Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Synthesis And Cholesterol Lowering Abilities Of Novel Prebiotic Galacto Oligosaccharides Produced Using Lactobacilli Reverse Enzyme Synthesis
Download Synthesis And Cholesterol Lowering Abilities Of Novel Prebiotic Galacto Oligosaccharides Produced Using Lactobacilli Reverse Enzyme Synthesis full books in PDF, epub, and Kindle. Read online Synthesis And Cholesterol Lowering Abilities Of Novel Prebiotic Galacto Oligosaccharides Produced Using Lactobacilli Reverse Enzyme Synthesis ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Synthesis and Cholesterol Lowering Abilities of Novel Prebiotic Galacto Oligosaccharides Produced Using Lactobacilli Reverse Enzyme Synthesis by : Katherine Stephens
Download or read book Synthesis and Cholesterol Lowering Abilities of Novel Prebiotic Galacto Oligosaccharides Produced Using Lactobacilli Reverse Enzyme Synthesis written by Katherine Stephens and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Dimitris Charalampopoulos Publisher :Springer Science & Business Media ISBN 13 :0387790578 Total Pages :1273 pages Book Rating :4.3/5 (877 download)
Book Synopsis Prebiotics and Probiotics Science and Technology by : Dimitris Charalampopoulos
Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.
Book Synopsis Probiotics, Prebiotics, and Synbiotics by : Ronald Ross Watson
Download or read book Probiotics, Prebiotics, and Synbiotics written by Ronald Ross Watson and published by Academic Press. This book was released on 2015-09-23 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Optimization of Prebiotic Galactooligosaccharides Synthesis Via Enzyme Engineering by : Aikaterini Lazidou
Download or read book Optimization of Prebiotic Galactooligosaccharides Synthesis Via Enzyme Engineering written by Aikaterini Lazidou and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Oligosaccharides by : Helen M. I. Osborn
Download or read book Oligosaccharides written by Helen M. I. Osborn and published by Oxford University Press, USA. This book was released on 2000 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction 2.
Book Synopsis Food Oligosaccharides by : F. Javier Moreno
Download or read book Food Oligosaccharides written by F. Javier Moreno and published by John Wiley & Sons. This book was released on 2014-03-26 with total page 1075 pages. Available in PDF, EPUB and Kindle. Book excerpt: A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Book Synopsis Biomolecular Engineering Solutions for Renewable Specialty Chemicals by : R. Navanietha Krishnaraj
Download or read book Biomolecular Engineering Solutions for Renewable Specialty Chemicals written by R. Navanietha Krishnaraj and published by John Wiley & Sons. This book was released on 2021-12-09 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, detergents, and enzymes In Biomolecular Engineering Solutions for Renewable Specialty Chemicals, distinguished researchers and editors Drs. R. Navanietha Krishnaraj and Rajesh K. Sani deliver a collection of insightful resources on advanced technologies in the synthesis and purification of value-added compounds. Readers will discover new technologies that assist in the commercialization of the production of value-added products. The editors also include resources that offer strategies for overcoming current limitations in biochemical synthesis, including purification. The articles within cover topics like the rewiring of anaerobic microbial processes for methane and hythane production, the extremophilic bioprocessing of wastes to biofuels, reverse methanogenesis of methane to biopolymers and value-added products, and more. The book presents advanced concepts and biomolecular engineering technologies for the production of high-value, low-volume products, like therapeutic molecules, and describes methods for improving microbes and enzymes using protein engineering, metabolic engineering, and systems biology approaches for converting wastes. Readers will also discover: A thorough introduction to engineered microorganisms for the production of biocommodities and microbial production of vanillin from ferulic acid Explorations of antibiotic trends in microbial therapy, including current approaches and future prospects, as well as fermentation strategies in the food and beverage industry Practical discussions of bioactive oligosaccharides, including their production, characterization, and applications In-depth treatments of biopolymers, including a retrospective analysis in the facets of biomedical engineering Perfect for researchers and practicing professionals in the areas of environmental and industrial biotechnology, biomedicine, and the biological sciences, Biomolecular Engineering Solutions for Renewable Specialty Chemicals is also an invaluable resource for students taking courses involving biorefineries, biovalorization, industrial biotechnology, and environmental biotechnology.
