Lactose Derived Prebiotics

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

Download or Read online Lactose Derived Prebiotics full in PDF, ePub and kindle. this book written by Andrés Illanes and published by Academic Press which was released on 06 July 2016 with total page 312 pages. We cannot guarantee that Lactose Derived Prebiotics book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

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 BOOK 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

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 BOOK Preparation 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 BOOK Direct 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

Lactose and Lactose Derivatives

Lactose and Lactose Derivatives
  • Author : Néstor Gutiérrez-Méndez
  • Publisher : BoD – Books on Demand
  • Release : 11 November 2020
GET THIS BOOK Lactose and Lactose Derivatives

Lactose is a unique disaccharide found exclusively in the milk of mammals. This sugar has a crucial role in nourishing newborn and young mammals; however, some adults have difficulties in fully metabolizing lactose. Despite lactose intolerance in the population, the dairy industry produces 400,000 tons of crystalline lactose worldwide. The food and pharmaceutical industries use lactose as well as lactose derivatives in a wide variety of products. This book reviews some aspects of lactose properties and synthesis as well as recent

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 BOOK Separation 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

Probiotics Prebiotics and Synbiotics

Probiotics  Prebiotics and Synbiotics
  • Author : Parmjit Singh Panesar,Anil Kumar Anal
  • Publisher : John Wiley & Sons
  • Release : 11 January 2022
GET THIS BOOK Probiotics Prebiotics and Synbiotics

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about

Lactose

Lactose
  • Author : Marcel Paques,Cordula Lindner
  • Publisher : Academic Press
  • Release : 19 March 2019
GET THIS BOOK Lactose

Lactose: Evolutionary Role, Health Effects, and Applications is a professional reference that addresses the latest research from the fields of food science, nutritional science, and evolutionary biology. The book presents an overview of the qualities of lactose, beginning with the intriguing evolutionary biology advantages linked to lactose digestion in humans. In addition, the book addresses how lactose’s physiological effects differ from other saccharides and impact human health. The rationale for the application of lactose as an ingredient in products—

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 November 2018
GET THIS BOOK Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods
  • Author : Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
  • Publisher : Academic Press
  • Release : 23 March 2021
GET THIS BOOK Probiotics and Prebiotics in Foods

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic

Advances in Food and By Products Processing Towards a Sustainable Bioeconomy

Advances in Food and By Products Processing Towards a Sustainable Bioeconomy
  • Author : Nikolaos Kopsahelis,Vasiliki Kachrimanidou
  • Publisher : MDPI
  • Release : 31 December 2019
GET THIS BOOK Advances in Food and By Products Processing Towards a Sustainable Bioeconomy

The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human

Industrial Enzyme Applications

Industrial Enzyme Applications
  • Author : Andreas Vogel,Oliver May
  • Publisher : John Wiley & Sons
  • Release : 03 September 2019
GET THIS BOOK Industrial Enzyme Applications

This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.

Biotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 17 September 2019
GET THIS BOOK Biotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 18 March 2021
GET THIS BOOK Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication

Probiotics

Probiotics
  • Author : Adriano Brandelli
  • Publisher : Academic Press
  • Release : 15 December 2021
GET THIS BOOK Probiotics

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 relationships of probiotics with health. Finally, the book covers regulatory aspects. Food scientists, nutritionists, dieticians, pharmaceutical

Dietary Plant Origin Bio Active Compounds Intestinal Functionality and Microbiome

Dietary Plant Origin Bio Active Compounds  Intestinal Functionality and Microbiome
  • Author : Elad Tako
  • Publisher : MDPI
  • Release : 17 December 2020
GET THIS BOOK Dietary Plant Origin Bio Active Compounds Intestinal Functionality and Microbiome

Plant-based diets contain a plethora of metabolites that may impact on health and disease prevention. Most are focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals, such as polyphenols, flavonoids, carotenoids, phyto-oestrogens, and frucrooligo-saccharides. These compounds are found in fruit, vegetables, and herbs. Daily intakes of some of these compounds may exceed 100 mg. Moreover, intestinal bacterial activity may transform complex compounds such as anthocyanins, procyanidins, and isoflavones into simple phenolic metabolites. The colon is thus a