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Prebiotics and Probiotics - Ingredients Handbook

Published by: Leatherhead Food International

Published: Jan. 1, 2000


Table of Contents


Topics Covered:

Inulin and oligofructose

Galactooligosaccharides

Lactulose

Emerging prebiotics

Bifidobacteria

Lactobacilli

Miscellaneous probiotics - yeasts

Miscellaneous probiotics - enterococci

Miscellaneous probiotics - lactococci

Abstract

The Ingredients Handbook - Prebiotics and Probiotics is the latest addition to the Handbook series and is edited by Dr Glen Gibson, a leading authority in this field. The Handbook includes chapters written by experts based in industry, on the general and physiological properties, applications and analytical aspects of prebiotics and probiotics.

This Handbook will be of enormous benefit to food technologists working with prebiotics and probiotics, as well as other food professionals wishing to learn more about the properties of the main ingredients in this innovative and emerging sector.

Key features
  • Concise, easy-to-use reference guide to the general properties, technological applications and legislative aspects of adding prebiotics and probiotics to foods
  • Advice and commentary from authoritative contributors who are experts in the industry
  • Includes a review of relevant worldwide legislation and a list of suppliers and manufacturers of prebiotics and probiotics
Practical benefits
  • Invaluable and authoritative source of reference on the commercial use of prebiotics and probiotics for food technologists and other food industry professionals
  • Work is presented in an easy-to-use looseleaf format, with guide tabs allowing the user to access relevant information quickly
  • Review of worldwide legislation allows purchasers to gain an understanding of regulatory issues relating to the use of prebiotics and probiotics in different countries


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