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Handbook of Prebiotics | Hardcover

by Glenn R. Gibson (Editor), Marcel Roberfroid (Editor)

List Price:

$149.95

Available:

Usually ships in 24 hours

Binding:

Hardcover

Publisher:

CRC

Edition:

1st Edition

Page Count:

504 Pages

Publication Date:

January 29, 2008

Sales Rank:

1,513,698st

ACCESSORIES

	Applied Dairy Microbiology, Second Edition (Fos Food Science and Technology) by Elmer H. Marth (Editor), James Steele (Editor) Reference and text providing comprehensive coverage of the latest developments and scientific advances in dairy microbiology, with an emphasis on disease prevention, probiotics, fermented dairy products and regulatory control standards for dairy foods.
	Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) by Seppo Salminen (Editor), Atte von Wright (Editor), Arthur C. Ouwehand (Editor) While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic acid bacteria in order to substantiate much of what was known but never scientifically validated. The editors now feel compelled to offer a new...
	Inulin-Type Fructans: Functional Food Ingredients (Modern Nutrition) by Marcel Roberfroid (Author) Inulin and oligofructose are naturally occurring carbohydrates that have a variety of uses as functional food ingredients. These carbohydrates act as dietary fiber in the digestive system. In addition, inulin and oligofructose are prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines. They also have applications as a sugar substitute and fat replacer. Written by one of the leading researchers in this field, this monograph thoroughly describes these important...

EDITORIAL REVIEWS

Product Description
In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora. Prebiotics are functional foods that improve health by fortifying indigenous probiotics within the gut. This fast-growing area of nutrition and microbiology is rapidly amassing data and answering many questions about the necessity and benefit of such functional foods. Gathering contributions from leading experts in a range of disciplines, Handbook of Prebiotics presents a balanced view of the current knowledge in many different areas of the field. It discusses concept, definition and criteria for classification of a food component as prebiotics It then describes interactions with gut microbiota. Highlighting varying levels of evidence and agreement, the book presents current arguments for and against prebiotic intake. Contributions discuss the biomechanics of prebiotics and their effects on immune status, serum lipid concentrations, mineral bioavailability, and satiety modulation. They consider the health implications of prebiotic intake such as reduced incidence of gastroenteritis and chronic pathogenic gut disorders, including intestinal cancers and inflammatory bowel diseases. Providing well-rounded coverage, the book explores the varying effects of prebiotics in different populations and age groups such as infants and the elderly, as well as livestock and pets. The final chapters describe food avenues and the safety implications for prebiotic use. Spanning several disciplines including food science, nutrition, microbiology, biotechnology, and the health sciences, this seminal work makes a point to include sound research science and well-balanced views on the potential of prebiotics for promoting good health.

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