Lactose Derived Prebiotics

Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics. Presents the challenges of and opportunities for deriving oligosaccharides from lactose Details the technologies and methods required to produce lactose-derived prebiotics, including a comparison between chemical and enzymatic synthesis Discusses the potential use of whey as a raw material for the synthesis of non-digestible lactose-derived oligosaccharides Provides a process engineer perspective and includes valuable information about kinetics and reactor design for the enzymatic synthesis of lactose-derived oligosaccharides

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  • Author : Andrés Illanes
  • Publisher : Academic Press
  • Pages : 312 pages
  • ISBN : 0128027452
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKLactose Derived Prebiotics

Lactose-Derived Prebiotics

Lactose-Derived Prebiotics
  • Author : Andrés Illanes,Cecilia Guerrero,Carlos Vera,Lorena Wilson,Raúl Conejeros,Felipe Scott
  • Publisher : Academic Press
  • Release : 06 July 2016
GET THIS BOOKLactose-Derived Prebiotics

Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of

Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods
  • Author : Md. Eaqub Ali,Nina Naquiah Ahmad Nizar
  • Publisher : Woodhead Publishing
  • Release : 12 September 2018
GET THIS BOOKPreparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage

Direct-Fed Microbials and Prebiotics for Animals

Direct-Fed Microbials and Prebiotics for Animals
  • Author : Todd R. Callaway,Steven C. Ricke
  • Publisher : Springer Science & Business Media
  • Release : 23 December 2011
GET THIS BOOKDirect-Fed Microbials and Prebiotics for Animals

The practice of supplementing direct fed microbial and prebiotic additives to domestic animals during growth is becoming more widespread in food animal production. Beneficial effects particularly in cattle, pigs and poultry, including improved general health, foodborne pathogen reduction, more efficient food utilization, faster growth rate and increased milk and egg production are common results. The success associated with direct fed microbial and prebiotic applications in multiple species ensures their continued commercialization and the widespread use of such additives. However, several

Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology
  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Release : 14 November 2018
GET THIS BOOKSeparation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from

Prebiotics and Probiotics in Human Milk

Prebiotics and Probiotics in Human Milk
  • Author : Michelle McGuire,Mark A McGuire,Lars Bode
  • Publisher : Academic Press
  • Release : 06 October 2016
GET THIS BOOKPrebiotics and Probiotics in Human Milk

Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested by the infant. The book examines how HMOs and bacteria in human milk may function independently and coordinately to influence both maternal and infant health. Human milk is the only food “designed specifically to nourish humans,

Probiotics and Prebiotics in Human Nutrition and Health

Probiotics and Prebiotics in Human Nutrition and Health
  • Author : Venketeshwer Rao,Leticia Rao
  • Publisher : BoD – Books on Demand
  • Release : 13 July 2016
GET THIS BOOKProbiotics and Prebiotics in Human Nutrition and Health

Probiotic microorganisms are recognised as being beneficial for human health. Prebiotics are substrates that are used preferentially by the probiotic bacteria for their growth. A great deal of interest has been generated in recent years in identifying probiotic bacteria and prebiotics, their characterization, mechanisms of action and their role in the prevention and management of human health disorders. Together they are referred to as synbiotic. This book is in response to the need for more current and global scope of

Handbook of Functional Dairy Products

Handbook of Functional Dairy Products
  • Author : Colette Shortt,John O'Brien
  • Publisher : CRC Press
  • Release : 24 November 2003
GET THIS BOOKHandbook of Functional Dairy Products

Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi

Microbiota of the Human Body

Microbiota of the Human Body
  • Author : Andreas Schwiertz
  • Publisher : Springer
  • Release : 09 May 2016
GET THIS BOOKMicrobiota of the Human Body

Microbes can now be found in nearly every niche the human body offers. However, the complexity of the microbiota of a given site depends on the particular environmental condition thereof. Only microbes which are able to grow under these conditions, will prevail. Recent publications imply that the microorganisms do not only have multiple, critical consequences for host physiological processes such as postnatal development, immunomodulation and energy supply, but also effects on neurodevelopment, behavior and cognition. Within this book we will

Functional Dairy Products

Functional Dairy Products
  • Author : Maria Saarela
  • Publisher : Elsevier
  • Release : 31 May 2007
GET THIS BOOKFunctional Dairy Products

Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications. Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut

Food Oligosaccharides

Food Oligosaccharides
  • Author : F. Javier Moreno,María Luz Sanz
  • Publisher : John Wiley & Sons
  • Release : 26 March 2014
GET THIS BOOKFood Oligosaccharides

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is

Probiotic Dairy Products

Probiotic Dairy Products
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release : 23 January 2018
GET THIS BOOKProbiotic Dairy Products

"This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"--

Probiotics

Probiotics
  • Author : Shymaa Enany
  • Publisher : BoD – Books on Demand
  • Release : 04 July 2018
GET THIS BOOKProbiotics

Probiotic has been used for centuries especially in fermented dairy products since Metchnikoff associated the intake of fermented milk with prolonged life. Probiotics confer many health benefits to humans, animals, and plants when administered in proper amounts. These benefits include the prevention of gastrointestinal infections and antibiotic-associated diarrhea, the reduction of serum cholesterol and allergenic and atopic complaints, and the protection of the immune system. Furthermore, the proper usage of probiotics could suppress Helicobacter pylori infection and Crohn's disease, improve

Food Production and Industry

Food Production and Industry
  • Author : Ayman Amer Eissa
  • Publisher : BoD – Books on Demand
  • Release : 22 October 2015
GET THIS BOOKFood Production and Industry

This book is an example of a successful and excellent addition to the literature on the topic of Food Production and Industry within the scientific world. The book is divided into six chapters, consisting of selected topics in food production and consumption and food preservation. All the six chapters have been written by renowned professionals working in Food Production and Industry and related disciplines.

Prebiotics and Probiotics Science and Technology

Prebiotics and Probiotics Science and Technology
  • Author : Dimitris Charalampopoulos,Robert A. Rastall
  • Publisher : Springer Science & Business Media
  • Release : 12 August 2009
GET THIS BOOKPrebiotics and Probiotics Science and Technology

A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.

Handbook of Probiotics and Prebiotics

Handbook of Probiotics and Prebiotics
  • Author : Yuan Kun Lee,Seppo Salminen
  • Publisher : John Wiley & Sons
  • Release : 17 February 2009
GET THIS BOOKHandbook of Probiotics and Prebiotics

Since the publication of the first edition in 1999, the science of probiotics and prebiotics has matured greatly and garnered more interest. The first handbook on the market, Handbook of Probiotics and Prebiotics: Second Edition updates the data in its predecessor, and it also includes material topics not previously discussed in the first edition, including methods protocols, cell line and animal models, and coverage of prebiotics. The editors supplement their expertise by bringing in international experts to contribute chapters. This second