Isbn: 9783845470450 - assessment the probiotic properties of some microbial strains: in vitro model for assesment the probiotic properties of some microbial strains, m.sc., cairo univ., fac. of agric., egypt (6 risultati)

Taschenbuch. Condizione: Neu. Assessment the Probiotic Properties of Some Microbial Strains | In vitro model for assesment the probiotic properties of some microbial strains, [.]., Cairo Univ., Fac. of Agric., Egypt | Fouad M. F. Elshaghabee (u. a.) | Taschenbuch | 156 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783845470450 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Probiotics are live microbial strains that, when applied in adequate doses affects the composition of gastrointestinal tract (GIT) microflora and extends a range of host benefits which so far claimed to be: pathogens interference, immune system stimulation and immunomodulation, antimutagenic activities, alleviation of symptoms of lactose intolerance and reduction of cholesterol. Probiotics selected for commercial use in foods and in therapeutics must retain the characteristics for which they are originally selected. These include characteristics for growth and survival during manufacture and after consumption,and during transit through the gastrointestinal tract. Probiotic microencapsulation offers a potential way of improving the survival of probiotics during manufacture and storage of functional dairy products and during GIT transition. Using nonviable instead of viable probiotics would have economic advantages in terms of longer shelflife and reduced requirements for refrigerated storage. This book aims to use a simple in vitro model for evaluation any microbial strains for their probiotic properties which reflect to increase the therapeutic effect of dairy products. 156 pp. Englisch.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Elshaghabee Fouad M. F.Mr. Fouad M.F. Elshaghabee is an assistant lecturer, M.Sc. he specialized in functional & nutraceutical food. Dr.Samia El-Dieb is a professor since 2002. She specialized in dairy chemistry and nutrition. Dr. Fa.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Probiotics are live microbial strains that, when applied in adequate doses affects the composition of gastrointestinal tract (GIT) microflora and extends a range of host benefits which so far claimed to be: pathogens interference, immune system stimulation and immunomodulation, antimutagenic activities, alleviation of symptoms of lactose intolerance and reduction of cholesterol. Probiotics selected for commercial use in foods and in therapeutics must retain the characteristics for which they are originally selected. These include characteristics for growth and survival during manufacture and after consumption,and during transit through the gastrointestinal tract. Probiotic microencapsulation offers a potential way of improving the survival of probiotics during manufacture and storage of functional dairy products and during GIT transition. Using nonviable instead of viable probiotics would have economic advantages in terms of longer shelflife and reduced requirements for refrigerated storage. This book aims to use a simple in vitro model for evaluation any microbial strains for their probiotic properties which reflect to increase the therapeutic effect of dairy products.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 156 pp. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Probiotics are live microbial strains that, when applied in adequate doses affects the composition of gastrointestinal tract (GIT) microflora and extends a range of host benefits which so far claimed to be: pathogens interference, immune system stimulation and immunomodulation, antimutagenic activities, alleviation of symptoms of lactose intolerance and reduction of cholesterol. Probiotics selected for commercial use in foods and in therapeutics must retain the characteristics for which they are originally selected. These include characteristics for growth and survival during manufacture and after consumption,and during transit through the gastrointestinal tract. Probiotic microencapsulation offers a potential way of improving the survival of probiotics during manufacture and storage of functional dairy products and during GIT transition. Using nonviable instead of viable probiotics would have economic advantages in terms of longer shelflife and reduced requirements for refrigerated storage. This book aims to use a simple in vitro model for evaluation any microbial strains for their probiotic properties which reflect to increase the therapeutic effect of dairy products. …