Handbook of Prebiotics and Probiotics Ingredients Health Benefits and Food Applications

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications comprehensively explores these variables and highlights the most current biological research and food applications. In this volume, a team of experts offers insight into the many facets of these products, describing the prebiotic, probiotic, and synbiotic applications in use today as well as those currently being studied. The book first examines the sources of prebiotics and probiotics and then describes the physiological functions of both products. The contributors discuss promising applications for a plethora of disorders, including inflammatory bowel disease, pediatric diarrhea, cancer, and various chronic diseases. The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications contains chapters contributed by experts from around the world. The book takes a global perspective, providing a thorough reference for product developers and regulatory agencies, as well as for nutritionists and forward-thinking professionals.

Analysis of Dietary Fiber and Nondigestible Carbohydrates, B. W. LiSOURCES OF PREBIOTICSShort-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan, A. M. Birkett and C. C. FrancisInulin and Oligosaccharides: A Special Focus on Human Studies, D. Paineau, F. Respondek, and Y. BouhnikGalacto-Oligosaccharides, A. Nauta, A. M. Bakker-Zierikzee, and M. H. C. SchotermanFunctional Disaccharides: Lactulose, Lactitol, and Lactose, A. SzilagyiNatural Resistant Starches as Prebiotics and Synbiotics, S. Cho and E. T. FinocchiaroAGE, ALE, RAGE, and Disease—A Food Perspective, S. BengmarkSOURCES OF PROBIOTICSLactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human Disease, S. BengmarkProbiotics: Recent Human Studies Using Lactobacillus casei strain Shirota, T. HoriPHYSIOLOGICAL FUNCTIONS OF PREBIOTICS AND PROBIOTICSPrebiotics and Lipid Metabolism, J. E. TeitelbaumFermentation of Prebiotics and Short-Chain Fatty Acid Production, J. M. W. Wong, C. C. K. Kendall, and D. J. A. JenkinsProbiotics and Prebiotics in Inflammatory Bowel Disease, L. Prisciandaro, G. S. Howarth, and M. S. GeierPrebiotics and Probiotics in Pediatric Diarrheal Disorders, R. J. YoungAnticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics, S. Jain, M. Yadav, S. Menon, H. Yadav, and F. MarottaPrebiotics and Probiotics in Infant Formulae, G. Boehm, R. Wind, and J. KnolProbiotics and Prebiotics in Elderly Individuals, R. Satokari, R. Rantanen, K. Pitkälä, and S. SalminenPrebiotics and Probiotics in Companion Animal Nutrition, B. M. Vester and G. C. Fahey, Jr.Probiotics: Potential Pharmaceutical Applications, I. P. Kaur, A. Kuhad, A. Garg, and K. ChopraINDEX

Susan Sungsoo Cho is a well-known expert in the field of dietary fiber research. She is the director of the consulting firm, NutraSource, Inc. in Laurel, Maryland. Terry Finocchiaro is the director of nutrition research and development at National Starch Food Innovation in Bridgewater, New Jersey.