Nondigestible Carbohydrates and Digestive Health

1. Auflage 2010
ISBN: 978-0-8138-1762-0
Verlag: Wiley

Buch, Englisch, 352 Seiten, Format (B × H): 155 mm x 231 mm, Gewicht: 680 g

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

Autoren/Hrsg.

Paeschke, Teresa M

Aimutis, William R

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Biowissenschaften Kohlenhydrate

Inhaltsverzeichnis

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

Über Autor(innen)

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.