TY  - BOOK
AU  - Tamime,A.Y.
AU  - Thomas,Linda V.
TI  - Probiotic dairy products
T2  - Society of dairy technology series
SN  - 9781119214113
AV  - QR121 .P76 2018
U1  - 641.3/7 23
PY  - 2018///
CY  - Hoboken, NJ
PB  - Wiley
KW  - Dairy microbiology
KW  - Dairy products in human nutrition
KW  - Probiotics
KW  - Dairy Products
KW  - microbiology
KW  - Food Microbiology
KW  - Food Technology
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - COOKING
KW  - General
KW  - fast
KW  - Electronic books
N1  - Previous edition published in 2005 edited by Adnan Tamime; Includes bibliographical references and index; Microbiota of the Human Gut / HB Ghoddusi, LV Thomas -- Probiotics / R Levin -- Genomic Characterisation of Starter Cultures and Probiotic Bacteria / GE Felis, S Torriani, AB Flórez, B Mayo -- Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products / AY Tamime, M Saarela, M Wszolek, H Ghoddousi, DM Linares, NP Shah -- Current Legislation of Probiotic Products / M Hickey -- Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures / AČ Majhenič, PM Lorbeg, P Treven -- Prebiotic Ingredients in Probiotic Dairy Products / X Wang, RA Rastall -- An Overview of Probiotic Research / G Zoumpopoulou, E Tsakalidou, LV Thomas -- Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria / DM Linares, G Fitzgerald, C Hill, C Stanton, P Ross -- Future Development of Probiotic Dairy Products / M Saarela
N2  - "Probiotic Dairy Products, Second Edition, looks at the advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"--; "This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"--
UR  - https://doi.org/10.1002/9781119214137
ER  -