دانلود کتاب بیوتکنولوژی میکروبی در فرآوری مواد غذایی و سلامت – پیشرفت ها، چالش ها و پتانسیل ها

The use of foods to improve health and the state of well-being is progressively more accepted by both science and society apart from the primary role of food to provide nutrients for performing normal physiological functions. Probiotics (health beneficiary bacteria) or their metabolites such as bacteriocins, bioactive peptides (BPs), etc., and prebiotics (usually functional non-digestible oligosaccharides) are considered as a key biotechnological field with tremendous potential for innovation. Additionally, knowledge of microbial communities is essential for shaping the final characteristics of diverse food products. Consequently, this book describes the understanding and dissemination of knowledge surrounding probiotics and/or their metabolites, prebiotics in various food products, and human health, along with recent trends in microbial fermentation and innovative technologies in academic researches.  This book Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential, is divided into three main parts: Part  I: Probiotics and Their Metabolites: Food Industry Perspective; Part II:  Probiotics and Potential Health Benefits; and Part III: Industrial Aspects  of Microbial Food Technologies. Probiotic cultures are employed for the manufacturing of dairy as well as non-dairy-based fermented or non-fermented food products. Recently, screening and designing functional starters with technological aid advantages are fascinating areas of investigation in the food sector. In this context, chapters compiled in Part I discuss  the types and roles of beneficial microbes and/or their metabolites in food  products such as enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods or improving their  stability in functional foods. The health-beneficial microorganisms known  as probiotics have been proven for many immunomodulatory and immunostimulatory effects in a number of chronic infections and diseases.