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Diet, microbiome and health / edited by Alina Maria Holban, Alexandru Mihai Grumezescu.

Contributor(s): Grumezescu, Alexandru Mihai [editor.] | Holban, Alina Maria [editor.]Material type: Text

TextSeries: Handbook of food bioengineering ; v. 11.Publisher: London, United Kingdom : Elsevier : Academic Press, [2018]Copyright date: �2018Description: 1 online resource (xxvi, 499 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9780128114926; 0128114924Subject(s): Gastrointestinal system -- Microbiology | Biotic communities | Intestines -- MicrobiologyAdditional physical formats: Print version :: No titleDDC classification: 612.3 LOC classification: QP145NLM classification: 2018 C-283 | QW 100Online resources: ScienceDirect

Contents:

Section 1: State of the Art and Applications -- Section 2: Probiotics and Prebiotics -- Section 3: Nutritional Aspects -- Section 4: Health, Disease, and Therapy -- Section 5: Function and Safety.

Summary: 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.

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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.

Includes bibliographical references and index.

Section 1: State of the Art and Applications -- Section 2: Probiotics and Prebiotics -- Section 3: Nutritional Aspects -- Section 4: Health, Disease, and Therapy -- Section 5: Function and Safety.

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