0
Your cart

Your cart is empty

Browse All Departments
  • All Departments
Price
  • R2,500 - R5,000 (3)
  • -
Status
Brand

Showing 1 - 3 of 3 matches in All Departments

Colonic Microbiota, Nutrition and Health (Hardcover, 1999 ed.): G.R. Gibson, M.B. Roberfroid Colonic Microbiota, Nutrition and Health (Hardcover, 1999 ed.)
G.R. Gibson, M.B. Roberfroid
R4,528 Discovery Miles 45 280 Ships in 10 - 15 working days

1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.

Prebiotics - Development and Application (Hardcover): G.R. Gibson Prebiotics - Development and Application (Hardcover)
G.R. Gibson
R4,424 Discovery Miles 44 240 Ships in 12 - 19 working days

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.

Colonic Microbiota, Nutrition and Health (Paperback, Softcover reprint of hardcover 1st ed. 1999): G.R. Gibson, M.B. Roberfroid Colonic Microbiota, Nutrition and Health (Paperback, Softcover reprint of hardcover 1st ed. 1999)
G.R. Gibson, M.B. Roberfroid
R4,355 Discovery Miles 43 550 Ships in 10 - 15 working days

1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.

Free Delivery
Pinterest Twitter Facebook Google+
You may like...
Men in My Kitchen
Linda Lines Hardcover R1,047 Discovery Miles 10 470
Conservative Religion and Mainstream…
Stefan Gelfgren, Daniel Lindmark Hardcover R3,374 Discovery Miles 33 740
Die Storieverteller (L15&16) Graad 3…
Jill Eggleton R99 R92 Discovery Miles 920
Antimicrobial Dressings - The Wound Care…
Raju Khan, Sorna Gowri Paperback R4,032 R3,655 Discovery Miles 36 550
Sustainable Alternatives for Aviation…
Abu Yousuf, Cristina Gonzalez-Fernandez Paperback R3,843 Discovery Miles 38 430
Dinosaurs, Diamonds And Democracy - A…
Francis Wilson Paperback  (2)
R248 Discovery Miles 2 480
Resilient - Restoring Your Weary Soul In…
John Eldredge Paperback R329 R302 Discovery Miles 3 020
Sedation and Monitoring in…
John Vargo Hardcover R2,651 Discovery Miles 26 510
A Sourcebook of Nineteenth-Century…
Mark J. Anderson Hardcover R1,356 Discovery Miles 13 560
Algal Biorefineries - Volume 1…
Rakesh Bajpai, Ales Prokop, … Hardcover R4,414 Discovery Miles 44 140

 

Partners