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Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas
| Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (411 pages) : illustrations |
| Disciplina | 641.3/7 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico |
Dairy microbiology
Dairy products in human nutrition Probiotics |
| ISBN |
1-119-21412-2
1-119-21411-4 1-119-21413-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271057003321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas
| Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (411 pages) : illustrations |
| Disciplina | 641.3/7 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico |
Dairy microbiology
Dairy products in human nutrition Probiotics |
| ISBN |
1-119-21412-2
1-119-21411-4 1-119-21413-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910806921103321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Probiotic dairy products [[electronic resource] /] / edited by Adnan Tamime
| Probiotic dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina |
641.3/7
641.37 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy microbiology
Dairy products in human nutrition Probiotics |
| ISBN |
1-280-74790-0
9786610747900 0-470-98443-0 0-470-99578-5 1-4051-7318-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Probiotic Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Microbiota of the Human Gut; 1.1 Background; 1.2 The human gastrointestinal tract and its microbiota; 1.3 Functions of the gastrointestinal microbiota; 1.4 Influences on the GI tract and its microbiota; 1.5 Beneficial microbiota: probiotics and health aspects; 1.5.1 Enzymatic activity and improved digestion; 1.5.2 Clostridium difficile-associated intestinal disease; 1.5.3 Antibiotic-associated diarrhoea; 1.5.4 Acute diarrhoea and gastroenteritis; 1.5.5 Extra-intestinal applications
1.5.6 Other potential applications1.5.7 Product considerations; 1.5.8 Prebiotics; 1.6 Conclusions; References; 2 Genomic Characterisation of Starter Cultures; 2.1 Introduction; 2.2 The Omic approaches; 2.2.1 Background; 2.2.2 Exploration of genomic sequences; 2.2.3 Tools for converting genomic sequences to biologically relevant information; 2.2.4 What can genomics be used for?; Comparative genomics; Tracking of strains; Strain characterisation; Strain improvement; Safety assessment; Improving production conditions; Mode of action; 2.3 State of the art 2.3.1 Publicly available genome sequences2.3.2 Evolutionary genomics of lactic acid bacteria; 2.3.3 Complete genome sequences of potentially probiotic micro-organisms; Lactococcus lactis subsp. lactis IL1403; Bifdobacterium longum NCC2705; Lactobacillus johnsonii NCC533; Lactobacillus plantarum WCFS1; Lactobacillus acidophilus NCFM; 2.3.4 Metagenomics; Metagenomic analyses; 2.4 Future perspectives; 2.4.1 Nutrigenomics; 2.4.2 Mode of action of probiotics; 2.4.3 Development of new probiotics; 2.5 Conclusions; References 3 Production and Maintenance of Viability of Probiotic Micro-organisms in Dairy Products3.1 Introduction; 3.2 Probiotic micro-organisms; 3.2.1 General characteristics; 3.2.2 Examples of commercial starter cultures blends; 3.3 Economic value; 3.4 Types of probiotic dairy product; 3.4.1 Fermented milks and beverages; Nordic cultured buttermilk (piimä, lmj lk) and ke r (drinking-type); Non-drinking fermented milk products; Skyr, ymer and strained yoghurt (concentrated fermented milks); Quality appraisal of probiotic fermented milks; 3.4.2 Cheeses; Methods of introduction in cheese Strain selection3.4.3 Ice-cream and frozen desserts; 3.4.4 Miscellaneous dairy products; Probiotic sweet milk; Fat spread; Dried products; Long shelf-life fermented milk drinks or beverages; Milk- and water-based cereal puddings; 3.5 Viability of probiotic micro-organisms; 3.5.1 Composition of the fermentation medium; 3.5.2 Viability as affected by oxygen; 3.6 Methods to improve the viability of probiotic micro-organisms in the product; 3.6.1 Selection of bacterial strain(s); 3.6.2 Type of packaging container; 3.6.3 Rate of inoculation; 3.6.4 Two-stage fermentation 3.6.5 Microencapsulation technique |
| Record Nr. | UNISA-996205514903316 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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