Functional Foods and Gut Microbiome

Functional Foods and Gut Microbiome covers the concept of probiotics, prebiotics and synbiotics along with their potential as functional foods for improved gut microbiome and health. A significant part of the population is consuming various probiotics in form of traditional fermented food or commercial supplements.

The use of probiotics along with prebiotics and synbiotics has increased in recent times due to increase in public awareness on functional foods. Recent advances in management of disorders and diseases with functional foods are discussed.

This book is useful tool for graduate students, PhD scholars as core subject and information source. Researchers, academicians and dieticians, biochemists, microbiologists, biotechnologists and other life science disciplines will find it useful for their concept, update and recent information.

• Health benefits and mechanism of action associated with probiotics, prebiotics and synbiotics.

Dr. Mukesh Yadav: Currently working as Associate Professor at Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India. He got his B.Sc. and M.Sc. Degree in Biotechnology from M.D. University, Rohtak, India. He completed his Ph.D. degree in Microbial Biotechnology from Punjabi University, Patiala, India. He is working in the area of microbial biotechnology specifically emphasizing on fermentation technology, food biotechnology, industrial enzymes and microbial metabolites of industrial importance. He has published more than 100 articles in various reputed Journals. He has also edited and authored six books on Microbial Biotechnology related aspects (Industrial Biotechnology, Microbial Enzymes for Food Industries, Medical Microbiology, Therapeutic Potential of Flavonoids and Instrumentation). He is serving as member of editorial board of various International Journals. He wishes to contribute to the development of science and technology in the developing world.

Dr. Nirmala Sehrawat: Currently working as Associate Professor at Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India. He got his M.Sc. and Ph.D. Degree in Biotechnology from M.D. University, Rohtak, India. He is working in the area of functional foods, probiotics, legumes production, plant metabolites of industrial importance and plant biotechnology. He has oublished more than 120 articles and book chapters. He has also edited and authored books in Industrial Biotechnology, Microbial Enzymes for Food Industries, Therapeutic Potential of Flavonoids and Instrumentation. He is working as editor and reviewer for various International Journals. He regularly connects with scientific peoples through various professional bodies and societies related to biotechnology.