000			03275cam a22003858i 4500
003			OSt
005			20220303133004.0
008			170619s2017 nju b 001 0 eng
010			_a2017029408
020			_a9781119214106 (hardback)
040			_cCvSU Main Campus Library _erda
041			_aeng
050	0	0	_aQR121 _bP94 2018
245	0	0	_aProbiotic dairy products / _cedited by Adnan Y. Tamime, Linda V. Thomas.
250			_aSecond edition.
260			_aHoboken, NJ : _bWiley, _cc2018.
300			_axx, 410 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	0		_aSociety of dairy technology
504			_aIncludes bibliographical references and index.
505			_aMicrobiota of the human gut -- Probiotics: the first 10 000 years -- Genomic characterization of starter cultures and probiotic bacteria -- Production and maintaining viability of probiotic micro-organisms in dairy products -- Current legislation of probiotic products -- Enumeration and identification of mixed probiotic and lactic acid bacteria starter cultures -- Prebiotic ingredients in probiotic dairy products -- An overview of probiotic research: human and mechanistic studies --Production of vitamins, exopolysaccharides and bacteriocins by probiotic bacteria -- Future development of probiotic dairy products.
520			_a"Probiotic Dairy Products, Second Edition, looks at the advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"-- _cProvided by publisher.
520			_a"This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"-- _cProvided by publisher.
541			_aFund 164 _bLinar Educational Materials, Inc. _cPurchased _d11-26-2019 _e77863 _fNEJ _hPHP 10,956.00 _p2017-11-900 _q2017-1-0739
650		0	_aDairy microbiology _99803
650		0	_99804 _aDairy products in human nutrition
650		0	_99805 _aProbiotics
700			_99806 _aTamime, A. Y., _eeditor
700			_99807 _aThomas, Linda V. _eeditor
856			_uhttps://books.google.com.ph/books?id=ypU-DwAAQBAJ&printsec=frontcover&dq=Probiotic%C2%A0dairy%C2%A0products&hl=en&sa=X&redir_esc=y#v=onepage&q=Probiotic%C2%A0dairy%C2%A0products&f=false
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=fa610e88805432253e1cc9933f95da05 _yClick here to view the table of contents
942			_2lcc _cBK
999			_c34281 _d34281