Probiotics

Adriano Brandelli is a Full Professor and Senior Researcher at the Federal University of Rio Grande do Sul, Research Awardee of the National Council for Scientific and Technological Development, and former Dean of the Institute of Food Science and Technology (Brazil). He received a B.S. from the Federal University of Rio Grande do Sul, and his Ph.D. in Chemical Sciences from the University of Buenos Aires. His areas of expertise include Microbiology and Nanobiotechnology, with an emphasis on probiotics and bioactive peptides. He has published over 300 peer-reviewed papers in international journals, and several book chapters in the field. Member of the editorial board of the journals Food Microbiology, Annals of Microbiology and Journal of Basic Microbiology, and reviewer of several international journals in the areas of Microbiology, Biotechnology and Food Science.

• 1. An introduction to probiotics2. Prebiotics and synbiotics3. Microorganisms with food applications as probiotics4. Beneficial microbes from human and animal intestines5. High-throughput technologies in probiotics science6. Probiotics in milk and dairy foods7. Probiotics in meat products8. Development of high-protein whey-based beverage rich in probiotics9. Effect of food ingredients on susceptible gut indigenous bacteria10. Encapsulation of probiotics11. Prospective applications of probiotics and prebiotics in foods12. Food-gut microbiota interactions13. Food-based probiotics: functional dietary ingredients14. Probiotics in sports nutrition15. Impact of probiotic supplementation and the role of gut microbiome in obesity16. Immunomodulatory and anti-inflammatory mechanisms of probiotics17. Probiotics and intestinal health18. Probiotics and urogenital health19. Probiotics and skin health20. Probiotics in the management of diabetes21. Probiotics in pediatrics22. Probiotics and the gut-brain axis23. Probiotics and the gut-liver axis24. Next generation probiotics

"While this first edition book may not be useful to students as a whole, it can be a practical reference for healthcare professionals working in nutrition." --© Doody’s Review Service, 2021, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, reviewer, expert opinion