000			05161cam a2200649 i 4500
001			ocn787866459
003			OCoLC
005			20221128211725.0
006			m d
007			cr |||||||||||
008			100622s2011 nyu ob 001 0 eng
010			_a 2020687822
040			_aDLC _beng _erda _cDLC _dYDXCP _dE7B _dOCLCF _dEBLCP _dVTS _dAGLDB _dTOF _dAU@ _dSTF _dK6U _dN$T
019			_a958086801 _a1005467198 _a1058124696
020			_a9781617288258 _qebook
020			_a161728825X
020			_z9781616688424 _qhardcover
020			_z1616688424
035			_a448226 _b(N$T)
035			_a(OCoLC)787866459 _z(OCoLC)958086801 _z(OCoLC)1005467198 _z(OCoLC)1058124696
042			_apcc
070	0		_aQP144.F85 _bP76 2010
072		7	_aHEA _x006000 _2bisacsh
072		7	_aHEA _x034000 _2bisacsh
072		7	_aHEA _x017000 _2bisacsh
072		7	_aMED _x058150 _2bisacsh
072		7	_aMED _x060000 _2bisacsh
049			_aMAIN
245	0	0	_aProbiotic and prebiotic foods : _btechnology, stability and benefits to human health _c _h[E-Book]
264		1	_aHauppauge, N.Y. : _bNova Science Publishers, _cc2011.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aAdvances in food safety and food microbiology
504			_aIncludes bibliographical references and index.
588			_aDescription based on print version record.
505	0		_aPROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH; PROBIOTIC AND PREBIOTIC FOODS: TECHNOLOGY, STABILITY AND BENEFITS TO HUMAN HEALTH ; CONTENTS ; PREFACE ; PROBIOTICS: TAXONOMY AND TECHNOLOGICAL FEATURES; ABSTRACT ; 1. INTRODUCTION ; 2. TAXONOMY OF THE LACTIC ACID BACTERIA ; 2.1. The Genus Lactobacillus ; 2.2. Groups within the Genus Lactobacillus with Relevance as Probiotics; 2.2.1. The Lactobacillus scidophilus Group ; 2.2.2. The Lactobacillus casei Group; 2.2.3. The Lactobacillus reuteri Group ; 2.2.4. The Lactobacillus salivarius Group.
505	8		_a2.2.5. The Lactobacillus plantarum-group 3. TECHNOLOGICAL FEATURES OF PROBIOTIC LACTIC ACID BACTERIA ; 3.1. Production of Probiotics to Maintain Viability during Storage and to Survive Passage of the Gastrointestinal Tract; 3.2. Survival of Probiotic Lactic Acid Bacteria in Fermented Foods ; 3.3. Processing of Probiotic Bacteria after Cultivation ; 3.3.1. Concentration ; 3.3.2. Dehydration ; 3.3.3. Physical Protection ; 3.4. Quality Assurance ; 4. CONCLUSION ; REFERENCES ; PREBIOTICS: BENEFITS TO THE HEALTH, TECHNOLOGICAL APPLICATIONS AND SAFETY; ABSTRACT ; INTRODUCTION.
505	8		_aPREBIOTICS AND GASTROINTESTINAL MICROFLORAPREBIOTICS AND MINERAL ABSORPTION ; PREBIOTICS AND IMMUNE SYSTEM ; PREBIOTICS AND FUNCTIONAL FOOD ; SAFETY CONSIDERATION OF PREBIOTICS ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MECHANISMS OF PROBIOTICS ; ABSTRACT; INTRODUCTION ; WHERE WOULD WE BE WITHOUT OUR GUT FLORA? ; DEVELOPMENT OF THE GASTROINTESTINAL FLORA ; THE CONCEPT OF PROBIOTICS ; COLONISATION OF THE HUMAN GASTRO-INTESTINAL TRACT; INVESTIGATING PROBIOTIC EFFECTS ; Gut-associated Lymphoid Tissue; Bacteriocins and other Antibacterial Factors ; Competitive Inhibition.
505	8		_aConfirmation of Probiotic Effects in Humans In Vivo CONCLUSIONS ; REFERENCES ; ENUMERATION AND VIABILITY ASSESSMENT OF PROBIOTIC BACTERIA ; ABSTRACT ; 1. INTRODUCTION ; 2. CULTURE-DEPENDENT METHODS ; 2.1. Plate Counting ; 2.2. Enumeration by Colony Hybridization ; 2.3. Membrane Filter Count ; 2.4. Most Probable Number ; 3. FLUORESCENCE-BASED METHODS ; 3.1. Detection of Viable and Dead Cells with Fluorescent Dyes ; 3.2. Fluorescent in situ Hybridization ; 3.3. Direct Viability Count ; 3.4. Conclusions on Fluorescence-based Methods ; 4. MOLECULAR METHODS.
505	8		_a4.1. Target Molecules and their Relation to Viability 4.2. Methods for Quantifying Nucleic Acids ; 4.2.2. Real-time Quantitative PCR ; 4.2.3. Modifications of PCR Method Suitable for Viability Assessments; 4.2. Conclusions on Molecular Methods ; 5. ELECTROCHEMICAL METHODS ; 5.1. Resistive Pulse Detection (Coulter Counter) ; 5.2. Impedance Measurements ; 6. CONCLUSION; REFERENCES ; SELECTIVE MEDIA FOR ENUMERATION OF LACTIC ACID AND PROBIOTIC ORGANISMS IN DAIRY FOODS; ABSTRACT ; INTRODUCTION ; DIFFERENTIAL ENUMERATION OF YOGHURT CULTURES AND PROBIOTIC BACTERIA.
590			_aMaster record variable field(s) change: 050, 082
650		0	_aProbiotics.
650		0	_aPrebiotics.
700	1		_aShah, Nagendra P.
700	1		_aCruz, Adriano Gomes da.
700	1		_aFaria, Jos�e de Assis Fonseca.
830		0	_aAdvances in food safety and food microbiology.
856	4	0	_uhttps://search.ebscohost.com/login.aspx?custid=ns123844&authtype=ip,shib&direct=true&scope=site&db=nlebk&db=nlabk&AN=448226 _yKingston Hospital NHS Foundation Trust OpenAthens account holders click here for access
938			_aYBP Library Services _bYANK _n7648370
938			_aEBSCOhost _bEBSC _n448226
938			_aebrary _bEBRY _nebr10659150
938			_aProQuest Ebook Central _bEBLB _nEBL3018228
942			_n0
994			_a92 _bN$T
999			_c90364 _d90364