Prebiotics

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: Development and Application is a one-volume account of the emerging area of prebiotics – non-digestible food ingredients that stimulate the growth and activity of beneficial bacteria in the colon. Prebiotics can be incorporated into many foodstuffs to improve the health of the individual and are receiving much commercial interest. The book takes a broad view of prebiotics from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. Contents include: an introduction to the prebiotic concept and its development the synthesis and manufacture of prebiotics testing for prebiotic effects fructans, galactans, lactulose and other prebiotic forms prebiotic intervention for improving animal and human health sectors for prebiotic foods development and commercialisation issues future developments Prebiotics: Development and Application is an essential guide to this emerging technology for researchers, students and practitioners of food science, biotechnology, nutrition, microbiology, dietary health and food processing. 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.

Collectif (Auteur) - Verschenen op 01/10/2006 bij John Wiley & Sons Inc.