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Full Description
Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.
Contents
Section 1: State of the art and applications
1. Gut microbes- the miniscule labourers in the human body
2. Role Of Probiotics Towards The Improvement Of Gut Health With Special Reference to Colorectal Cancer
Section 2: Probiotics and prebiotics
3. Therapeutic aspects of probiotics and prebiotics
4. Lactic acid bacteria beverage contribution for preventive medicine and nationwide health problems in Japan
5. Microbiome Alterations in People with Obesity: The Probiotics Double Role
6. Safety of probiotics
Section 3: Nutritional aspects
7. Flavonoids in foods and their role in healthy nutrition
8. The role of milk oligosaccharides in host-microbial interactions and their defensive function in the gut
9. Nutritional yeast biomass: characterisation and application
Section 4: Health, disease and therapy
10. Effect of diet on gut microbiota as etiological factor in Autism spectrum disorder
11. Dietary fibres: A way to a healthy microbiome
12. Effects of the Gut Microbiota on Autism Spectrum Disorder
13. Diet, Microbiome, and Neuropsychiatric Disorders
Section 5: Function and safety
14. Gastrointestinal Exposome for Food Functionality and Safety
15. Risk from viral pathogens in seafood
