499 | |
| 650 | 0 | |a Prebiotics. |0 http://id.loc.gov/authorities/subjects/sh2007006574 | |
| 650 | 2 | |a Probiotics |0 https://id.nlm.nih.gov/mesh/D019936 | |
| 650 | 6 | |a Probiotiques. | |
| 650 | 6 | |a Prébiotiques. | |
| 650 | 7 | |a HEALTH & FITNESS |x Diets. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Food Content Guides. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nursing |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a Prebiotics |2 fast | |
| 650 | 7 | |a Probiotics |2 fast | |
| 700 | 1 | |a Shah, Nagendra P. | |
| 700 | 1 | |a Cruz, Adriano Gomes da. | |
| 700 | 1 | |a Faria, José de Assis Fonseca. | |
| 758 | |i has work: |a Probiotic and prebiotic foods (Text) |1 https://id.oclc.org/worldcat/entity/E39PCY7tRKfMrpHmGw9jHt4qjP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Probiotic and prebiotic foods |d Hauppauge, N.Y. : Nova Science Publishers, c2011. |z 9781616688424 (hardcover) |w (DLC) 2010025410 |
| 830 | 0 | |a Advances in food safety and food microbiology. |0 http://id.loc.gov/authorities/names/no2010201852 | |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn787866459 |
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| _version_ | 1816881792941031424 |
| adam_text | |
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| author2 | Shah, Nagendra P. Cruz, Adriano Gomes da Faria, José de Assis Fonseca |
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| author_facet | Shah, Nagendra P. Cruz, Adriano Gomes da Faria, José de Assis Fonseca |
| author_sort | Shah, Nagendra P. |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | Q - Science |
| callnumber-label | QP144 |
| callnumber-raw | QP144.F85 |
| callnumber-search | QP144.F85 |
| callnumber-sort | QP 3144 F85 |
| callnumber-subject | QP - Physiology |
| collection | ZDB-4-EBA |
| contents | PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH; PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ; CONTENTS ; PREFACE ; PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES; ABSTRACT ; 1. INTRODUCTION ; 2. TAXONOMY OF THE LACTIC ACID BACTERIA ; 2.1. The Genus Lactobacillus ; 2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics; 2.2.1. The Lactobacillus scidophilus Group ; 2.2.2. The Lactobacillus casei Group; 2.2.3. The Lactobacillus reuteri Group ; 2.2.4. The Lactobacillus salivarius Group. 2.2.5. The Lactobacillus plantarum-group 3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ; 3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract; 3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ; 3.3. Processing of Probiotic Bacteria after Cultivation ; 3.3.1. Concentration ; 3.3.2. Dehydration ; 3.3.3. Physical Protection ; 3.4. Quality Assurance ; 4. CONCLUSION ; REFERENCES ; PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY; ABSTRACT ; INTRODUCTION. PREBIOTICS AND GASTROINTESTINAL MICROFLORAPREBIOTICS AND MINERAL ABSORPTION ; PREBIOTICS AND IMMUNE SYSTEM ; PREBIOTICS AND FUNCTIONAL FOOD ; SAFETY CONSIDERATION OF PREBIOTICS ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MECHANISMS OF PROBIOTICS ; ABSTRACT; INTRODUCTION ; WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ; DEVELOPMENT OF THE GASTROINTESTINAL FLORA ; THE CONCEPT OF PROBIOTICS ; COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT; INVESTIGATING PROBIOTIC EFFECTS ; Gut-associated Lymphoid Tissue; Bacteriocins and other Antibacterial Factors ; Competitive Inhibition. Confirmation of Probiotic Effects in Humans In Vivo CONCLUSIONS ; REFERENCES ; ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ; ABSTRACT ; 1. INTRODUCTION ; 2. CULTURE-DEPENDENT METHODS ; 2.1. Plate Counting ; 2.2. Enumeration by Colony Hybridization ; 2.3. Membrane Filter Count ; 2.4. Most Probable Number ; 3. FLUORESCENCE-BASED METHODS ; 3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ; 3.2. Fluorescent in situ Hybridization ; 3.3. Direct Viability Count ; 3.4. Conclusions on Fluorescence-based Methods ; 4. MOLECULAR METHODS. 