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Lactose Derived Prebiotics

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Lactose Derived Prebiotics

Lactose Derived Prebiotics Book
Author : Andrés Illanes,Cecilia Guerrero,Carlos Vera,Lorena Wilson,Raúl Conejeros,Felipe Scott
Publisher : Academic Press
Release : 2016-07-06
ISBN : 0128027452
Language : En, Es, Fr & De

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Book Description :

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

Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods Book
Author : Md. Eaqub Ali,Nina Naquiah Ahmad Nizar
Publisher : Woodhead Publishing
Release : 2018-09-12
ISBN : 0081018932
Language : En, Es, Fr & De

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Book Description :

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 of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field

Direct Fed Microbials and Prebiotics for Animals

Direct Fed Microbials and Prebiotics for Animals Book
Author : Todd R. Callaway,Steven C. Ricke
Publisher : Springer Science & Business Media
Release : 2011-12-23
ISBN : 1461413117
Language : En, Es, Fr & De

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Book Description :

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 fundamental questions remain about how and why probiotic products work, and which kind of probiotic products are best for specific production scenarios. It appears that early establishment and retention of an ecological balance in the gastrointestinal tract is an important first step for an external biological additive to be effective in young animals. Therefore, it is possible that the effectiveness of direct fed microbials and prebiotics in some animal species may only be an indirect consequence of speeding up the establishment and succession of the dominant microflora characteristic of the adult gastrointestinal tract. Consequently, an understanding of the key processes during establishment of microflora in the gastrointestinal system that lead to the subsequent fermentation characteristics and ecological balance exhibited by the highly protective microflora is needed. Several additional areas of future research directions are also suggested for further development and implementation of these biological approaches as new molecular and drug delivery technologies become available. Continued research on direct fed microbials and prebiotics in general should markedly expand their commercial applications.

Lactose Derived Prebiotics

Lactose Derived Prebiotics Book
Author : Andr S. Illanes,Ral Conejeros
Publisher : Academic Press
Release : 2016-07-06
ISBN : 9780128027240
Language : En, Es, Fr & De

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Book Description :

"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 lactoseDetails the technologies and methods required to produce lactose-derived prebiotics, including a comparison between chemical and enzymatic synthesisDiscusses the potential use of whey as a raw material for the synthesis of non-digestible lactose-derived oligosaccharidesProvides a process engineer perspective and includes valuable information about kinetics and reactor design for the enzymatic synthesis of lactose-derived oligosaccharides"

Lactose and Lactose Derivatives

Lactose and Lactose Derivatives Book
Author : Néstor Gutiérrez-Méndez
Publisher : BoD – Books on Demand
Release : 2020-11-11
ISBN : 1839626046
Language : En, Es, Fr & De

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Book Description :

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 advances in the recovery of lactose and lactose derivatives from cheese whey.

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods Book
Author : Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Academic Press
Release : 2021-03-23
ISBN : 0128199091
Language : En, Es, Fr & De

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Book Description :

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 and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models

Probiotics Prebiotics and Synbiotics

Probiotics  Prebiotics and Synbiotics Book
Author : Parmjit Singh Panesar,Anil Kumar Anal
Publisher : John Wiley & Sons
Release : 2022-01-11
ISBN : 1119701236
Language : En, Es, Fr & De

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Book Description :

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 these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology Book
Author : Galanakis Charis
Publisher : Academic Press
Release : 2018-11-14
ISBN : 0128150572
Language : En, Es, Fr & De

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Book Description :

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 the meat science, food technology and engineering industries. Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry Brings the most recent advances in the field of membrane processing Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry Book
Author : Anonim
Publisher : Elsevier
Release : 2018-11-22
ISBN : 0128140453
Language : En, Es, Fr & De

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Book Description :

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, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Lactose

Lactose Book
Author : Marcel Paques,Cordula Lindner
Publisher : Academic Press
Release : 2019-03-19
ISBN : 0128117214
Language : En, Es, Fr & De

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Book Description :

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—for example, as a pharmaceutical carrier—is also discussed. Written in close collaboration by key experts with years of study and practice, Lactose: Evolutionary Role, Health Effects, and Applications is the first book to address this topic exclusively. Scientists and nutritionists in academia and the dairy and food industry, as well as health professionals, will benefit from this valuable resource. Addresses hot topics, such as evolutionary aspects, lactose digestion and intolerance, lactose metabolism and gut microbial fermentation including their physiological impact, food and pharmaceutical applications, and lactose in the dairy production chain Serves as a first-of-its kind professional reference on lactose, addressing the latest research in food science, nutritional science, and evolutionary biology Presents material written by leading experts in lactose in an easily accessible format

Advances in Food and By Products Processing Towards a Sustainable Bioeconomy

Advances in Food and By Products Processing Towards a Sustainable Bioeconomy Book
Author : Nikolaos Kopsahelis,Vasiliki Kachrimanidou
Publisher : MDPI
Release : 2019-12-31
ISBN : 3039217526
Language : En, Es, Fr & De

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Book Description :

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 consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. Contributions addressing valorisation, the bioprocessing and biorefining of food industry-based streams, the isolation of high-added-value compounds, applications of resulting bio-based chemicals to food products, novel food formulations, economic policies for food waste management, and sustainability or technoeconomic analyses of the proposed processing methods are welcome in this Special Issue.

