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.
General
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