4.1. Target Molecules and their Relation to Viability 4.2. Methods for Quantifying Nucleic Acids ; 4.2.2. Real-time Quantitative PCR ; 4.2.3. Modifications of PCR Method Suitable for Viability Assessments; 4.2. Conclusions on Molecular Methods ; 5. ELECTROCHEMICAL METHODS ; 5.1. Resistive Pulse Detection (Coulter Counter) ; 5.2. Impedance Measurements ; 6. CONCLUSION; REFERENCES ; SELECTIVE MEDIA FOR ENUMERATION OF LACTIC ACID AND PROBIOTIC ORGANISMS IN DAIRY FOODS; ABSTRACT ; INTRODUCTION ; DIFFERENTIAL ENUMERATION OF YOGHURT CULTURES AND PROBIOTIC BACTERIA. |
| ctrlnum | (OCoLC)787866459 |
| dewey-full | 613.2/6 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 613 - Personal health & safety |
| dewey-raw | 613.2/6 |
| dewey-search | 613.2/6 |
| dewey-sort | 3613.2 16 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn787866459 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:18:21Z |
| institution | BVB |
| isbn | 9781617288258 161728825X |
| language | English |
| lccn | 2020687822 |
| oclc_num | 787866459 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource. |
| psigel | ZDB-4-EBA |
| publishDate | 2011 |
| publishDateSearch | 2011 |
| publishDateSort | 2011 |
| publisher | Nova Science Publishers, |
| record_format | marc |
| series | Advances in food safety and food microbiology. |
| series2 | Advances in food safety and food microbiology |
| spelling | Probiotic and prebiotic foods : technology, stability and benefits to human health / Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria editors. Hauppauge, N.Y. : Nova Science Publishers, c2011. 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Advances in food safety and food microbiology Includes bibliographical references and index. Description based on print version record. PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH; PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ; CONTENTS ; PREFACE ; PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES; ABSTRACT ; 1. INTRODUCTION ; 2. TAXONOMY OF THE LACTIC ACID BACTERIA ; 2.1. The Genus Lactobacillus ; 2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics; 2.2.1. The Lactobacillus scidophilus Group ; 2.2.2. The Lactobacillus casei Group; 2.2.3. The Lactobacillus reuteri Group ; 2.2.4. The Lactobacillus salivarius Group. 2.2.5. The Lactobacillus plantarum-group 3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ; 3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract; 3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ; 3.3. Processing of Probiotic Bacteria after Cultivation ; 3.3.1. Concentration ; 3.3.2. Dehydration ; 3.3.3. Physical Protection ; 3.4. Quality Assurance ; 4. CONCLUSION ; REFERENCES ; PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY; ABSTRACT ; INTRODUCTION. PREBIOTICS AND GASTROINTESTINAL MICROFLORAPREBIOTICS AND MINERAL ABSORPTION ; PREBIOTICS AND IMMUNE SYSTEM ; PREBIOTICS AND FUNCTIONAL FOOD ; SAFETY CONSIDERATION OF PREBIOTICS ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MECHANISMS OF PROBIOTICS ; ABSTRACT; INTRODUCTION ; WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ; DEVELOPMENT OF THE GASTROINTESTINAL FLORA ; THE CONCEPT OF PROBIOTICS ; COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT; INVESTIGATING PROBIOTIC EFFECTS ; Gut-associated Lymphoid Tissue; Bacteriocins and other