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Ecab Probiotics In Prevention Of Lifestyle Disorders E Book
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Book Synopsis ECAB Probiotics in Prevention of Lifestyle Disorders - E-Book by : B S Ramakrishna
Download or read book ECAB Probiotics in Prevention of Lifestyle Disorders - E-Book written by B S Ramakrishna and published by Elsevier Health Sciences. This book was released on 2014-12-11 with total page 133 pages. Available in PDF, EPUB and Kindle. Book excerpt: ECAB Probiotics in Prevention of Lifestyle Disorders - E-Book
Book Synopsis ECAB Health Impact of Probiotics: Vision & Opportunities - E-Book by : G Balakrish Nair
Download or read book ECAB Health Impact of Probiotics: Vision & Opportunities - E-Book written by G Balakrish Nair and published by Elsevier Health Sciences. This book was released on 2014-12-11 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: ECAB Health Impact of Probiotics: Vision & Opportunities - E-Book
Book Synopsis ECAB Probiotics in Prevention of Lifestyle Disorders by : B. S. Ramakrishna
Download or read book ECAB Probiotics in Prevention of Lifestyle Disorders written by B. S. Ramakrishna and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: ECAB Probiotics in Prevention of Lifestyle Disorders
Download or read book Probiotics 3 written by R. Fuller and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The way in which probiotics work is still not clearly defined, but it is becoming more and more apparent that immune stimulation is an important feature in some of the observed effects. In the previous two books in this series the scientific basis and the practical applications were considered. It seemed that the immunogenic potential of probiotics merited a book of its own with experts from all over the world covering the general effect of the gut microflora on immunity as well as the particular response that pro biotic microorganisms generate. The importance of immune stimulation by probiotic organisms cannot be overemphasised. It opens up the technique for use, not only as a treatment for intestinal diseases, but also as a treatment that could be effective against infections outside the gastrointestinal tract. This book considers how the body reacts to the presence of orally administered microorganisms (normally lactic acid bacteria). The responses may be in the form of antibodies (lgA, IgG, IgM), cytokines, killer cells or macrophage activity. Do these responses result in antagonism of the stimulating bacteria, do they affect the composition of the indigenous gut microflora and are they sufficienty strong to kill bacterial pathogens or tumour cells? Where we have answers these will be reported and discussed; where there are no answers there will be speculation and prediction.
Book Synopsis Handbook of Fermented Functional Foods by : Edward R.(Ted) Farnworth
Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Book Synopsis Handbook of Probiotics and Prebiotics by : Yuan Kun Lee
Download or read book Handbook of Probiotics and Prebiotics written by Yuan Kun Lee and published by John Wiley & Sons. This book was released on 2009-02-17 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 edition brings together the information needed for the successful development of a pro- or prebiotic product from laboratory to market.
Book Synopsis Ethnic Fermented Foods and Beverages of India: Science History and Culture by : Jyoti Prakash Tamang
Download or read book Ethnic Fermented Foods and Beverages of India: Science History and Culture written by Jyoti Prakash Tamang and published by Springer Nature. This book was released on 2020-03-02 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Book Synopsis Mathematical Modelling of Immune Response in Infectious Diseases by : Guri I. Marchuk
Download or read book Mathematical Modelling of Immune Response in Infectious Diseases written by Guri I. Marchuk and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning his work on the monograph to be published in English, this author tried to present more or less general notions of the possibilities of mathematics in the new and rapidly developing science of infectious immunology, describing the processes of an organism's defence against antigen invasions. The results presented in this monograph are based on the construc tion and application of closed models of immune response to infections which makes it possible to approach problems of optimizing the treat ment of chronic and hypertoxic forms of diseases. The author, being a mathematician, had creative long-Iasting con tacts with immunologists, geneticist, biologists, and clinicians. As far back as 1976 it resulted in the organization of a special seminar in the Computing Center of Siberian Branch of the USSR Academy of Sci ences on mathematical models in immunology. The seminar attracted the attention of a wide circle of leading specialists in various fields of science. All these made it possible to approach, from a more or less united stand point, the construction of models of immune response, the mathematical description of the models, and interpretation of results.