Book Synopsis Enzymatic Synthesis of Galacto-oligosaccharides by : Suwimol Chockchaisawasdee
Download or read book Enzymatic Synthesis of Galacto-oligosaccharides written by Suwimol Chockchaisawasdee and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microbial Production of Food Ingredients, Enzymes and Nutraceuticals by : Brian McNeil
Download or read book Microbial Production of Food Ingredients, Enzymes and Nutraceuticals written by Brian McNeil and published by Elsevier. This book was released on 2013-03-21 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
Book Synopsis Functional Attributes and Health Benefits of Novel Prebiotic Oligosaccharides Derived from Xylan, Arabinan, and Mannan by : Bradley A. Saville
Download or read book Functional Attributes and Health Benefits of Novel Prebiotic Oligosaccharides Derived from Xylan, Arabinan, and Mannan written by Bradley A. Saville and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prebiotic oligosaccharides are produced from many different sources, with substantial differences in chemical structure, bonds between subunits, and degree of polymerization. These structural differences can materially affect microbial utilization and the dose required for efficacy. Most prebiotic oligosaccharides are based on subunits comprised of 6-carbon sugars such as glucose/fructose and alpha bonds. Newer/novel oligosaccharides are derived from 5 carbon sugars and/or connected via beta bonds. Clinical trials with xylooligosaccharides, arabinoxylanoligosaccharides, and mannooligosaccharides have shown improvements in lipids, cholesterol, management of blood glucose, weight management, and laxation, at doses typically ranging from 1 to 4 g per day. Mannooligosaccharides are also showing promise for animal health, with the potential to reduce antibiotic use. These novel prebiotics are showing promise due to greater selectivity and their ability to deliver health benefits at a lower dose compared to conventional prebiotics.
Book Synopsis Production of Galacto-oligosaccharides from Lactose by Immobilized [beta]-galactosidase and Posterior Chromatographic Separation by : Juan Ignacio Sanz-Valero
Download or read book Production of Galacto-oligosaccharides from Lactose by Immobilized [beta]-galactosidase and Posterior Chromatographic Separation written by Juan Ignacio Sanz-Valero and published by . This book was released on 2009 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Galacto-oligosaccharides (GOS) are non-digestible sugars containing two to five molecules of galactose and one molecule of glucose connected through glycosidic bonds. They are classified as prebiotic food because they can selectively stimulate the growth of bifidobacteria and lactobacilli in the lower intestine. The addition of GOS as a functional food ingredient has great potential to improve the quality of many foods. GOS can be produced from lactose, which is abundant in cheese whey, by enzymatic transgalactosylation with beta-galactosidase present in either free or immobilized form. The goal of this research was to evaluate the feasibility of using various microbial lactases immobilized on cotton cloth for GOS production from lactose and posterior purification by chromatographic technique using a commercial cation exchange resin Dowex 50W. The production of GOS from lactose was first studied with lactases from Aspergillus oryzae, Bacillus circulans, and Kluveromyces lactis. The total amount, types, and size of GOS produced were affected by the enzyme type and the initial lactose concentration in the reaction media. In general, more GOS can be produced when the initial lactose concentration was higher. With 400 g/L of lactose solution, a maximum GOS content of 40% (w/w) was achieved with B. circulans lactase, followed by K. lactis with 31% GOS and A. oryzae with 27% GOS. The addition of galactose inhibited the enzyme, reducing both GOS yield and the reaction rate. The method of immobilizing enzyme on cotton cloth via adsorption with the binding support of polyethyleneimine (PEI) and cross linking with glutaraldehyde (GA) was developed for ß-galactosidase from B. circulans and A. oryzae. A high enzyme loading of 250 mg/g support with 35% and 90% activity yield was achieved for B. circulans and A. oryzae lactase, respectively. Thermal stability of B. circulans and A. oryzae lactase increased by 12 and 25-fold, respectively, upon immobilization on the cotton cloth. The immobilized enzyme showed the same GOS formation kinetics as that of the free enzyme, indicating that there was no diffusion limitation in the catalytic cotton cloth for the reaction. Continuous production of GOS with immobilized enzyme in packed-bed reactors was studied. A high volumetric productivity of 4300 g/L/h was attained at 50% conversion with A. oryzae lactase and 180 g/L/h at 60% conversion with B. circulans lactase. Higher overall GOS productivity and conversion can be achieved with two enzyme reactors in sequence, with the first one containing A. oryzae lactase and second one containing B. circulans lactase. Commercial gel-type cation exchange resins (Dowex 50W) with different salt forms (Na+, K+, and Ca++) and degrees of cross-linking (2%, 4%, and 8%) were evaluated for the separation of GOS from the multicomponent sugar mixture. Among all the factors studied, the degree of cross linking had the most significant effect on sugar adsorption capacity and selectivity, with 4% cross linking being the optimal. Other factors such as temperature and counter ion showed minimal effect. A high degree of removal of monosaccharides (95%) from the GOS mixture was achieved using an elution chromatographic column packed with Dowex 50W resins of 4% cross linking and in the Na+ form at room temperature.
