Amir M. Mortazavian – författare

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7 produkter

Probiotics and Prebiotics in Foods
Challenges, Innovations, and Advances
AvAdriano Gomes da Cruz,C. Senaka Ranadheeram. fl.
Häftad, Engelska, 2021
1 735 kr
Skickas inom 10-15 vardagar
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 and Prebiotics in Foods
Challenges, Innovations, and Advances
AvAmir M. Mortazavian,Filomena Nazzarom. fl.
E-bok
Engelska, 2021
2 468 kr
Läs direkt efter köp
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
Dairy Foods
Processing, Quality, and Analytical Techniques
AvAdriano Gomes Da Cruz,Chaminda Senaka Ranadheeram. fl.
Inbunden, Engelska, 2021
1 958 kr
Skickas inom 10-15 vardagar
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.

This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing
Carryover Toxins in Processed Foods
Toxicity, Detection and Mitigation
AvAmir M. Mortazavian,Elham Khanniri
Häftad, Engelska, 2027
1 517 kr
Kommande
Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation discusses the chemicals that form during various processing methods such as thermal, fermentation, and irradiation and how to mitigate risks to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production to precursor, reaction, and environmental conditions. Sections also provide information on quality assurance and regulatory aspects and explain analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings are also discussed.Presents the carry-over toxins that form in food products during processingSummarizes carry-over toxins created via food additives and packagingOverviews the carry-over toxins developed during the storage time in food productsDiscusses the analysis methods to detect and identify carry-over toxins
Evaluating Oral Probiotics and Prebiotics
AvAmir M. Mortazavian,Adriano Gomes da Cruzm. fl.
Häftad, Engelska, 2026
1 523 kr
Kommande
Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics.Presents industrial applications and challenges of probiotics in drugs,supplements, and foodsCompares benefits and effectiveness of prebiotics verses probiotics. Discusses microflora benefits of combining probiotics and prebioticsHighlights new applications and emerging generations of probiotic strainsEvaluates future trends in oral probiotic research
In Vitro Functionality of Probiotics in Foods
AvAmir M. Mortazavian
E-bok
PDF, Engelska, 2021
3 853 kr
Läs direkt efter köp
Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators.
Effects of Healthful Bioactive Compounds on the Gastrointestinal Tract
AvAmir M. Mortazavian
E-bok
PDF, Engelska, 2022
3 738 kr
Läs direkt efter köp
Optimal performance of the liver and gastrointestinal tract is vital for general human health. The gastrointestinal system is the main site of nutrient digestion and absorption, and therefore has substantial effects on providing energy and growth for the body. All nutrient and non-nutrient components have an impact on the gastrointestinal system, either locally or systemically. Undeniably, gastrointestinal disorders, with increasing lifetime prevalence, have a profound effect on human health and reduce the quality of life. Nowadays, therapeutic options are limited to medical therapy, including pharmacologic approaches and surgical intervention or lifestyle changes aimed at dietary modifications and increased physical activity. Certainly, dietary modifications can be effective in preventing, treating, and alleviating associated symptoms and complications. In addition to improving whole dietary patterns, the components of foods, collectively or independently, also have a substantial role in their therapeutic features. These components, particularly bioactive compounds, confer unique health benefits and aid in management of various diseases. Recently, investigators have paid much attention to chemopreventive activity of bioactive dietary compounds in the treatment and prevention of gastrointestinal diseases. Fruits, vegetables and edible plants are the main source of biologically active compounds with anti-inflammatory, antioxidant, and protective properties. Most importantly, no major side effects have been reported for these compounds until now. Therefore, this book offers novel targets for prevention, treatment and management of liver and gastrointestinal diseases by providing evidence of effectiveness of bioactive compounds of functional foods. Furthermore, intracellular and molecular pharmacological mechanisms of action of bioactive compounds will also be discussed. It seems that bioactive compounds bring new hope for patients with gastrointestinal disorders through their anti-inflammatory and anti-oxidative potential. The editors hope that the book will be a useful reference for researchers, product developers, health professionals and students.

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Amir M. Mortazavian – författare

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods

Dairy Foods

Carryover Toxins in Processed Foods

Evaluating Oral Probiotics and Prebiotics

In Vitro Functionality of Probiotics in Foods

Effects of Healthful Bioactive Compounds on the Gastrointestinal Tract

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