Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health
( Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco) )
Publication series ：Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
Author： Nagendra P. Shah (Victoria University Melbourne Victoria Australia) Adriano Gomes da Cruz and Jose de Assis Fonseca Faria (State University of Campinas (UNICAMP) Campinas Brazil)
Publisher： Nova Science Publishers, Inc.
Publication year： 2014
E-ISBN: 9781617288258
Subject： R151.4 rational nutrition
Keyword： Food Science
Language： ENG
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Description
Prebiotics is defined as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health. It explains the many avenues in which probiotics can be induced into our bodies, as well as the many types of bacterium composed in this product. This book encompasses the advances of probiotics in health and food technology, exploring its beneficial effect on the health of our consumers.