Advanced Dairy Chemistry

Advanced Dairy Chemistry Book
Author : Paul L. H. McSweeney,James A. O'Mahony,Alan L. Kelly
Publisher : Springer Nature
Release : 2022-10-20
ISBN : 3030925854
Language : En, Es, Fr & De

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Book Description :

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

Probiotics Prebiotics and Synbiotics

Probiotics  Prebiotics  and Synbiotics Book
Author : Ronald Ross Watson,Victor R. Preedy
Publisher : Academic Press
Release : 2015-09-23
ISBN : 0128023716
Language : En, Es, Fr & De

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Book Description :

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

Industrial Enzyme Applications

Industrial Enzyme Applications Book
Author : Andreas Vogel,Oliver May
Publisher : John Wiley & Sons
Release : 2019-10-28
ISBN : 3527343857
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2019-09-17
ISBN : 0128172851
Language : En, Es, Fr & De

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Book Description :

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 in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. Provides technical aspects of bioprocesses for a deeper understanding of product creation Presents modeling and simulation examples for quality control and safety of fermented beverages Includes research methods and analysis to improve product development including texture and flavor

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Fidel Toldra
Publisher : Academic Press
Release : 2021-03-18
ISBN : 0128215232
Language : En, Es, Fr & De

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Book Description :

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 of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Dietary Plant Origin Bio Active Compounds Intestinal Functionality and Microbiome

Dietary Plant Origin Bio Active Compounds  Intestinal Functionality and Microbiome Book
Author : Elad Tako
Publisher : MDPI
Release : 2020-12-17
ISBN : 3039438654
Language : En, Es, Fr & De

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Book Description :

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 rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Further, nondigestible fiber (prebiotics) are dietary substrates that selectively promote proliferation and/or activity of health-promoting bacterial populations in the colon. Prebiotics, such as inulin, raffinose, and stachyose, have a proven ability to promote the abundance of intestinal bacterial populations, which may provide additional health benefits to the host. Further, various pulse seed soluble (fiber) extracts are responsible for improving gastrointestinal motility, intestinal functionality and morphology, and mineral absorption. Studies indicated that the consumption of seed origin soluble extracts can upregulate the expression of BBM proteins that contribute for digestion and absorption of nutrients.

Handbook of Functional Dairy Products

Handbook of Functional Dairy Products Book
Author : Colette Shortt,John O'Brien
Publisher : CRC Press
Release : 2003-11-24
ISBN : 0203009738
Language : En, Es, Fr & De

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Book Description :

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

Probiotics

Probiotics Book
Author : Adriano Brandelli
Publisher : Academic Press
Release : 2021-12-15
ISBN : 032390355X
Language : En, Es, Fr & De

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Book 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 relationships of probiotics with health. Finally, the book covers regulatory aspects. Food scientists, nutritionists, dieticians, pharmaceutical scientists and others working in, or studying, related fields will benefit from this resource. Introduces basic concepts on probiotics and describes the properties of main microorganisms with applications in probiotics Provides a description on the natural presence of probiotics in different food matrixes and how probiotics can be developed for incorporation in food formulations Offers advice on how probiotics can be used as nutritional input, along with their value on the preservation of healthy intestinal status, and their potential benefits in specific illnesses Contains definitions, applications, literature reviews and recent developments Includes a general introduction to the subject, taxonomy, biology, primary sources of probiotics and development of probiotics as food ingredients, human nutrition and health properties, and the use of high-throughput technologies in probiotics characterization

Genetic and Epigenetic Modulation of Cell Functions by Physical Exercise

Genetic and Epigenetic Modulation of Cell Functions by Physical Exercise Book
Author : Italia Di Liegro
Publisher : MDPI
Release : 2020-05-12
ISBN : 3039284800
Language : En, Es, Fr & De

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Book Description :

From an evolutionary perspective, our species has relied upon physical activity for most of its history to survive and has had to escape from predators, to scavenge for food, and to use physique to work or build necessary means for everyday life. Physical activity has been part of our evolution and progress since the very beginning and, consequently, our entire body has been programmed to be active physically. In the last 20 years, scientific research has increasingly shown that our ancient survival principle has beneficial effects not only on the cells and organs involved in physical activities but on the metabolism of the entire organism, influencing the homeostasis and integration of all bodily functions, likely stimulating the production of hormones and other regulatory molecules, with each affecting vital signalling pathways. Most of the web of factors involved in molecular signalling upon exercise are suspected to be centrally controlled by the brain, which has been reported to be deeply modified by physical activity. Such complexity requires a multifaceted approach to shed light on the molecular interactions that occur between physical activity and its outcome at a cellular level.