The Gut Microbiome: Bench to Table - Tapa blanda

 
9781032295435: The Gut Microbiome: Bench to Table
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ISBN 10: 1032295430 ISBN 13: 9781032295435
Editorial: CRC Press, 2022

Sinopsis

The influence of the gut microbiome on human health and disease has been established in recent years through advances in high-throughput DNA sequencing. The Gut Microbiome: Bench to Table presents a scientific introduction to this topic, analyzes research on how the microbiome is affected by nutrients, and how dietary modifications can alter the microbiome.

Written by a multidisciplinary team of experts it is divided into three sections. The first section details the current state of laboratory-scale analysis of gut microbiome samples and how we can identify the communities and their functional repertoire. Section II explains the next phase of translational research models such as preclinical, animal studies, proof of concept safety, and efficacy human trials. The third section demonstrates the effectiveness of therapeutic treatments in larger populations. It addresses how diet influences the gut microbiome and presents an array of approaches that have been reported, including a discussion of issues of the safety of probiotics and selected supplements and micronutrients.

This book is essential for clinicians, dietitians and food and nutrition professionals who wish to have the most up-to-date knowledge on food sciences.

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Acerca del autor

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.

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Editorial
CRC Press
Año de publicación
2022
Idioma
Inglés
ISBN 10 
1032295430
ISBN 13 
9781032295435
Encuadernación
Tapa blanda
Número de edición
1
Número de páginas
266
Editor
Wu Vivian C. H.
Contacto del fabricante
Taylor and Francis, GPSR Taylor and Francis
gpsr@taylorandfrancis.com

Taylor & Francis Verlag GmbH, Kaufingerstraße 24
München
80331
Alemania

Otras ediciones populares con el mismo título

9781032295442: The Gut Microbiome: Bench to Table

Edición Destacada

ISBN 10:  1032295449 ISBN 13:  9781032295442
Editorial: CRC Press, 2022
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