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Diet, Microbiome and Health.

Contributor(s): Grumezescu, Alexandru Mihai | Holban, Alina Maria.
Series: Handbook of Food Bioengineering, Vol. 11. Publisher: LONDON : Academic Press, 2018Description: xxvi, 499p ; illus. ; pbk.ISBN: 9780128114407.Subject(s): Home Economics | Biotic communities | Intestines-Microbiology | Gastrointestinal system-MicrobiologyDDC classification: 612.3
Contents:
Section 1: State of the Art and Applications --S︣ection 2: Probiotics and Prebiotics --S︣ection 3: Nutritional Aspects --S︣ection 4: Health, Disease, and Therapy --S︣ection 5: Function and Safety.
Summary: Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 612.3 HOL (Browse shelf(Opens below)) Available T39630
Total holds: 0

Section 1: State of the Art and Applications --S︣ection 2: Probiotics and Prebiotics --S︣ection 3: Nutritional Aspects --S︣ection 4: Health, Disease, and Therapy --S︣ection 5: Function and Safety.

Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.

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