Antibacterial Factors ; Competitive Inhibition. Confirmation of Probiotic Effects in Humans In Vivo CONCLUSIONS ; REFERENCES ; ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ; ABSTRACT ; 1. INTRODUCTION ; 2. CULTURE-DEPENDENT METHODS ; 2.1. Plate Counting ; 2.2. Enumeration by Colony Hybridization ; 2.3. Membrane Filter Count ; 2.4. Most Probable Number ; 3. FLUORESCENCE-BASED METHODS ; 3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ; 3.2. Fluorescent in situ Hybridization ; 3.3. Direct Viability Count ; 3.4. Conclusions on Fluorescence-based Methods ; 4. MOLECULAR METHODS. 4.1. Target Molecules and their Relation to Viability 4.2. Methods for Quantifying Nucleic Acids ; 4.2.2. Real-time Quantitative PCR ; 4.2.3. Modifications of PCR Method Suitable for Viability Assessments; 4.2. Conclusions on Molecular Methods ; 5. ELECTROCHEMICAL METHODS ; 5.1. Resistive Pulse Detection (Coulter Counter) ; 5.2. Impedance Measurements ; 6. CONCLUSION; REFERENCES ; SELECTIVE MEDIA FOR ENUMERATION OF LACTIC ACID AND PROBIOTIC ORGANISMS IN DAIRY FOODS; ABSTRACT ; INTRODUCTION ; DIFFERENTIAL ENUMERATION OF YOGHURT CULTURES AND PROBIOTIC BACTERIA. English. Probiotics. http://id.loc.gov/authorities/subjects/sh2006003499 Prebiotics. http://id.loc.gov/authorities/subjects/sh2007006574 Probiotics https://id.nlm.nih.gov/mesh/D019936 Probiotiques. Prébiotiques. HEALTH & FITNESS Diets. bisacsh HEALTH & FITNESS Food Content Guides. bisacsh HEALTH & FITNESS Nutrition. bisacsh MEDICAL Nursing Nutrition. bisacsh MEDICAL Nutrition. bisacsh Prebiotics fast Probiotics fast Shah, Nagendra P. Cruz, Adriano Gomes da. Faria, José de Assis Fonseca. has work: Probiotic and prebiotic foods (Text) https://id.oclc.org/worldcat/entity/E39PCY7tRKfMrpHmGw9jHt4qjP https://id.oclc.org/worldcat/ontology/hasWork Print version: Probiotic and prebiotic foods Hauppauge, N.Y. : Nova Science Publishers, c2011. 9781616688424 (hardcover) (DLC) 2010025410 Advances in food safety and food microbiology. http://id.loc.gov/authorities/names/no2010201852 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=448226 Volltext |
| spellingShingle | Probiotic and prebiotic foods : technology, stability and benefits to human health / Advances in food safety and food microbiology. PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH; PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ; CONTENTS ; PREFACE ; PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES; ABSTRACT ; 1. INTRODUCTION ; 2. TAXONOMY OF THE LACTIC ACID BACTERIA ; 2.1. The Genus Lactobacillus ; 2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics; 2.2.1. The Lactobacillus scidophilus Group ; 2.2.2. The Lactobacillus casei Group; 2.2.3. The Lactobacillus reuteri Group ; 2.2.4. The Lactobacillus salivarius Group. 2.2.5. The Lactobacillus plantarum-group 3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ; 3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract; 3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ; 3.3. Processing of Probiotic Bacteria after Cultivation ; 3.3.1. Concentration ; 3.3.2. Dehydration ; 3.3.3. Physical Protection ; 3.4. Quality Assurance ; 4. CONCLUSION ; REFERENCES ; PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY; ABSTRACT ; INTRODUCTION. PREBIOTICS AND GASTROINTESTINAL MICROFLORAPREBIOTICS AND MINERAL ABSORPTION ; PREBIOTICS AND IMMUNE SYSTEM ; PREBIOTICS AND FUNCTIONAL FOOD ; SAFETY CONSIDERATION OF PREBIOTICS ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MECHANISMS OF PROBIOTICS ; ABSTRACT; INTRODUCTION ; WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ; DEVELOPMENT OF THE GASTROINTESTINAL FLORA ; THE CONCEPT OF PROBIOTICS ; COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT; INVESTIGATING PROBIOTIC EFFECTS ; Gut-associated Lymphoid Tissue; Bacteriocins and other Antibacterial Factors ; Competitive Inhibition. Confirmation of Probiotic Effects in Humans In Vivo CONCLUSIONS ; REFERENCES ; ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ; ABSTRACT ; 1. INTRODUCTION ; 2. CULTURE-DEPENDENT METHODS ; 2.1. Plate Counting ; 2.2. Enumeration by Colony Hybridization ; 2.3. Membrane Filter Count ; 2.4. Most Probable Number ; 3. FLUORESCENCE-BASED METHODS ; 3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ; 3.2. Fluorescent in situ Hybridization ; 3.3. Direct Viability Count ; 3.4. Conclusions on Fluorescence-based Methods ; 4. MOLECULAR METHODS. 4.1. Target Molecules and their Relation to Viability 4.2. Methods for Quantifying Nucleic Acids ; 4.2.2. Real-time Quantitative PCR ; 4.2.3. Modifications of PCR Method Suitable for Viability Assessments; 4.2. Conclusions on Molecular Methods ; 5. ELECTROCHEMICAL METHODS ; 5.1. Resistive Pulse Detection (Coulter Counter) ; 5.2. Impedance Measurements ; 6. CONCLUSION; REFERENCES ; SELECTIVE MEDIA FOR ENUMERATION OF LACTIC ACID AND PROBIOTIC ORGANISMS IN DAIRY FOODS; ABSTRACT ; INTRODUCTION ; DIFFERENTIAL ENUMERATION OF YOGHURT CULTURES AND PROBIOTIC BACTERIA. Probiotics. http://id.loc.gov/authorities/subjects/sh2006003499 Prebiotics. http://id.loc.gov/authorities/subjects/sh2007006574 Probiotics https://id.nlm.nih.gov/mesh/D019936 Probiotiques. Prébiotiques. HEALTH & FITNESS Diets. bisacsh HEALTH & FITNESS Food Content Guides. bisacsh HEALTH & FITNESS Nutrition. bisacsh MEDICAL Nursing Nutrition. bisacsh MEDICAL Nutrition. bisacsh Prebiotics fast Probiotics fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh2006003499 http://id.loc.gov/authorities/subjects/sh2007006574 https://id.nlm.nih.gov/mesh/D019936 |
| title | Probiotic and prebiotic foods : technology, stability and benefits to human health / |
| title_auth | Probiotic and prebiotic foods : technology, stability and benefits to human health / |
| title_exact_search | Probiotic and prebiotic foods : technology, stability and benefits to human health / |
| title_full | Probiotic and prebiotic foods : technology, stability and benefits to human health / Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria editors. |
| title_fullStr | Probiotic and prebiotic foods : technology, stability and benefits to human health / Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria editors. |
| title_full_unstemmed | Probiotic and prebiotic foods : technology, stability and benefits to human health / Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria editors. |
| title_short | Probiotic and prebiotic foods : |
| title_sort | probiotic and prebiotic foods technology stability and benefits to human health |
| title_sub | technology, stability and benefits to human health / |
| topic | Probiotics. http://id.loc.gov/authorities/subjects/sh2006003499 Prebiotics. http://id.loc.gov/authorities/subjects/sh2007006574 Probiotics https://id.nlm.nih.gov/mesh/D019936 Probiotiques. Prébiotiques. HEALTH & FITNESS Diets. bisacsh HEALTH & FITNESS Food Content Guides. bisacsh HEALTH & FITNESS Nutrition. bisacsh MEDICAL Nursing Nutrition. bisacsh MEDICAL Nutrition. bisacsh Prebiotics fast Probiotics fast |
| topic_facet | Probiotics. Prebiotics. Probiotics Probiotiques. Prébiotiques. HEALTH & FITNESS Diets. HEALTH & FITNESS Food Content Guides. HEALTH & FITNESS Nutrition. MEDICAL Nursing Nutrition. MEDICAL Nutrition. Prebiotics |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=448226 |
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