Susan Sungsoo Cho, Terry Finocchiaro
Published November 19, 2009
Reference - 454 Pages - 29 B/W Illustrations
ISBN 9781420062137 - CAT# 62131
For Librarians Available on Taylor & Francis eBooks >>
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.
Analysis of Dietary Fiber and Nondigestible Carbohydrates, B. W. Li
SOURCES OF PREBIOTICS
Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan, A. M. Birkett and C. C. Francis
Inulin and Oligosaccharides: A Special Focus on Human Studies, D. Paineau, F. Respondek, and Y. Bouhnik
Galacto-Oligosaccharides, A. Nauta, A. M. Bakker-Zierikzee, and M. H. C. Schoterman
Functional Disaccharides: Lactulose, Lactitol, and Lactose, A. Szilagyi
Natural Resistant Starches as Prebiotics and Synbiotics, S. Cho and E. T. Finocchiaro
AGE, ALE, RAGE, and Disease—A Food Perspective, S. Bengmark
SOURCES OF PROBIOTICS
Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human Disease, S. Bengmark
Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota, T. Hori
PHYSIOLOGICAL FUNCTIONS OF PREBIOTICS AND PROBIOTICS
Prebiotics and Lipid Metabolism, J. E. Teitelbaum
Fermentation of Prebiotics and Short-Chain Fatty Acid Production, J. M. W. Wong, C. C. K. Kendall, and D. J. A. Jenkins
Probiotics and Prebiotics in Inflammatory Bowel Disease, L. Prisciandaro, G. S. Howarth, and M. S. Geier
Prebiotics and Probiotics in Pediatric Diarrheal Disorders, R. J. Young
Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics, S. Jain, M. Yadav, S. Menon, H. Yadav, and F. Marotta
Prebiotics and Probiotics in Infant Formulae, G. Boehm, R. Wind, and J. Knol
Probiotics and Prebiotics in Elderly Individuals, R. Satokari, R. Rantanen, K. Pitkälä, and S. Salminen
Prebiotics and Probiotics in Companion Animal Nutrition, B. M. Vester and G. C. Fahey, Jr.
Probiotics: Potential Pharmaceutical Applications, I. P. Kaur, A. Kuhad, A. Garg, and K. Chopra