Books discuss prebiotics; Food texture

Food Oligosaccharides: Production, Analysis and Bioactivity, edited by F. Javier Moreno and María Luz Sanz (ISBN: 978-1-118-42649-4), 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 t…