The Gut Microbiome: Bench to Table

Autor Vivian C.H. Wu
en Limba Engleză Paperback – 16 dec 2022
This book analyzes research on how the microbiome is affected by nutrients and how dietary modifications can alter the microbiome with associated effects on health and well-being.
Citește tot Restrânge

Preț: 30829 lei

Preț vechi: 32451 lei

Puncte Express: 462

Preț estimativ în valută:
5905 6480$ 5110£

Carte disponibilă

Livrare economică 21 decembrie 23 - 04 ianuarie 24
Livrare express 12-16 decembrie pentru 3071 lei

Preluare comenzi: 021 569.72.76


ISBN-13: 9781032295435
ISBN-10: 1032295430
Pagini: 266
Ilustrații: 7 Tables, black and white; 3 Line drawings, color; 7 Halftones, color; 1 Halftones, black and white; 10 Illustrations, color; 1 Illustrations, black and white
Dimensiuni: 321 x 219 x 18 mm
Greutate: 0.46 kg
Editura: Taylor & Francis Ltd.


This book will be relevant for clinicians and dieticians that wish to have the most up-to-date knowledge on food sciences. Additionally, it is useful for academics with expertise in metabolism, product development and/or R&D heads in the pharmaceutical industry and food industry. Written by selected professors and researchers, experts in nutrition and microbiology.

The information is essential to food and nutrition professionals to expand the research and the related industries to develop food, nutritional, and supplement products that benefit the microbiome and health. This book's marketability is wide to general and professional readers and food- and nutrition-related industries. Provides a holistic approach to the subject of diet and prebiotics that considers both clinicians and researchers.

Explains advances in food science establishing healthy gut models for dietary prebiotics, describes the current technologies that are used to uncover the interaction between probiotics and prebiotics. Contains information on the microbiome and its relationship with diets and supplements that may offer innovative strategies for food product development.

Notă biografică

Vivian C.H. Wu, Ph.D., Professor Research Leader
Produce Safety and Microbiology Research Unit USDA-ARS Western Regional Research Center
Dr. Vivian C.H. Wu is the Research Leader of the Produce Safety and Microbiology Research Unit, one of the six Research Units at the U.S. Dept. of Agriculture (USDA)-Agriculture Research Service (ARS) Western Regional Research Center in Albany, California. Before joining USDA ARS, Dr. Wu served as a Full Professor at the University of Maine, where she led the Pathogenic Microbiology Laboratory. Dr. Wu and her team¿s cutting-edge science have immensely benefitted the food sector and have significantly impacted food supplies and public health. Dr. Wu received a multitude of awards, including the 2012 International Bimbo Pan-American Nutrition, Food Science and Technology Award for her achievement in the development of biosensors, the 2012 Distinguished Service Award from the Chinese American Food Society for her service contribution to society, and 2019 USDA Technology Transfer Innovation Fund Award for the commercialization of her biosensors. She received the Chinese American Food Society (CAFS) Professional Achievement Award in 2020. Dr. Wu received National Chung-Hsing University Distinguished Alumni Achievement Award in 2020 for her outstanding professional achievement. She received the 2022 Institute of Food Technologists (IFT) Achievement Award in Microbial Research for Food Safety in Honor of Gerhard J. Haas for her innovative research into the microbial aspects of food safety. Her research accomplishments have also been translated into successfully training undergraduate and graduate students and postdoctoral research scientists. Dr. Wu is the Editor-in-Chief of the Journal of Food Safety.


Part I: T0 Benchwork, including techniques for microbiome studies
1. .
Part II: T1: Pre-clinical animal studies, and safety and efficacy trial in humans
3. Microbiome and Nutrition ¿ Why do we care? ¿Discussing a complex relationship¿.
5. Dietary modulation of the gut microbiota by cultured products. (pending)
Part III: T2-3 Effectiveness trials in general population and regulatory limitations
9. Challenge, future research, and influence in food science and product development