A growing awareness of the relationship between diet and health has led to an increasing demand for food
products that support health beyond simply providing basic nutrition. Digestive
health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive
oligosaccharides into foods can yield health benefits in the gastrointestinal
tract and other parts of the body that are linked via the immune system.
Because oligosaccharides can be added to a wide variety of foodstuffs, there is
much interest within the food industry in incorporating these functional
ingredients into healthy food products. Moreover, other areas such as
pharmaceuticals, bioenergy and environmental science can exploit the
physicochemical and physiological properties of bioactive oligosaccharides too.
There is therefore a considerable demand for a concentrated source of
information on the development and characterization of new oligosaccharides
with novel and/or improved bioactivities.
Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the
naturally occurring and synthesised oligosaccharides, which will enable food
professionals to select and use these components in their products. It is
divided into three sections: (i) Production and bioactivity of
oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The
book addresses classical and advanced techniques to structurally characterize and
quantitatively analyse food bioactive oligosaccharides. It also looks at practical
issues faced by food industry professionals seeking to incorporate prebiotic
oligosaccharides into food products, including the effects of processing on
prebiotic bioavailability. This book is essential reading for food researchers
and professionals, nutritionists and product developers working in the food
industry, and students of Food Science with an interest in functional foods.
Dr F. Javier Moreno, Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain
Dr María Luz Sanz, Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Dr F. Javier Moreno, Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain Dr María Luz Sanz, Institute of General Organic Chemistry, IQOG (CSIC), Madrid, Spain
Contributors
- Agemans, Arnaud
-
BENEO GmbH Obrigheim Germany
- Alonso, José Luis
-
Chemical Engineering Department, University of Vigo (Campus Ourense) Ourense Spain; CITI Ourense Spain
- Arrizón, Javier
-
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Guadalajara Jalisco Mexico
- Ballesteros, Antonio O.
-
Instituto de Catálisis y Petroleoquímica, CSIC Madrid Spain
- Barile, Daniela
-
Department of Food Science and Technology University of California Davis, CA USA; Foods for Health Institute University of California Davis, CA USA
- Caers, Wim
-
BENEO GmbH Obrigheim Germany
- Carrero-Carralero, Cipriano
-
Instituto de Química Orgánica General (CSIC) Madrid Spain
- Clemente, Alfonso
-
Department of Physiology and Biochemistry of Animal Nutrition Estación Experimental del Zaidín (CSIC) Granada Spain
- Corzo, Nieves
-
Instituto de Investigación en Ciencias de la Investigación CIAL (CSIC-UAM) Campus de la Universidad Autónoma de Madrid Madrid Spain
- Cui, Steve W.
-
Guelph Food Research Centre Agriculture and Agri-Food Canada Guelph Ontario Canada
- Dallas, David C.
-
Department of Food Science and Technology University of California Davis, CA USA; Foods for Health Institute University of California Davis, CA USA
- Day, Donal F.
-
Audubon Sugar Institute Louisiana State University Agricultural Center Saint Gabriel, LA USA
- Fernández-Arrojo, Lucia
-
Departamento de Biocatálisis Instituto de Catálisis y Petroleoquimica CSIC Madrid Spain
- Frías, Juana
-
Department of Food Characterization, Quality and Safety Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) Madrid Spain
- Geene, Renske
-
Communication Department FrieslandCampina Domo Amersfoort Netherlands
- González-Muñoz, María Jesús
-
Chemical Engineering Department Polytechnical Building University of Vigo (Campus Ourense) Ourense Spain; CITI Ourense Spain
- Groenink, Paul
-
Communication Department FrieslandCampina Domo Amersfoort Netherlands
- Gschaedler, Anne C.
-
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Guadalajara Jalisco Mexico
- Gullón, Beatriz
-
Chemical Engineering Department University of Vigo (Campus Ourense) Ourense Spain; CITI Ourense Spain; CBQF – Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
- Gullón, Patricia
-
Chemical Engineering Department Polytechnical Building University of Vigo (Campus Ourense) Ourense, Spain CITI Ourense Spain; CBQF – Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
- Guo, Qingbin
-
Guelph Food Research Centre Agriculture and Agri-Food Canada Guelph Ontario Canada
- Hashimoto, Atsushi
-
Tsu Mie Japan
- Hernández-Hernández, Oswaldo
-
Pure and Applied Biochemistry Lund University Lund Sweden
- Hickey, Rita M.
-
Teagasc Moorepark Food Research Centre Fermoy Co. Cork Ireland
- Holck, Jesper
-
Department of Chemical Engineering, Technical University of Denmark Lyngby Denmark
- Hotchkiss, Arland T., Jr.
