BOOKS

One new IFT Press book is now available from Wiley-Blackwell.

Nondigestible Carbohydrates and Digestive Health , edited by Teri M. Paeschke and William R. Aimutis (ISBN: 978-0-8138-1762-0. 2011. 338 pp.), presents comprehensive information about the role that certain types of carbohydrates play in digestive health. These carbohydrates, called nondigestible carbohydrates, move through the stomach and small intestine to reach the colon intact or only partly digested. They include prebiotics such as fructo-, galacto-, and xylo-oligosaccharides, as well as fermentable carbohydrates such as pectin, arabinoxylans, and resistant starch, and are said to enhance immune health, mineral adsorption, and colon health.

The book was developed from symposia presented at the 2008 IFT Annual Meeting & Food Expo®. The symposia covered the relations between carbohydrates and digestive health, and the authors of the book chapters—all of whom are internationally recognized experts on the topic—were asked to expand on this information. “We intentionally challenged the authors to give us different perspectives in their areas, and even to add ‘a little edge’ to some theories if they so chose,” wrote Paeschke and Aimutis in the book’s Preface.

The book’s features include analysis of current research on nondigestible carbohydrates, a focus on the opportunities to deliver digestive health benefits by formulating with fibers and other novel carbohydrate ingredients, and more.

The book is intended for use by product developers who formulate products with fiber and need information on the nutritional aspects of these carbohydrates, as well as by nutrition scientists who require a more thorough background on carbohydrates and their role in digestive health.

Paeschke has worked for PepsiCo, Cargill, Sara Lee, NutraSweet, and Kelco in a variety of product development and research positions and as a consultant for many small food companies. She is the author of articles on ingredient functionality, hydrocolloids, fiber, and satiety, and is co-author on many patent applications. Aimutis, Research Fellow for Cargill, has worked for several food ingredient and consumer packaged goods companies for more than 25 years. He has published information on dairy bioactive proteins, intestinal microbial ecology, hydrocolloids, and satiety.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs.

Topics of future books in the series include nanoscience and nanotechnology, food laws and regulations, food ingredients for the global market, nonthermal processing technologies, fats and oils, proteins and peptides, and dairy ingredients.

IFT members receive a 20% discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/Books links.

For more information, call 877-762-2974, or visit www.wiley.com/go/ift.

Manuscript proposals may be sent to David McDade, Senior Commissioning Editor, at [email protected] 44-1865-47-6546).