In vitro functionality of probiotics in foods /:
"Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microf...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Science Publishers,
[2022]
|
| Schriftenreihe: | Food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators"-- |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 1685073220 9781685073220 |
Internformat
MARC
| LEADER | 00000cam a22000008i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBA-on1290722707 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 211201s2022 nyu ob 001 0 eng | ||
| 010 | |a 2021052630 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCO |d OCLCF |d OCLCO |d N$T |d OCLCL | ||
| 019 | |a 1290723449 | ||
| 020 | |a 1685073220 | ||
| 020 | |a 9781685073220 |q (electronic bk.) | ||
| 020 | |z 9781685071936 |q (hardcover) | ||
| 035 | |a (OCoLC)1290722707 |z (OCoLC)1290723449 | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TP248.65.F66 |
| 082 | 7 | |a 664/.024 |2 23/eng/20211209 | |
| 049 | |a MAIN | ||
| 245 | 0 | 0 | |a In vitro functionality of probiotics in foods / |c Amir M. Mortazavian, PHD, Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Nasim Khorshidian, PHD, Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Adriano Gomes da Cruz, PHD, Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil, editors. |
| 263 | |a 2201 | ||
| 264 | 1 | |a New York : |b Nova Science Publishers, |c [2022] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators"-- |c Provided by publisher. | ||
| 588 | |a Description based on print version record and CIP data provided by publisher; resource not viewed. | ||
| 650 | 0 | |a Food |x Biotechnology. |0 http://id.loc.gov/authorities/subjects/sh88006279 | |
| 650 | 6 | |a Aliments |x Biotechnologie. | |
| 650 | 7 | |a Food |x Biotechnology. |2 fast |0 (OCoLC)fst00930473 | |
| 700 | 1 | |a Mortazavian, Amir M., |e editor. | |
| 700 | 1 | |a Khorshidian, Nasim, |e editor. | |
| 700 | 1 | |a Cruz, Adriano Gomes da, |e editor. | |
| 758 | |i has work: |a In Vitro Functionality of Probiotics in Foods (Text) |1 https://id.oclc.org/worldcat/entity/E39PD3498DfKR69DwvqYyrH7QC |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t In vitro functionality of probiotics in foods |d New York : Nova Science Publishers, [2022] |z 9781685071936 |w (DLC) 2021052629 |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3066036 |3 Volltext |
| 938 | |a EBSCOhost |b EBSC |n 3066036 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1290722707 |
|---|---|
| _version_ | 1816882554728349696 |
| adam_text | |
| any_adam_object | |
| author2 | Mortazavian, Amir M. Khorshidian, Nasim Cruz, Adriano Gomes da |
| author2_role | edt edt edt |
| author2_variant | a m m am amm n k nk a g d c agd agdc |
| author_facet | Mortazavian, Amir M. Khorshidian, Nasim Cruz, Adriano Gomes da |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP248 |
| callnumber-raw | TP248.65.F66 |
| callnumber-search | TP248.65.F66 |
| callnumber-sort | TP 3248.65 F66 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)1290722707 |
| dewey-full | 664/.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.024 |
| dewey-search | 664/.024 |
| dewey-sort | 3664 224 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04221cam a22004938i 4500</leader><controlfield tag="001">ZDB-4-EBA-on1290722707</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr |||||||||||</controlfield><controlfield tag="008">211201s2022 nyu ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2021052630</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">DLC</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCF</subfield><subfield code="d">OCLCO</subfield><subfield code="d">N$T</subfield><subfield code="d">OCLCL</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">1290723449</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1685073220</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781685073220</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781685071936</subfield><subfield code="q">(hardcover)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1290722707</subfield><subfield code="z">(OCoLC)1290723449</subfield></datafield><datafield tag="042" ind1=" " ind2=" "><subfield code="a">pcc</subfield></datafield><datafield tag="050" ind1="0" ind2="0"><subfield code="a">TP248.65.F66</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664/.024</subfield><subfield code="2">23/eng/20211209</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">In vitro functionality of probiotics in foods /</subfield><subfield code="c">Amir M. Mortazavian, PHD, Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Nasim Khorshidian, PHD, Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Adriano Gomes da Cruz, PHD, Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil, editors.</subfield></datafield><datafield tag="263" ind1=" " ind2=" "><subfield code="a">2201</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York :</subfield><subfield code="b">Nova Science Publishers,</subfield><subfield code="c">[2022]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food science and technology</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators"--</subfield><subfield code="c">Provided by publisher.