Description
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.
About the Author
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.
Reviews
"While this first edition book may not be useful to students as a whole, it can be a practical reference for healthcare professionals working in nutrition." -- (c) Doody's Review Service, 2021, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, reviewer, expert opinion
Book Information
ISBN 9780323851701
Author Adriano Brandelli
Format Paperback
Page Count 530
Imprint Academic Press Inc
Publisher Elsevier Science & Technology
Weight(grams) 1450g
About the Author
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.
Reviews
"While this first edition book may not be useful to students as a whole, it can be a practical reference for healthcare professionals working in nutrition." -- (c) Doody's Review Service, 2021, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, reviewer, expert opinion
Book Information
ISBN 9780323851701
Author Adriano Brandelli
Format Paperback
Page Count 530
Imprint Academic Press Inc
Publisher Elsevier Science & Technology
Weight(grams) 1450g
