This book will be relevant for clinicians and dieticians that wish
to have the most up-to-date knowledge on food sciences.
Additionally, it is useful for academics with expertise in
metabolism, product development and/or R&D heads in the
pharmaceutical industry and food industry. Written by selected
professors and researchers, experts in nutrition and microbiology.
The information is essential to food and nutrition professionals to
expand the research and the related industries to develop food,
nutritional, and supplement products that benefit the microbiome
and health. This book's marketability is wide to general and
professional readers and food- and nutrition-related industries.
Provides a holistic approach to the subject of diet and prebiotics
that considers both clinicians and researchers. Explains advances
in food science establishing healthy gut models for dietary
prebiotics, describes the current technologies that are used to
uncover the interaction between probiotics and prebiotics. Contains
information on the microbiome and its relationship with diets and
supplements that may offer innovative strategies for food product
development.
General
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