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on print version record and CIP data provided by publisher; resource not viewed.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Biotechnology.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh88006279</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Aliments</subfield><subfield code="x">Biotechnologie.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food</subfield><subfield code="x">Biotechnology.</subfield><subfield code="2">fast</subfield><subfield code="0">(OCoLC)fst00930473</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mortazavian, Amir M.,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Khorshidian, Nasim,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cruz, Adriano Gomes da,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">In Vitro Functionality of Probiotics in Foods (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PD3498DfKR69DwvqYyrH7QC</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">In vitro functionality of probiotics in foods</subfield><subfield code="d">New York : Nova Science Publishers, [2022]</subfield><subfield code="z">9781685071936</subfield><subfield code="w">(DLC) 2021052629</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3066036</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">3066036</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| id | ZDB-4-EBA-on1290722707 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:30:28Z |
| institution | BVB |
| isbn | 1685073220 9781685073220 |
| language | English |
| lccn | 2021052630 |
| oclc_num | 1290722707 |
| 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 | 2022 |
| publishDateSearch | 2022 |
| publishDateSort | 2022 |
| publisher | Nova Science Publishers, |
| record_format | marc |
| series2 | Food science and technology |
| spelling | In vitro functionality of probiotics in foods / Amir M. Mortazavian, PHD, Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Nasim Khorshidian, PHD, Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Adriano Gomes da Cruz, PHD, Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil, editors. 2201 New York : Nova Science Publishers, [2022] 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology Includes bibliographical references and index. "Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators"-- Provided by publisher. Description based on print version record and CIP data provided by publisher; resource not viewed. Food Biotechnology. http://id.loc.gov/authorities/subjects/sh88006279 Aliments Biotechnologie. Food Biotechnology. fast (OCoLC)fst00930473 Mortazavian, Amir M., editor. Khorshidian, Nasim, editor. Cruz, Adriano Gomes da, editor. has work: In Vitro Functionality of Probiotics in Foods (Text) https://id.oclc.org/worldcat/entity/E39PD3498DfKR69DwvqYyrH7QC https://id.oclc.org/worldcat/ontology/hasWork Print version: In vitro functionality of probiotics in foods New York : Nova Science Publishers, [2022] 9781685071936 (DLC) 2021052629 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3066036 Volltext |
| spellingShingle | In vitro functionality of probiotics in foods / Food Biotechnology. http://id.loc.gov/authorities/subjects/sh88006279 Aliments Biotechnologie. Food Biotechnology. fast (OCoLC)fst00930473 |
| subject_GND | http://id.loc.gov/authorities/subjects/sh88006279 (OCoLC)fst00930473 |
| title | In vitro functionality of probiotics in foods / |
| title_auth | In vitro functionality of probiotics in foods / |
| title_exact_search | In vitro functionality of probiotics in foods / |
| title_full | In vitro functionality of probiotics in foods / Amir M. Mortazavian, PHD, Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Nasim Khorshidian, PHD, Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Adriano Gomes da Cruz, PHD, Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil, editors. |
| title_fullStr | In vitro functionality of probiotics in foods / Amir M. Mortazavian, PHD, Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Nasim Khorshidian, PHD, Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Adriano Gomes da Cruz, PHD, Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil, editors. |
| title_full_unstemmed | In vitro functionality of probiotics in foods / Amir M. Mortazavian, PHD, Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Nasim Khorshidian, PHD, Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Adriano Gomes da Cruz, PHD, Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil, editors. |
| title_short | In vitro functionality of probiotics in foods / |
| title_sort | in vitro functionality of probiotics in foods |
| topic | Food Biotechnology. http://id.loc.gov/authorities/subjects/sh88006279 Aliments Biotechnologie. Food Biotechnology. fast (OCoLC)fst00930473 |
| topic_facet | Food Biotechnology. Aliments Biotechnologie. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3066036 |
| work_keys_str_mv | AT mortazavianamirm invitrofunctionalityofprobioticsinfoods AT khorshidiannasim invitrofunctionalityofprobioticsinfoods AT cruzadrianogomesda invitrofunctionalityofprobioticsinfoods |