Autorentext
Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes. Dr. Smriti Chaturvedi is an Assistant Professor of Food Technology at the Ramaiah University of Applied Sciences, Bangalore, India. She did her Post-doctoral research from the School of Engineering, University of Guelph, Canada. Her research focuses on synbiotics foods, probiotics and prebiotics, legume-based non-dairy food products, product optimization, extrusion processing, rice analogs and food safety.

Klappentext

Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how ‘biotics’ are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of ‘biotics’ used for functional foods.

Inhalt

Section 1: Paraprobiotics

1. Introduction to Paraprobiotics: Definition, mechanism of action, sources and functionality
2. Role of Paraprobiotics in Dairy vs Non-dairy food industry: Suitable delivery matrix
3. Potential of Paraprobiotics in food products for exhibiting health benefits in humans

4. Paraprobiotics: Technical aspects, specialized examination, quality control and regulatory aspects

   Section 2: Postbiotics

5. Introduction to Postbiotics: Definition, mechanism of action, sources and functionality
6. Application of Postbiotics in functional food industry as potential therapeutic agents
7. Application of postbiotics as an emerging concept for the development of food packaging

8. Postbiotics: Technical aspects, specialized examination, quality control and regulatory aspects

   Section 3: Psychobiotics

9. Introduction to Psychobiotics: Definition, mechanism of action, sources and functionality
10. Psychobiotics and fermentation: Suitability in fermented foods
11. Food, Psychobiotics and their role in mental health.
12. Psychobiotics: Technical aspects, specialized examination, quality control and regulatory aspects