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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
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Searching... | 30000010265750 | RM666.P835 H36 2010 | Open Access Book | Book | Searching... |
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Summary
Summary
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.
Author Notes
Susan Sungsoo Cho is a well-known expert in the field of dietary fiber research. She is the director of the consulting firm, NutraSource, Inc. in Laurel, Maryland. Terry Finocchiaro is the director of nutrition research and development at National Starch Food Innovation in Bridgewater, New Jersey.
Table of Contents
Preface | p. ix |
Acknowledgments | p. xi |
The Editors | p. xiii |
Contributors | p. xv |
Chapter 1 Analysis of Dietary Fiber and Nondigestible Carbohydrates | p. 1 |
Part I Sources and Prebiotics | |
Chapter 2 Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan | p. 13 |
Chapter 3 Inulin and Oligosaccharides: A Special Focus on Human Studies | p. 43 |
Chapter 4 Galacto-Oligosaccharides | p. 75 |
Chapter 5 Functional Disaccharides: Lactulose, Lactitol, and Lactose | p. 95 |
Chapter 6 Natural Resistant Starches as Prebiotics and Synbiotics | p. 123 |
Chapter 7 AGE, ALE, RAGE, and Disease: A Food Perspective | p. 139 |
Part II Sources of Probiotics | |
Chapter 8 Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human Disease | p. 163 |
Chapter 9 Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota | p. 193 |
Part III Physiological Functions of Prebiotics and Probiotics | |
Chapter 10 Prebiotics and Lipid Metabolism | p. 209 |
Chapter 11 Fermentation of Prebiotics and Short-Chain Fatty Acid Production | p. 221 |
Chapter 12 Probiotics and Prebiotics in Inflammatory Bowel Disease | p. 233 |
Chapter 13 Prebiotics and Probiotics in Pediatric Diarrheal Disorders | p. 259 |
Chapter 14 Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics | p. 273 |
Chapter 15 Prebiotics and Probiotics in Infant Formulae | p. 293 |
Chapter 16 Probiotics and Prebiotics in Elderly Individuals | p. 341 |
Chapter 17 Prebiotics and Probiotics in Companion Animal Nutrition | p. 355 |
Chapter 18 Probiotics: Potential Pharmaceutical Applications | p. 381 |
Index | p. 417 |