Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series) free ebook download.

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Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series) free ebook download

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Catalogue

Author(s):	F. Javier Moreno and Mar?a Luz Sanz

Date:	2014-05-27	Format:	PDF	Language:	English	ISBN/ASIN:	1118426495
Pages:	552	OCR:		Quality:		ISBN13:	9781118426494
Uploader:	stirkout	Upload Date:	4/8/2017 10:40:53 PM

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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.

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	Title	Link	Password	Size (MB)	Thank to	Inform Admin
1868733	Book	http://tezfiles.com/file/b85fa7b9f22d1...		18.00	stirkout

Tags: Analysis Bioactivity Food Institute Oligosaccharides Production Technologists

Title	Link	Password	Size	Reason

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