Food Oligosaccharides: Production, Analysis and Bioactivity
An IFT Press Book
This book discusses ways in which the introduction of bioactive oligosaccharides into foods can produce digestive health benefits. Oligosaccharides can be introduced into a wide range of items, making them potentially useful in a variety of applications, both within the food industry as well as areas such as pharmaceuticals, bioenergy, and environmental science. In this title, the authors divide their discussion into three sections: production and bioactivity of oligosaccharides, analysis, and prebiotics in food formulation. They intend this book to function as a comprehensive reference on naturally occurring and synthesized oligosaccharides so that professionals can easily select and use these components in their products, and they also examine practical issues these professionals may face when incorporating prebiotic oligosaccharides into foods. This title may be of particular interest to food researchers, nutritionists, and those with an interest in functional foods.
- F. Javier Moreno (Editor), María Luz Sanz (Editor)
- ISBN: 978-1-118-42649-4
- 552 pages
- May 2014, Wiley-Blackwell
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