-
US Department of Agriculture Agricultural Research Service Eastern Regional Research Service, Wyndmoor, PA USA
- Kakehi, Kazuaki
-
Faculty of Pharmaceutical Sciences Kinki University Osaka Japan
- Kameoka, Takaharu
-
Tsu Mie Japan
- Kameyama, Akihiko
-
Bioproduction Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Tsukuba Ibaraki Japan
- Kang, Hee-Kyoung
-
Department of Biotechnology and Bioengineering and the Research Institute for Catalysis Chonnam National University Gwang-ju Korea
- Kang, Ji
-
Guelph Food Research Centre Agriculture and Agri-Food Canada Guelph Ontario Canada
- Kanou, Mikihito
-
Tsu Mie Japan
- Kim, Doman
-
Department of Biotechnology and Bioengineering and the Research Institute for Catalysis Chonnam National University Gwang-ju Korea
- Kim, Young-Min,
-
Infection Control Material Research Center Korea Research Institute of Bioscience and Biotechnology Jeongeup Korea
- Klarenbeek, Bert
-
Communication Department FrieslandCampina Domo Amersfoort Netherlands
- Kortleve, Pieter
-
Communication Department FrieslandCampina Domo Amersfoort Netherlands
- Kuntz, Sabine
-
Institute of Nutritional Science Justus Liebig University Giessen Giessen Germany
- Kunz, Clemens
-
Institute of Nutritional Science, Justus Liebig University Giessen Giessen Germany
- Lane, Jonathan A.
-
Teagasc Moorepark Food Research Centre Fermoy Co. Cork Ireland
- Maliniak, Arnold
-
Department of Materials and Environmental Chemistry Division of Physical Chemistry Arrhenius Laboratory Stockholm University Stockholm Sweden
- Mancilla-Margalli, N. Alejandra
-
Instituto Tecnológico de Tlajomulco Jal. Jalisco Mexico
- Martínez-Castro, Isabel
-
Instituto de Química Orgánica General (CSIC) Madrid Spain
- Martínez-Villaluenga, Cristina
-
Department of Food Characterization, Quality and Safety Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) Madrid Spain
- Matsuno, Yu-ki
-
Bioproduction Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Tsukuba Ibaraki Japan
- Meyer, Anne S.
-
Department of Chemical Engineering Technical University of Denmark Lyngby Denmark
- Meyrand, Mickael
-
Department of Food Science and Technology University of California Davis, CA USA; Foods for Health Institute University of California Davis, CA USA
- Mikkelsen, Jørn D.
-
Department of Chemical Engineering Technical University of Denmark Lyngby Denmark
- Montilla, Antonia
-
Instituto de Investigación en Ciencias de la Investigación CIAL (CSIC-UAM) Campus de la Universidad Autónoma de Madrid Madrid Spain
- Moon, Young-Hwan
-
Audubon Sugar Institute Louisiana State University Agricultural Center Saint Gabriel, LA USA
- Monsan, Pierre
-
INSA, UPS, INP, LISBP, CNRS Toulouse France; INRA Ingénierie des Systèmes Biologiques et des Procédés Toulouse France; Institut Universitaire de France Paris France
- Morel, Sandrine
-
Université de Toulouse INSA, UPS, INP, LISBP Toulouse France; CNRS Toulouse France; INRA Ingénierie des Systèmes Biologiques et des Procédés Toulouse France
- Moreno, F. Javier
-
Campus de la Universidad Autónoma de Madrid Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM) Madrid Spain
- Moser, Matthias
-
BENEO GmbH Obrigheim Germany
- Nguyen Thi Thanh Hanh
-
School of Biological Sciences and Technology Chonnam National University Gwang-ju Korea
- Olano, Agustín
-
Instituto de Investigación en Ciencias de la Investigación CIAL (CSIC-UAM) Campus de la Universidad Autónoma de Madrid Madrid Spain
- Parajó, Juan Carlos
-
Chemical Engineering Department University of Vigo (Campus Ourense) Ourense Spain; CITI, Ourense, Spain
- Plou, Francisco J.
-
Departamento de Biocatálisis Instituto de Catálisis y Petroleoquimica CSIC Madrid Spain
- Rascón, Ana
-
Department of Applied Nutrition and Food Chemistry Lund University Lund Sweden; Aventure AB Lund Sweden
- Rastall, Robert A.
-
Department of Food and Nutritional Sciences University of Reading Reading UK
- Reiffová, Katarína
-
Faculty of Natural Sciences, Institute of Chemistry, Department of Analytical Chemistry, Pavol Jozef Šafárik University Košice Slovak Republic
- Rodríguez-Sánchez, Sonia
-
Instituto de Química Orgánica General (CSIC) Madrid Spain
- Roepstorff, Peter
-
Department of Biochemistry and Molecular Biology University of Southern Denmark Odense Denmark
- Ronfard, Pascal
-
Solactis® Group Paris France
- Ruas-Madiedo, Patricia
-
Department of Microbiology and Biochemistry of Dairy Products Instituto de Productos Lácteos de Asturias – Consejo Superior de Investigaciones Científicas IPLA-CSIC Asturias Spain
- Rudloff, Silvia
-
Institute of Nutritional Science Justus Liebig University Giessen Giessen Germany; Department of Pediatrics Justus Liebig University Giessen Giessen Germany
- Sandoval, Georgina
-
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco,...
| Erscheint lt. Verlag | 26.3.2014 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Institute of Food Technologists Series | Institute of Food Technologists Series |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | awareness • Benefits • Between • bioactive oligosaccharides • burgeoning • digestive • Ernährung • Ernährung • Food • Food Marketing & Product Development • Food Science & Technology • Functional • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • gastrointestinal • growing • Health • incorporation • Increasing demand • largest segment • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Lebensmittel-Vermarktung u. -Produktentwicklung • Market • Nutrition • Oligosaccharide • Products • Relationship • Worldwide |
| ISBN-13 | 9781118817346 / 9781118817346 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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