The prebiotic concept works on the basis that many potentially
health-promoting microorganisms are already present in humans.
Prebiotics are non-digestible food ingredients that stimulate
activity in targeted microorganisms, to improve the health of the
individual. Prebiotics can be incorporated into many foodstuffs
such as beverages, health and sports drinks, infant formulae,
cereals, bread, savoury products and so forth, and are receiving
much commercial interest.
Prebiotics: Development and Application is the first book
to consolidate research in this emerging area of ‘functional
food’ study. The book takes a broad view approach to
prebiotics, from the conceptual stage, definition, production,
evaluation of individual food products and their effect on
microbial flora, and their potential relation to diseases.
The book starts with an introduction to the prebiotic concept
and its development, proceeds to consider the synthesis and
manufacture of prebiotics and testing for prebiotic effects, and
will then consider different forms of prebiotics (e.g. fructans,
galactans, lactulose etc). The book will then look at prebiotic
intervention for improving human health (acute and chronic
disorders) and animal health. The book closes by considering the
sectors for prebiotic foods, development and commercialisation
issues, and future developments.
health-promoting microorganisms are already present in humans.
Prebiotics are non-digestible food ingredients that stimulate
activity in targeted microorganisms, to improve the health of the
individual. Prebiotics can be incorporated into many foodstuffs
such as beverages, health and sports drinks, infant formulae,
cereals, bread, savoury products and so forth, and are receiving
much commercial interest.
Prebiotics: Development and Application is the first book
to consolidate research in this emerging area of ‘functional
food’ study. The book takes a broad view approach to
prebiotics, from the conceptual stage, definition, production,
evaluation of individual food products and their effect on
microbial flora, and their potential relation to diseases.
The book starts with an introduction to the prebiotic concept
and its development, proceeds to consider the synthesis and
manufacture of prebiotics and testing for prebiotic effects, and
will then consider different forms of prebiotics (e.g. fructans,
galactans, lactulose etc). The book will then look at prebiotic
intervention for improving human health (acute and chronic
disorders) and animal health. The book closes by considering the
sectors for prebiotic foods, development and commercialisation
issues, and future developments.
€156.99
Table of Content
List of Contributors.1. Human Colonic Microbiology and the Role of Dietary
Intervention: Introduction to Prebiotics (C.L. Vernazza, B.A.
Rabiu and G.R. Gibson).
2. Manufacture of Prebiotic Oligosaccharides (T. Casci and
R.A. Rastall).
3. Inulin-type Fructans as Prebiotics (J. Van Loo).
4. Galacto-oligosaccharides as Prebiotics (R.A.
Rastall).
5. Emerging Prebiotic Carbohydrates (R. Crittenden).
6. Molecular Microbial Ecology of the Human Gut (K.M. Tuohy
and A.L. Mc Cartney).
7. Dietary Intervention for Improving Human Health: Acute
Disorders (W. Brück).
8. Dietary Intervention for Improving Human Health: Chronic
Disorders (N.R. Bullock and M.R. Jones).
9. Extra Intestinal Effects of Prebiotics and Probiotics (G.
Reid).
10. Prebiotic Impacts on Companion Animals (K.S. Swanson and
G.C. Fahey Jr.).
11. Prebiotics: Past, Present and Future (J. Leach, R.A.
Rastall and G.R. Gibson).
Index.
About the author
Bob Rastall and Glenn Gibson are the authors of Prebiotics: Development and Application, published by Wiley.
Language English ● Format PDF ● Pages 264 ● ISBN 9780470023143 ● File size 2.5 MB ● Editor Bob Rastall & Glenn Gibson ● Publisher John Wiley & Sons ● Published 2006 ● Edition 1 ● Downloadable 24 months ● Currency EUR ● ID 2312392 ● Copy protection Adobe DRM
Requires a DRM capable ebook reader
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