In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors.
Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource.
Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.
About the Editors
Professor Parmjit Singh Panesar is working as Professor & Dean, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (Deemed University: Established by Govt. of India), Longowal, Punjab. India.
His research is focused in the area of food biotechnology especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, value addition of agro-industrial wastes, green extraction of bioactives.
He has published more than 130 international/national scientific papers, 50 book reviews in peer-reviewed journals, 31 chapters and has authored/edited 7 books.
Dr Anil Kumar Anal is Head of the Department of Food Agriculture and Bioresources, and Associate Professor in Food and Bioprocess Technology at the Asian Institute of Technology (AIT), Thailand. His background expertise is in food and nutrition security, food safety, food processing and preservation, valorization as well as bioprocessing of herbs, natural resources including traditional and fermented foods, microorganisms, Agro-industrial waste to fork and value addition including its application in various food, feed, and biomedical applications.
Dr. Anil has authored 9 patents (US, World Patents, EU, Canadian and Indian); more than 140 referred international journal articles, 33 book chapters, one authored book, four edited books and several papers in International conference proceedings.
