Probiotic Dairy Products. (Record no. 132502)
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| fixed length control field | 11137nam a22005053i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC5144401 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240729131558.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2018 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119214113 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781119214106 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC5144401 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL5144401 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaPaEBR)ebr11466113 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)990778375 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QR121 .P763 2018 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3/7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Tamime, Adnan Y. |
| 245 10 - TITLE STATEMENT | |
| Title | Probiotic Dairy Products. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Newark : |
| Name of producer, publisher, distributor, manufacturer | John Wiley & Sons, Incorporated, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2018. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (435 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Society of Dairy Technology Series |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Intro -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface to the Technical Series, Second Edition -- Preface to the Technical Series, First Edition -- Preface to the Second Edition -- Preface to the First Edition -- Chapter 1 Microbiota of the Human Gut -- 1.1 Background -- 1.2 The human GI tract and its microbiota -- 1.3 Functions of the GI microbiota -- 1.4 Influences on the GI tract and its microbiota -- 1.5 Conclusions -- References -- Chapter 2 Probiotics: The First 10 000 Years -- 2.1 In the beginning -- 2.2 The intervention of science -- 2.3 A remarkable sequence of important discoveries -- 2.4 Could disinfection be the solution? -- 2.5 On the cusp of a major breakthrough -- 2.6 The urge for progress switches to the USA (1914-1931) -- 2.7 Meanwhile, in Europe -- 2.8 The ultimate breakthrough comes from Japan? -- 2.9 Conclusions -- Acknowledgements -- References -- Chapter 3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria -- 3.1 Introduction -- 3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments -- 3.2.1 Phylum Firmicutes -- 3.2.2 Phylum Actinobacteria -- 3.2.3 Other micro-organisms -- 3.3 Application of genome analysis to LAB and bifidobacteria -- 3.3.1 In silico safety assessment of LAB and bifidobacteria -- 3.3.2 Unravelling LAB and bifidobacteria properties -- 3.4 Concluding remarks -- References -- Chapter 4 Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products -- 4.1 Introduction -- 4.2 Probiotic micro-organisms -- 4.2.1 General characteristics -- 4.2.2 Examples of commercial starter culture blends -- 4.3 Economic value -- 4.4 Unfermented probiotic milk -- 4.5 Probiotic fermented milks and beverages -- 4.5.1 Lactic acid fermentations -- 4.5.2 Yeast-lactic acid fermentations. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.5.3 Mould-lactic acid fermentations -- 4.5.4 Quality appraisal of probiotic fermented milks -- 4.6 Probiotic cheeses -- 4.6.1 Methods of introduction of probiotics in cheese -- 4.6.2 Probiotic strain selection for cheesemaking -- 4.6.3 Very hard and hard cheese varieties -- 4.6.4 Semi-hard varieties -- 4.6.5 Brined cheeses -- 4.6.6 Soft cheeses -- 4.6.7 Pasta Filata cheeses -- 4.6.8 Miscellaneous cheeses -- 4.7 Probiotic ice-cream, frozen desserts and frozen yoghurt -- 4.7.1 Background -- 4.7.2 Ice-cream -- 4.8 Dried probiotic dairy products -- 4.8.1 Introduction -- 4.8.2 Infant formula -- 4.8.3 Dairy-based dried products -- 4.9 Miscellaneous probiotic dairy products -- 4.9.1 Fat-based products -- 4.9.2 Long shelf-life fermented milk drinks or beverages -- 4.9.3 Milk- and water-based cereal puddings -- 4.9.4 Mousses, desserts and spreads -- 4.10 Viability of probiotic micro‐organisms -- 4.10.1 Composition of the fermentation medium -- 4.10.2 Viability as affected by oxygen -- 4.11 Approaches to improve the viability of the probiotic micro‐organisms in the product -- 4.11.1 Selection of bacterial strain(s) -- 4.11.2 Type of packaging container -- 4.11.3 Rate of inoculation -- 4.11.4 Two-stage fermentation -- 4.11.5 Microencapsulation technique -- 4.11.6 Supplementation of the milk with nutrients -- 4.11.7 The use of oxygen scavengers -- 4.11.8 The addition of cysteine -- 4.12 Future developments and overall conclusions -- Acknowledgement -- References -- Chapter 5 Current Legislation of Probiotic Products -- 5.1 Introduction and background -- 5.2 The situation in Japan -- 5.2.1 Subsystems of FOSHU -- 5.2.2 Essential elements for obtaining FOSHU approval -- 5.2.3 Features of the new category of foods with function claims -- 5.2.4 Unique features of the Japanese FOSHU system -- 5.3 The legislative situation in the European Union. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 5.3.1 Relevant EU food safety legislation -- 5.3.2 Novel food regulation in the European Union -- 5.3.3 Genetically modified organisms -- 5.3.4 EU food-labelling provisions -- 5.3.5 EU nutrition and health claims -- 5.3.6 Types of health claims -- 5.4 The USA's legislative situation on probiotics and related health claims -- 5.4.1 Claims and labelling in the USA -- 5.4.2 The role of the Federal Trade Commission (FTC) and legal challenges -- 5.5 The Canadian legislative situation regarding health claims and functional foods -- 5.5.1 Background -- 5.5.2 Health claims on foods in Canada -- 5.5.3 Probiotic claims -- 5.6 Health foods and functional foods in China -- 5.6.1 Introduction -- 5.6.2 Chinese legislative structures -- 5.6.3 The healthy (functional) foods sector in China and its regulation -- 5.6.4 Types of health claims in China and their approval -- 5.6.5 China's probiotic market size and potential -- 5.7 Codex Alimentarius Commission (CAC) -- 5.7.1 Background -- 5.7.2 Acceptance of Codex standards and their role in the World Trade Organisation (WTO) -- 5.7.3 Codex and food‐labelling claims -- 5.7.4 Codex standard for fermented milks -- 5.8 Some conclusions and possible future legislative prospects for probiotics -- Acknowledgements -- References -- Chapter 6 Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures -- 6.1 Introduction -- 6.2 Classification -- 6.3 Phenotypic methods -- 6.3.1 Differential plating -- 6.3.2 Carbohydrate fermentation-based methods -- 6.3.3 Spectroscopic methods -- 6.3.4 Fluorescence dyes-based methods -- 6.4 Genetic methods -- 6.4.1 Polymerase chain reaction-based methods -- 6.4.2 DNA banding pattern-based methods -- 6.4.3 DNA sequencing-based methods -- 6.4.4 Probe hybridisation methods -- 6.5 Conclusions -- References -- Chapter 7 Prebiotic Ingredients in Probiotic Dairy Products. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 7.1 Introduction -- 7.2 Criteria for an ingredient to be classified as a prebiotic -- 7.3 Health benefits of prebiotics and their mechanisms of action -- 7.3.1 Short-chain fatty acids and human metabolism -- 7.3.2 Mineral absorption -- 7.3.3 Energy intake and appetite regulation -- 7.3.4 Lipid metabolism -- 7.3.5 Immune function modulation of prebiotics -- 7.3.6 Colorectal cancer risk and prebiotics -- 7.3.7 Gut permeability -- 7.3.8 Colon motility and faecal bulking with application to constipation -- 7.4 Inulin-type fructans as prebiotics -- 7.4.1 Determination of inulin-type fructans -- 7.4.2 Production of inulin-type fructans -- 7.4.3 Physical and chemical characteristics of inulin-type fructans and application in the food industry -- 7.4.4 Prebiotic effects of inulin-type fructans -- 7.4.5 Health benefits of inulin-type fructans -- 7.5 Galactooligosaccharides as prebiotics -- 7.5.1 Production and determination of galactooligosaccharides -- 7.5.2 Application of galactooligosaccharides in the food industry -- 7.5.3 The prebiotic effect of galactooligosaccharides -- 7.5.4 Infant nutrition and galactooligosaccharides -- 7.5.5 Health benefit of galactooligosaccharides -- 7.6 Resistant starch and other glucose‐based non‐digestible carbohydrates -- 7.7 Xylooligosaccharides -- 7.8 Other potential prebiotics candidates and summary -- References -- Chapter 8 An Overview of Probiotic Research: Human and Mechanistic Studies -- 8.1 Mechanisms underlying probiotic effects -- 8.1.1 Probiotic effects on the gut microbiota and its metabolites -- 8.1.2 Probiotic immune modulation -- 8.1.3 Probiotic effects on gut barrier function -- 8.1.4 Probiotics and the gut-brain axis -- 8.1.5 Probiotic mechanisms in the urogenital tract -- 8.1.6 Survival of the gut microbiota through the gut -- 8.2 Probiotic human studies: gastrointestinal conditions. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 8.2.1 Inflammatory bowel disease (IBD) -- 8.2.2 Irritable bowel syndrome (IBS) -- 8.2.3 Constipation -- 8.2.4 Diarrhoeal diseases -- 8.2.5 Paediatric conditions -- 8.3 Probiotic research: human studies investigating extra-intestinal conditions -- 8.3.1 Common infectious diseases -- 8.3.2 Allergic diseases -- 8.3.3 Urogenital conditions -- 8.3.4 Obesity-related disease -- 8.3.5 Liver disease -- 8.3.6 Cancer -- 8.3.7 Immune disorders: HIV -- 8.3.8 Trials investigating aspects of the gut-brain axis -- 8.4 Conclusions -- References -- Chapter 9 Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria -- 9.1 Introduction -- 9.2 Vitamin production by probiotic bacteria -- 9.2.1 Background -- 9.2.2 Folate -- 9.2.3 Vitamin B12 -- 9.2.4 Riboflavin and thiamine -- 9.2.5 Vitamin K -- 9.3 Exopolysaccharides (EPS) production by probiotic bacteria -- 9.3.1 Introduction -- 9.3.2 Classification of exopolysaccharides -- 9.3.3 Health benefits of exopolysaccharides -- 9.4 Production of bacteriocins by probiotic cultures -- 9.4.1 Background -- 9.4.2 Production of antimicrobials as a probiotic trait -- 9.4.3 Classification of bacteriocins -- 9.4.4 Antimicrobial potential of Lactobacillus spp. -- 9.4.5 Antimicrobial potential of Bifidobacterium spp. -- 9.4.6 Other lactic acid bacteria species with antimicrobial potential -- 9.5 Overall conclusions -- Acknowledgements -- References -- Chapter 10 Future Development of Probiotic Dairy Products -- 10.1 Developments in the probiotic field in the European Union (EU) -- 10.2 The current probiotic market and its trends -- 10.3 Recent developments in the probiotic research -- 10.4 Future target areas for research and conclusion -- References -- Index -- EULA. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Dairy products in human nutrition. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Thomas, Linda V. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Tamime, Adnan Y. |
| Title | Probiotic Dairy Products |
| Place, publisher, and date of publication | Newark : John Wiley & Sons, Incorporated,c2018 |
| International Standard Book Number | 9781119214106 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Society of Dairy Technology Series |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5144401">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5144401</a> |
| Public note | Click to View |
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