Prebiotics: Development and Application is a one-volume account of the emerging area of prebiotics – non-digestible food ingredients that stimulate the growth and activity of beneficial bacteria in the colon.

Prebiotics: Development and Application takes a broad view of prebiotics from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. Contents include:

• an introduction to the prebiotic concept and its development
• the synthesis and manufacture of prebiotics
• testing for prebiotic effects
• fructans, galactans, lactulose and other prebiotic forms
• prebiotic intervention for improving animal and human health
• sectors for prebiotic foods
• development and commercialisation issues
• future developments

Prebiotics: Development and Application is an essential guide to this emerging technology for researchers, students and practitioners of food science, biotechnology, nutrition, microbiology, dietary health and food processing.

Contents

1. Human Colonic Microbiology and the Role of Dietary Intervention: Introduction to Prebiotics
2. Manufacture of Prebiotic Oligosaccharides
3. Inulin-type Fructans as Prebiotics
4. Galacto-oligosaccharides as Prebiotics
5. Emerging Prebiotic Carbohydrates
6. Molecular Microbial Ecology of the Human
7. Dietary Intervention for Improving Human Health: Acute Disorders
8. Dietary Intervention for Improving Human Health: Chronic Disorders
9. Extra Intestinal Effects of Prebiotics and Probiotics
10. Prebiotic Impacts on Companion Animals
11. Prebiotics: Past, Present and Future

Index

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