Download or read book Prebiotics written by Bob Rastall and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the individual. Prebiotics can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so forth, and are receiving much commercial interest. Prebiotics: Development and Application is the first book to consolidate research in this emerging area of ‘functional food’ study. The book takes a broad view approach to prebiotics, from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. The book starts with an introduction to the prebiotic concept and its development, proceeds to consider the synthesis and manufacture of prebiotics and testing for prebiotic effects, and will then consider different forms of prebiotics (e.g. fructans, galactans, lactulose etc). The book will then look at prebiotic intervention for improving human health (acute and chronic disorders) and animal health. The book closes by considering the sectors for prebiotic foods, development and commercialisation issues, and future developments.
Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second 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. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Book Synopsis NanoNutraceuticals by : Bhupinder Singh
Download or read book NanoNutraceuticals written by Bhupinder Singh and published by CRC Press. This book was released on 2018-10-03 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications.
Book Synopsis Human Microbiota in Health and Disease by : Bryan Tungland
Download or read book Human Microbiota in Health and Disease written by Bryan Tungland and published by Academic Press. This book was released on 2018-05-25 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Gut Microbiota in Health and Disease: From Pathogenesis to Therapy is a comprehensive discussion of all the aspects associated with gut microbiota early colonization, its development and maintenance, and its symbiotic relationship with the host to promote health. Chapters illustrate the complex mechanisms and metabolic signalling pathways related to how the gut microbiota maintain proper regulation of glucose, lipid and energy homeostasis and immune response, while mediating inflammatory processes involved in the etiology of many chronic disease conditions. Details are provided on the primary etiological factors of chronic disease, the effects of gut dysbiosis and its associated disease conditions, while providing an overview of therapeutic strategies involving dietary fiber and prebiotics, fecal microbiota transplantation therapy and probiotics. Throughout the chapters, a comprehensive review of peer-reviewed animal and human studies is provided as evidence related to the history of human exposure, safety, tolerance, toxicity, nomenclature, and clinical efficacy of utilizing prebiotic fructans, s, as well as probiotic intervention, and dietary modification in the prevention and intervention of chronic disease conditions. With common use today of pharmaceutical medicine in treating symptoms, and frequent overuse of antibiotics in chronic disease within mainstream medical practice, understanding the etiological mechanisms of dysbiosis-induced chronic disease, and natural approaches that offer prevention and potential cures for these diseases is of vital importance to overall human health. - Details the complex relationship between human microbiota in the gut, oral cavity, urogenital tract and skin as well as their colonization, development and impact of factors that influence the relationship - Illustrates the mechanisms associated with dysbiosis-associated inflammation and its role in the onset and progression in chronic disease - Provides the primary mechanisms and comprehensive scientific evidence for the use of dietary modification, and pro- and pre-biotics in preventing and intervening in chronic disease
Book Synopsis Food Production and Industry by : Ayman Amer Eissa
Download or read book Food Production and Industry written by Ayman Amer Eissa and published by BoD – Books on Demand. This book was released on 2015-10-22 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an example of a successful and excellent addition to the literature on the topic of Food Production and Industry within the scientific world. The book is divided into six chapters, consisting of selected topics in food production and consumption and food preservation. All the six chapters have been written by renowned professionals working in Food Production and Industry and related disciplines.
Book Synopsis Nutraceutical and Functional Food Components by : Charis M. Galanakis
Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
![Download Production of Galacto-oligosaccharides from Lactose by Immobilized [beta]-galactosidase and Posterior Chromatographic Separation PDF Online Free](https://books.google.com/books/content/images/frontcover/BLy6AQAACAAJ?fife=w200-h370)
