Nondigestible Carbohydrates and Digestive Health (eBook)
John Wiley & Sons (Verlag)
978-0-470-96181-0 (ISBN)
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
Teri M. Paeschke, PhD, has worked for numerous consumer product and ingredient companies in positions ranging from product development to research. She has worked for PepsiCo, Cargill, Sara Lee Bakery, Nutrasweet, and Kelco. She has also worked as a consultant for numerous smaller companies. Dr. Paeschke has published several articles regarding ingredient functionality, hydrocolloids, fiber, satiety, and is co-author on numerous patent applications. She has been very active within the carbohydrate division of IFT and the rheology division of AACC.
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.
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
Teri M. Paeschke, PhD, has worked for numerous consumer product and ingredient companies in positions ranging from product development to research. She has worked for PepsiCo, Cargill, Sara Lee Bakery, Nutrasweet, and Kelco. She has also worked as a consultant for numerous smaller companies. Dr. Paeschke has published several articles regarding ingredient functionality, hydrocolloids, fiber, satiety, and is co-author on numerous patent applications. She has been very active within the carbohydrate division of IFT and the rheology division of AACC. 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.
Preface ix
Contributors xi
Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives 1
Teri M. Paeschke and William R. Aimutis
Chapter 2 The Gastrointestinal Tract and Its Microflora 15
William R. Aimutis and Kayla Polzin
Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract 37
Marie-Claire Arrieta, Jon Meddings, and Catherine J. Field
Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers 79
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 97
Trevor A. Faber and George C. Fahey, Jr.
Chapter 6 Impact of Fiber on Gastrointestinal Microbiota 125
Koen Venema
Chapter 7 Fermentable Carbohydrates and Digestive Health 165
Joanne Slavin
Chapter 8 Overview of Dietary Fiber and its Influence on Gastrointestinal Health 185
Devin J. Rose and Bruce R. Hamaker
Chapter 9 Toward Second-Generation Carbohydrate Functional Food Ingredients 223
Robert A. Rastall
Chapter 10 Whole Grains and Digestive Health 245
Isabel Bondia-Pons, Jenni Lappi, Emilia Selinheimo, Marjukka Kolehmainen, Hannu Mykkänen, and Kaisa Poutanen
Chapter 11 Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential 273
Maria Stewart
Chapter 12 Development and Evaluation Bimuno¯® a Novel Second-Generation PrebioticGalactooligosaccharide Mixture 295
George Tzortzis
Chapter 13 Concluding Remarks: Gastrointestinal Health and Nondigestible Carbohydrates 313
William R. Aimutis and Teri M. Paeschke
Appendix Nondigestible Carbohydrates: Structure and Sources 321
Index 331
| Erscheint lt. Verlag | 9.6.2011 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Institute of Food Technologists Series | Institute of Food Technologists Series |
| Sprache | englisch |
| Themenwelt | Technik |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Arrangement • Benefits • carbohydrates • Colon • compounds • digestive • Diverse • efficacy • Energy • Enhanced • Food Processing, Production & Manufacture • Food Science & Technology • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Funktionelle Lebensmittel • Health • Herstellung u. Verarbeitung von Lebensmitteln • Immune • ingredients • intestine • known • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • nutritive • provide • Role • SET • Stomach • Sugars • System • Types |
| ISBN-10 | 0-470-96181-3 / 0470961813 |
| ISBN-13 | 978-0-470-96181-0 / 9780470961810 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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