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Other titles in the Modern Nutrition series:
Inulin-Type Fructans (Modern Nutrition)by Marcel B. Roberfroid
Synopses & Reviews
Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as a sugar substitute and fat replacer.
Written by one of the leading researchers in the field, Inulin-Type Fructans: Functional Food Ingredients describes inulin-type fructans and explains how they can be analyzed, quantified, and used in a wide variety of food products. The text evaluates the nutritional properties of inulin-type fructans, focusing on their behavior in the upper gastrointestinal tract that have led to their classification as dietary fiber and low calorie carbohydrates. Following a review of the selective and beneficial modification of the intestinal microflora that led to the discovery of prebiotics, the book concentrates on the relationship of inulin and oligofructose to lipid metabolism, carcinogenesis, mineral absorption, and the immune system. The text concludes with a general discussion of the classification of inulin-type fructans as functional food ingredients.
Each chapter begins with background information on the physiology and biochemistry of the particular function covered as well as on the methodology used to assess these functions, and concludes with a summary of the results and perspectives on future development. The combination of authoritative research data and insightful perspectives provides a comprehensive overview of this growing field.
Book News Annotation:
Retired Belgian pharmacologist Roberfroid reviews the data from research on humans and animals that demonstrate the physiological effects and mechanisms of inulin-type fructans, natural food ingredients that are present in a variety of edible plants and are at the core of the popular concept of prebiotics. To help non-specialist readers evaluate the data, he begins with chapters summarizing the state of the art in the science of functional food and in the multiple aspects of the physiology of the gastrointestinal system. Then he looks at the digestive functions of the fructans as non-digestible oligosaccharides and as fermentable carbohydrates, inulin and oligofructose as low-calorie carbohydrates, their role the intestinal absorption of minerals, and other topics.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
Inulin and oligofructose are naturally occurring carbohydrates that have a variety of uses as functional food ingredients. These carbohydrates act as dietary fiber in the digestive system. In addition, inulin and oligofructose are prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines. They also have applications as a sugar substitute and fat replacer. Written by one of the leading researchers in this field, this monograph thoroughly describes these important natural food ingredients. Of particular interest is the relationship of inulin and oligofructose to lipid metabolism, carcinogenesis, mineral absorption, and the immune system.
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