Name: Paraprobiotics, Postbiotics and Psychobiotics in Foods. From Concept to Validated Application
Price: 6310.00 UYU
Availability: InStock
Author: Annamalai Manickavasagan;Smriti, PhD Chaturvedi
ISBN: 9780443331169

portada Paraprobiotics, Postbiotics and Psychobiotics in Foods. From Concept to Validated Application

Paraprobiotics, Postbiotics and Psychobiotics in Foods. From Concept to Validated Application

Formato

Libro Físico

Editorial

Academic Press Inc

Autor

Annamalai Manickavasagan;Smriti, PhD Chaturvedi

Año

2026

N° páginas

302

Encuadernación

Tapa Blanda

Dimensiones

22.90 x 15.20 cm

ISBN13

9780443331169

Paraprobiotics, Postbiotics and Psychobiotics in Foods. From Concept to Validated Application

Annamalai Manickavasagan;Smriti, Phd Chaturvedi (Autor) · Academic Press Inc · Tapa Blanda

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Reseña del libro "Paraprobiotics, Postbiotics and Psychobiotics in Foods. From Concept to Validated Application"

Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how ‘biotics’ are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of ‘biotics’ used for functional foods.