Nondigestible Carbohydrates and Digestive Health
Institute of Food Technologists Series
1. Auflage November 2010
352 Seiten, Hardcover
Wiley & Sons Ltd
Kurzbeschreibung
Featuring authors from academia as well as industry, Nondigestible Carbohydrates and Digestive Health provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications. Nondigestible Carbohydrates and Digestive Health provides an in-depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates.
Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications. This book provides an in-depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates.
Key features:
* Analyzes the most active fields of research currently performed on nondigestible carbohydrates
* Focuses on the growing opportunity to deliver digestive health benefits through fibers and other novel carbohydrates
* Authors include highly recognized researchers from academe and industry experts
* Explores new possibilities in prebiotics and fermentable carbohydrates
Contributors.
Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives (Teri M. Paeschke and William R. Aimutis).
Chapter 2 The Gastrointestinal Tract and its Microflora (William R. Aimutis and Kayla Polzin).
Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract (Marie-Claire Arrieta, Jon Meddings and Catherine J. Field).
Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers (Michael J. Keenan, Jun Zhou, Reshani Senevirathene, Marlene Janes and Roy J. Martin).
Chapter 5 Animal, In Vitro, and Cell Culture Models to Study the Role of Dietary Fibers in the Gastrointestinal Tract of Humans (Trevor A. Faber and George C. Fahey, Jr.).
Chapter 6 Impact of Fiber on Gastrointestinal Microbiota (Koen Venema).
Chapter 7 Fermentable Carbohydrates and Digestive Health (Joanne Slavin).
Chapter 8 Overview of Dietary Fiber and its Influence on Gastrointestinal Health (Devin J. Rose and Bruce R. Hamaker).
Chapter 9 Toward Second-Generation Carbohydrate Functional Food Ingredients (Robert A. Rastall).
Chapter 10 Whole Grains and Digestive Health (Isabel Bondia-Pons, Jenni Lappi, Emilia Selinheimo, Marjukka Kolehmainen, Hannu Mykk¨anen, and Kaisa Poutanen).
Chapter 11 Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential (Maria Stewart).
Chapter 12 Development and Evaluation Bimuno(r), a Novel Second-Generation Prebiotic Galactooligosaccharide Mixture (George Tzortis).
Chapter 13 Concluding Remarks: Gastrointestinal Health and Nondigestible Carbohydrates (William R. Aimutis and Teri M. Paeschke).
Appendix Nondigestible Carbohydrates: Structure and Sources.
Index.
William R. Aimutis, PhD, serves as Research Fellow for Cargill, Inc. He is currently the Director for Global Food Research in North America, and previously worked for various food ingredient and consumer packaged goods companies for over 25 years. Dr. Aimutis is well-published in areas regarding dairy bioactive proteins, intestinal microbial ecology, hydrocolloids, and satiety. Dr. Aimutis is very active with the Institute of Food Technologists and American Dairy Science Association where he served in several leadership roles, and is a Distinguished Alumnus of Purdue University.
