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Handbook of Prebiotics and Probiotics Ingredients

Health Benefits and Food Applications

Edited by: Susan Sungsoo Cho , E. Terry Finocchiaro

Print publication date:  November  2009
Online publication date:  November  2009

Print ISBN: 9781420062137
eBook ISBN: 9781420062151
Adobe ISBN:

10.1201/9781420062151
 Cite  Marc Record

Book description

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications comprehensively explores these variables and highlights the most current biological research and food applications.

In this volume, a team of experts offers insight into the many facets of these products, describing the prebiotic, probiotic, and synbiotic applications in use today as well as those currently being studied. The book first examines the sources of prebiotics and probiotics and then describes the physiological functions of both products. The contributors discuss promising applications for a plethora of disorders, including inflammatory bowel disease, pediatric diarrhea, cancer, and various chronic diseases.

The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications contains chapters contributed by experts from around the world. The book takes a global perspective, providing a thorough reference for product developers and regulatory agencies, as well as for nutritionists and forward-thinking professionals.

Table of contents

Chapter  1:  Analysis of Dietary Fiber and Nondigestible Carbohydrates Download PDF
Chapter  2:  Short-Chain Fructo-Oligosaccharide A Low Molecular Weight Fructan  Download PDF
Chapter  3:  Inulin and Oligosaccharides A Special Focus on Human Studies  Download PDF
Chapter  4:  Galacto-Oligosaccharides Download PDF
Chapter  5:  Functional Disaccharides Lactulose, Lactitol, and Lactose  Download PDF
Chapter  6:  Natural Resistant Starches as Prebiotics and Synbiotics Download PDF
Chapter  7:  AGE, ALE, RAGE, and Disease A Food Perspective  Download PDF
Chapter  8:  Lactic Acid Bacteria and Plant Fibers Treatment in Acute and Chronic Human Disease  Download PDF
Chapter  9:  Probiotics Recent Human Studies Using Lactobacillus casei strain Shirota  Download PDF
Chapter  10:  Prebiotics and Lipid Metabolism Download PDF
Chapter  11:  Fermentation of Prebiotics and Short-Chain Fatty Acid Production Download PDF
Chapter  12:  Probiotics and Prebiotics in Inflammatory Bowel Disease Download PDF
Chapter  13:  Prebiotics and Probiotics in Pediatric Diarrheal Disorders Download PDF
Chapter  14:  Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics Download PDF
Chapter  15:  Prebiotics and Probiotics in Infant Formulae Download PDF
Chapter  16:  Probiotics and Prebiotics in Elderly Individuals Download PDF
Chapter  17:  Prebiotics and Probiotics in Companion Animal Nutrition Download PDF
Chapter  18:  Probiotics Potential Pharmaceutical Applications Download PDF
prelims Download PDF
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