Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications

ISBN-13: 9781420062137 / Angielski / Twarda / 2009 / 454 str.

Susan Sungsoo Cho

Opis

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.

While it is clear that the combination of pre- and probiotics promotes gastrointestinal health and immunity, it is crucial to find them fully compatible with the formulation, processing, packaging, and distribution of functional foods. These technical difficulties have slowed the progress toward functional foods that take advantage of the benefits of these factors in combination. This comprehensive handbook provides up-to-date biological and physiological research findings on various pre- and probiotic ingredients. International experts discuss safety regulations and a wide range of food applications. An appendix offers food labeling guidelines for global suppliers of these products.

Spis treści

Analysis of Dietary Fiber and Nondigestible Carbohydrates. SOURCES OF PREBIOTICS. Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan. Inulin and Oligosaccharides: A Special Focus on Human Studies. Galacto-Oligosaccharides. Functional Disaccharides: Lactulose, Lactitol, and Lactose. Natural Resistant Starches as Prebiotics and Synbiotics. AGE, ALE, RAGE, and Disease—A Food Perspective. SOURCES OF PROBIOTICS. Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human Disease. Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota. PHYSIOLOGICAL FUNCTIONS OF PREBIOTICS AND PROBIOTICS. Prebiotics and Lipid Metabolism. Fermentation of Prebiotics and Short-Chain Fatty Acid Production. Probiotics and Prebiotics in Inflammatory Bowel Disease. Prebiotics and Probiotics in Pediatric Diarrheal Disorders.Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics. Prebiotics and Probiotics in Infant Formulae. Probiotics and Prebiotics in Elderly Individuals. Prebiotics and Probiotics in Companion Animal Nutrition. Probiotics: Potential Pharmaceutical Applications. INDEX.

O autorze

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.