Download or read book NorFor - written by Harald Volden and published by Springer Science & Business Media. This book was released on 2011-10-05 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: NorFor is a semi-mechanistic feed evaluation system for cattle, which is used by advisors in Denmark, Iceland, Norway and Sweden. This book describes in detail the system and it covers five main sections. The first is concerned with information on feed characteristics, feed analysis and feed digestion methods. The second section describes the digestion and metabolism in the gastrointestinal tract and the supply and requirement of energy and metabolizable amino acids. The third section considers the prediction of feed intake and physical structure of the diet. The fourth section focuses on model evaluation and the final section provides information on the IT solutions and feed ration formulation by a non-linear economical optimization procedure. This book will be of significant interest to researchers, students and advisors of cattle nutrition and feed evaluation.
Book Synopsis Fermented Foods, Part II by : Ramesh C. Ray
Download or read book Fermented Foods, Part II written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-05-25 with total page 715 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
Book Synopsis Ethnic Fermented Foods and Alcoholic Beverages of Asia by : Jyoti Prakash Tamang
Download or read book Ethnic Fermented Foods and Alcoholic Beverages of Asia written by Jyoti Prakash Tamang and published by Springer. This book was released on 2016-08-05 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Book Synopsis Progress in Medical Research by : Mieczyslaw Pokorski
Download or read book Progress in Medical Research written by Mieczyslaw Pokorski and published by . This book was released on 2018 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book is a compendium of articles providing insights into a range of contemporary ideas concerning the core yet unsettled clinical issues. Important aspects of pulmonary disorders are tackled such as occupational respiratory health hazards, asthma, or the role of vitamin D in obstructive airway diseases. Genotyping offers a clear promise in the diagnostics of chronic pulmonary lesions of autoimmune background. Cardiac and respiratory-driven pulsation of cerebrospinal fluid content offers novel arguments in the pathophysiologic savvy of a range of brain dysfunctional conditions, including respiratory-related hypoxic pathologies. Some other articles tackle the heady topics of rehabilitation medicine, offering an insight into research-underpinned diagnostics and practical management solutions in a range of musculoskeletal disorders and injuries that affect the human body's movement, particularly those controlled by the autonomic nervous system. The book is addressed to clinicians, researchers, physiotherapists, and medical professionals engaged in patient care"--Publisher's description.
Book Synopsis Reports of Subcommittees by : United States. President's Committee on Youth Employment
Download or read book Reports of Subcommittees written by United States. President's Committee on Youth Employment and published by . This book was released on 1963 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Innovations in Technologies for Fermented Food and Beverage Industries by : Sandeep Kumar Panda
Download or read book Innovations in Technologies for Fermented Food and Beverage Industries written by Sandeep Kumar Panda and published by Springer. This book was released on 2018-04-09 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.
Download or read book Oral Cytology written by Ravi Mehrotra and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oral Cytology: A Concise Guide provides a state-of-the-art review of the major issues specific to the field of oral cytology. The sections of the book have been structured to review the complexities of sample collection, manual/automated analysis, pitfalls, gray zones and controversies in diagnosis, as well as, issues not covered by other available materials. Recent advancements in ancillary techniques like DNA ploidy, image analysis and molecular biology are discussed in detail. This useful text is extensively illustrated with patient and microscopic pictures, which will further highlight the clinical application. Throughout the text, simultaneous inclusion of both cytologic and histologic images will allow cyto-histological correlation. Readers will find descriptions of techniques offering greater simplicity, speed, patient comfort and cost effectiveness, as well as improved diagnostic precision. This bench-side reference is a unique and valuable resource in the field of oral cytology, both for those currently in training and clinicians dealing with the diagnosis of oral lesions.
Book Synopsis Microbial Enzyme Technology in Food Applications by : Ramesh C. Ray
Download or read book Microbial Enzyme Technology in Food Applications written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-03-27 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Book Synopsis Advances in Probiotics by : Dharumadurai Dhanasekaran
Download or read book Advances in Probiotics written by Dharumadurai Dhanasekaran and published by Academic Press. This book was released on 2021-07-15 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics. At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs. - Presents a simulated gastrointestinal system to analyze the probiotics effects on gut microbiome for learning purpose - Includes research information on Next Generation Probiotics to foster new formulations - Provides comprehensive information on probiotic microorganism behavior for more accurate analysis - Discusses the potential of probiotic and prebiotic foods in preventing disease
