Food Oligosaccharides

<p>A growing awareness of the relationship between diet and health  has led to an increasing demand for food<br /> products that support health beyond simply providing basic nutrition. Digestive<br /> health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive<br /> oligosaccharides into foods can yield health benefits in the gastrointestinal<br /> tract and other parts of the body that are linked via the immune system.<br /> Because oligosaccharides can be added to a wide variety of foodstuffs, there is<br /> much interest within the food industry in incorporating these functional<br /> ingredients into healthy food products. Moreover, other areas such as<br /> pharmaceuticals, bioenergy and environmental science can exploit the<br /> physicochemical and physiological properties of bioactive oligosaccharides too.<br /> There is therefore a considerable demand for a concentrated source of<br /> information on the development and characterization of new oligosaccharides<br /> with novel and/or improved bioactivities.</p> <p><i>Food Oligosaccharides: Production, Analysis and Bioactivity</i>is a comprehensive reference on the<br /> naturally occurring and synthesised oligosaccharides, which will enable food<br /> professionals to select and use these components in their products. It is<br /> divided into three sections: (i) Production and bioactivity of<br /> oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The<br /> book addresses classical and advanced techniques to structurally characterize and<br /> quantitatively analyse food bioactive oligosaccharides. It also looks at practical<br /> issues faced by food industry professionals seeking to incorporate prebiotic<br /> oligosaccharides into food products, including the effects of processing on<br /> prebiotic bioavailability. This book is essential reading for food researchers<br /> and professionals, nutritionists and product developers working in the food<br /> industry, and students of Food Science with an interest in functional foods.</p>